Hummingbird Cake
"This classic Southern cake full of banana, pineapple, and pecans needed some revamping—its namesake may be lighter than air, but the original cake was heavy and greasy. Reducing the oil was the first logical step, and tweaking the leavener finished the job. Mashing the bananas proved a better… read more..."
INGREDIENTS
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2 (8-ounce) cans crushed pineapple in juice
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3 cups (15 ounces) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon salt
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2 cups (14 ounces) granulated sugar
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3 large eggs
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1 cup vegetable oil
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4 very ripe large bananas, peeled and mashed (2 cups)
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1 1/2 cups pecans, toasted and chopped
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2 teaspoons vanilla extract
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20 tablespoons unsalted butter, softened
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5 cups (20 ounces) confectioners' sugar
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2 1/2 teaspoons vanilla extract
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1/2 teaspoon salt
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20 ounces cream cheese, chilled and cut into 20 equal pieces
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1/2 cup pecans, toasted and chopped
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