Southern Hummingbird Cake Cheat Days!

 This is a VERY dense and rich southern style cake that my grandmother used to make!

3 Cups of All purpose flour
2 Cups of sugar
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3 beaten eggs
1 1/2 cup oil
1 1/2 tsp vanilla extract
2 cups mashed ripe banana
8 oz crushed pineapples (undrained)
2 cups chopped pecans

TIP: I make my icing hours ahead of time & refrigerate for a firmer icing that is easier to spread & then layer cakes with

Combine all dry ingredients & wet ingredients separately then mix together. Once thoroughly mixed, add crushed pineapple, pecans & banana & stir well.
Divide the batter into 3 well greased & floured round cake pans & bake at 350 for 25-30 minutes. Let cakes cool completely.

Icing:
16 oz softened cream cheese
1 cup softened salted butter
16 oz powdered sugar
2 tsp vanilla extract

Once cakes are cooled, spread Icing between each layer & cover cake completely. Finish off with extra chopped pecans if so desired!

Alternate Recipe Most Often Made In My Household Due To A Cow's Milk Allergy

Milk Free Icing Recipe Substitutions:
16 oz Tofutti Cream Cheese
1 cup  Smart Balance Light or Earth Balance Spread (NOT SOFTENED)

TIP: This alternate Icing sometimes calls for a little extra powdered sugar, coconut or almond flour in order to stay firm. I would recommend making this alternate icing hours ahead of time, refrigerating & testing for firmness/consistency.