HUMMINGBIRD CAKE

This impressive cake is one of my Father-in-law's favorites. The combination of bananas and pineapples are wonderful together and the pineapple frosting tops it off perfectly.
It can be served anytime of the year and is especially nice as a Birthday cake, I have had a few requests for the recipe when I serve it.

See more great recipes at: www.havefunbaking.com

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts

Pineapple Frosting:

1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; then remove from pans to wire racks. Cool completely.
For frosting, in a large bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between cake layers and over the top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 slices.
I hope you make this cake and let me know how you liked it.