Hummingbird Cake

I first made this cake about a month ago; and it was such a big hit, I had to make it again for Easter company. One of the best cakes I have ever made! Moist, dense and flavorful!

Ingredients:

• 2 3/4   cup all purpose Flour
• 1/2   tsp. Salt
• 1 1/2   tsp. Baking soda
• 1   tsp. Cinnamon
• 1 3/4   cups Sugar
• 1/2   cup Applesauce
• 1/2   cup Canola oil
• 3   large Eggs

• 3   ripe (yellow peel)  Bananas
• 1   cup fresh or canned crushed Pineapple with juice
• 1   cup chopped Nuts (walnuts or pecans), toasted if desired
• 1   tsp. Vanilla
  
  Cream Cheese Frosting Ingredients:
  
  
• 1   (8-oz.) package Cream Cheese, softened
• 1/2   cup Butter, softened
• 1   lb. Powdered sugar
• 1/2   cup chopped Nuts (walnuts or pecans), toasted if desired

Instruction:

1) Preheat oven to 350 degrees F. Spray three 9-inch round cake pans with nonstick cooking spray. In a medium bowl combine flour, salt, baking soda and cinnamon; set aside. In the bowl of a stand mixer or a large mixing bowl beat together the sugar, applesauce and oil. Add the eggs, one at a time, then until thick and light, about 4 minutes. Gently stir in the flour mixture. Fold in the bananas, pineapple, nuts and vanilla. Evenly divide the batter into the prepared cake pans. 

2) Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the middle of the cake layers comes out clean. Let cool for 10 minutes, then remove cakes from pans and allow to cool completely on baking racks. 

3) Prepare cream cheese frosting by beating the cream cheese and butter together until light and fluffy. Gradually add in the powdered sugar; beat until light and fluffy. Place a teaspoon of frosting in the center of a cake serving plate, then center on cake layer on top of the frosting. This will help hold the cake in place. Brush off loose crumbs then frost the top of the cake layer. Repeat with the other two cake layers, then frost the sides of the cake. Smooth the top layer of frosting and sprinkle with nuts.