Hummingbird Cake

Ingredients 2 cups mashed ripe bananas 1-1/2 cups canola oil 3 large eggs, room temperature 1 can (8 ounces) unsweetened crushed pineapple, undrained

1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon

1 cup chopped walnuts pineapple frosting: 1/4 cup shortening 2 tablespoons butter, softened 1 teaspoon grated lemon zest

1/4 teaspoon salt 6 cups confectioners' sugar 1/2 cup unsweetened pineapple juice 2 teaspoons half-and-half cream

Directions Blend bananas, oil, eggs, pineapple, and vanilla in a large bowl. Mix flour, sugar, salt, baking soda, and cinnamon in separate basin and gradually add to banana mixture. Mix in walnuts.

Grease and flour 3 9-inch round baking pans. Bake 25–30 minutes at 350° until a toothpick inserted in the center comes out clean. Cool pans for 10 minutes before transferring to wire racks to finish cooling.

Beat shortening, butter, lemon zest, and salt until frothy in a large bowl for frosting. Switch pineapple juice and confectioners' sugar. Mix in cream. Spread on cake top, sides, and layers. Sprinkle walnuts if desired.