Looking for spring? Find a taste of warmer-weather wonders in this recipe from the Cary Magazine archives!

You’ll feel spring-y the minute you slice this yummy dessert to share with family, neighbors and friends.  

Hummingbird Cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

3 eggs, beaten

1 ½ cups oil

1 ½ teaspoons vanilla

1 (8-ounce) can crushed pineapple, undrained

2 cups chopped pecans or walnuts, divided

2 cups chopped banana, mashed

Frosting

2 (8-ounce) blocks of cream cheese, softened

1 cup soft butter

2 (16-ounce) bags powdered sugar

2 teaspoons vanilla

Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl; add eggs and oil, stirring until moistened; do not beat.

Stir in 1 ½ teaspoons vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into three greased and floured 9-inch cake pans or one 9×13-inch baking pan. Bake for 25-30 minutes or until done.

For frosting, beat cream cheese and butter; add sugar and 2 teaspoons vanilla. Frost between layers, top and sides of cake. Sprinkle with rest of nuts. For 9×13 pan, halve frosting recipe.

From Heavenly Goodness by Lysa Stylski, a cookbook created to benefit Anna’s Angels Foundation.