HUMMINGBIRD CAKE

HUMMINGBIRD CAKE
HUMMINGBIRD CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all purpose flour

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 2

    cups sugar

  • 1

    tsp ground cinnamon

  • 3

    large eggs, beaten

  • 1

    cup vegetable oil

  • 1 1/2

    tsp vanilla extract

  • 1

    (8 ounce) can crushed pineapple, undrained

  • 1

    cup chopped pecans

  • 2

    cups chopped bananas

  • Cream Cheese Frosting

  • 1

    (8 ounce) package cream cheese, softened

  • 1/2

    cup butter or margerine, softened

  • 1

    (16 ounce) package powdered sugar, sifted

  • 1

    tsp vanilla extract

  • 1/2

    cup chopped pecans

Directions

Combine first 5 ingredients in a large bowl; add eggs and oil stirring until dry ingredients are moistened. (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9 incg round cakepans. Bake at 350F for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutesl remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. CREAM CHEESE FROSTING Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Yields 3 cups.

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