Hummingbird Cake

Hummingbird Cake
Hummingbird Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 3

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 2

    cups sugar

  • 1

    teaspoon ground cinnamon

  • 3

    large eggs, beaten

  • 1

    cup vegetable oil

  • 1 1/2

    teaspoons vanilla extract

  • 1

    (8 ounce) can crushed pineapple, undrained

  • 1

    cup chopped pecans

  • 2

    cups chopped bananas

  • 1/2

    cup chopped pecans

  • Cream Cheese Frosting

  • 1

    (8 ounce) package cream cheese, softened

  • 1/2

    cup butter or margarine, softened

  • 1

    (16 ounce) package powdered sugar, sifted

  • 1

    teaspoon vanilla extract

Directions

Directions 1Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened. 2(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas. 3Pour batter into 3 greased and floured 9" round cakepans. 4Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean. 5Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. 6Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. 7Store in refridgerator. 8Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth. 9Gradually add powdered sugar, beating at low speed until light and fluffy. 10Stir in vanilla. 11Yield: 3 cups.

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