Hummingbird Cake

By lbgtdep

Ingredients

• 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
• Cream Cheese Frosting
• 1/2 cup chopped pecans

Preparation

Step 1

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 three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; 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.

missypq
I made a couple of minor changes and got rave reviews for this cake. I added 3/4 cup of coconut, cut the oil to 2/3 cup, increased the pineapple to 1 1/4 cup and the bananas to 2 1/2 cups. It is insanely moist and tasty.

Hart101
My family loved it.Added some lemon juice to the cream cheese frosting.I also used less oil and and some pineapple juice when the batter became to stiff.Was perfect and moist.
Helpful?Yes|NoReplyShareMore

I turned my oven down to 325, I cook in dark pans. Since I did two as opposed to 3 layers it took longer in the oven.

The only thing I noticed was necessary (because of the filling) was to use the buttercream frosting recipe modified by using 1 cup butter and 1/2 cup cream cheese rather than 1 1/2 cups butter. The frosting is a bit sweeter than traditional cream cheese frosting but just the right consistency and oh so good!!!