HUMMINGBIRD CAKE

By ldelmas

Ingredients

• Ingredients for frosting:
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar (or Splenda)
• 1 teaspoon ground cinnamon (I used pumpkin pie spice once and I also used apple pie spice... both work well)
• 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 (I did not add this, but it is optional)
• 2 cups chopped bananas (mashed works, too)
• 1 (8 ounce package) cream cheese
• 1/2 cup (softened) butter or margarine
• 4 cups (approximately) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Preparation

Step 1

ons:

Heat oven to 350 degrees
Combine first 5 ingredients in large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened.
(DO NOT BEAT), Stir in vanilla, pineapple, bananas and pecans.
Pour batter in greased and floured baking pan.
Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
Cool cake and make frosting. (I used the method of putting the baked cake in the freezer - in the pan - for about 20 minutes to cook quicker and trap the moisture in the cake)
frost and enjoy! (I would suggest that you let the frosting cool and set in the fridge once the cake is iced. It holds better and stays in place.

As I mentioned... I opted to not use pecans in the cake or sprinkled on the frosting and it turned out quite good. This recipe was from Food.com if you need more info, but I think just getting the ingredients should work well for you.

FYI: This cake is very similar to the banana cake I made in the past, but I like this one better because of the pineapple. Just remember that mixing the cake is done by hand and not by a mixer. Only the frosting is where you will need to use a mixer. It is easier to have the cream cheese and butter at room temperature in order to get it to mix and slowly (and I mean S-L-O-W-L-Y add the powdered sugar. It gets quite messy. Also, the amount of powdered sugar can vary, but I use about 4 cups so the frosting is thicker and not so runny. Use at your discretion.

There you have it....

Enjoy!
Nancy