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Hummingbird Cake

Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 1/2 cup salad oil
  • 1 1/2 teaspoon vanilla extract
  • 1 (8oz.) can crushed pineapple, undrained
  • 2 cups chopped pecans
  • 2 cups chopped bananas
  • Yields: one—9”inch layer cake
  • Frosting
  • 2 (8-ounce) packages cream cheese
  • 1 cup butter, softened
  • 2 (16-ounce) packages powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Yields: enough for the 3—layer cake
Directions
  • Pre-heat oven to 350˚f. Grease well and flour 3 - 9” cake pans and set aside.
  • Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
  • Do not over beat.
  • Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.
  • Spoon batter into the cake pans.
  • Bake at 350˚f for 25– 30 minutes.
  • Cool cake in pans for 10 minutes; remove cake from pans, and cool completely.
  • While the cake is cooling; prepare the frosting.
  • Combine the cream cheese and butter in a mixing bowl. Cream until smooth.
  • Add the powdered sugar, beating until light and fluffy.
  • Stir in the vanilla.
  • Spread frosting between layers and on top and sides of cake.
  • Sprinkle with 1 cup chopped pecans.

Categories

DessertCakeAmericanHoliday