Hummingbird Cake
Hummingbird Cake
Serves 8
Total Time: 1 hour
Ingredients:
Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 (8 oz.) can crushed pineapples, undrained
1 1/2 teaspoon vanilla extract
1 cup chopped pecans
2 cups chopped bananas
Cream cheese Frosting
1/2 cup chopped pecans
Frosting
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
1 (16 oz.) package powder sugar, sifted
1 teaspoon vanilla extract
Directions
Cake: Combine first 5 ingredients in a large mixing bowl, add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of pecans, and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in middle comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on a rack. Spread frosting between layers and on top and sides, sprinkle with 1/2 cup of chopped pecans.
Frosting: Combine cream cheese and butter, add sugar and vanilla. Beat until fluffy.