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Hummingbird Cake

Hummingbird Cake

A "must have" for every church dinner.

Hummingbird Cake
Serves 8
Total Time:  1 hour


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
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
1 (16 oz.) package powder sugar, sifted
1 teaspoon vanilla extract

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.

Photo courtesy ukahbob777, Creative Commons License.