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Hummingbird Cake
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Brief Description
Crushed pineapple, pecans, and bananas are stirred into this moist cake, frosted with cream cheese frosting.
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Main Ingredient
pineapple
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Category: Cakes
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: suzrogers
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Posted On: Nov 28, 2017
Number of Servings:
Ingredients:
- 3 cups - all-purpose flour
- 2 cups - sugar
- 1 teaspoons - baking soda
- 1 teaspoons - salt
- 1 teaspoons - ground cinnamon
- 3 - eggs beaten
- 1 cups - vegetable oil
- 1 1/2 teaspoons - vanilla extract
- 1 cans - 8 oz. crushed pineapple undrained
- 1 cups - chopped pecans
- 2 cups - chopped bananas
- - Cream Cheese Frosting
- 1/2 cups - chopped pecans for topping
- 1 packages - 8 oz. cream cheese softened
- 1/2 cups - butter or margarine softened
- 1 packages - 16 oz. powdered sugar sifted
- 1 teaspoons - vanilla
Directions:
For Cake:
Combine flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on tops and sides of cake; then sprinkle 1/2 cup of chopped pecans on top before serving.
For Frosting:
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Makes enough for frosting one 3-layer cake.
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