Hummingbird Cake
- Prep Time : 15 minutes
- Cook Time : 40 minutes
Ingredients
- Flour - 3 cups
- Sugar - 2 cups
- Salt - 1 tsp
- Baking Soda - 1 tsp
- Ground Cinnamon - 1 tsp
- Egg - 3, well beaten
- Oil - 1 1/4 cups
- Vanilla Extract - 1 1/2 tsp
- Crushed Pineapple - 1 8 ounce can, undrained
- Pecans - 3/4 cup
- Black Walnuts - 1/4 cup
- Bananas - 2 cups, chopped
- Cream Cheese Frosting
- Cream Cheese - 2 (8 ounce) pkg, softened
- Butter (not margarine) - 1 cup, at room temp
- Powdered Sugar - 2 (16 ounce) pkg
- Pure Vanilla Extract - 2 tsp
- Pecans - 1 cup, chopped
Instructions
- Combine all dry ingredients in a large mixing bowl. Beat eggs and oil with mixer; add to dry ingredients, stirring with a spoon until moistened. Do not use mixer. Stir in vanilla, pineapple and nuts. Finally, add the bananas. Spoon batter into 3 well grease and floured 9" round cake pans. Bake in preheated over at 350 for 25-30 minutes or until done. Cool in pans 10 minutes, then turn onto cooling rack. Let cool completely. Then frost.
- Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating with electric mixer until light and fluffy. Stir in vanilla.
Ice cake. Use pecans to decorate top.
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