Hummingbird Cake

pastie

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
  2. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  3. Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Cream Cheese Frosting (if not using pre-made)

Ingredients

  • 2 (8-ounce) package cream cheese, softened
  • 1 cup butter or margarine, softened
  • 2 (16-ounce) package powdered sugar, sifted
  • 2 teaspoon vanilla extract

Preparation

  1. Beat cream cheese and butter at medium-low speed with an electric mixer until smooth.
  2. Gradually add sugar, beating at low speed until blended.
  3. Stir in vanilla. Increase speed to medium-high, and beat 1 to 2 minutes or until fluffy

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