Hummingbird Cake

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Delicious clasic cake recipe with cinnamon, pecans and a cream cheese frosting.

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Ingredients:

 

CAKE:

  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. sugar
  • 1 tsp. ground cinnamon
  • 3 eggs, beaten
  • 3/4 c. vegetable oil
  • 1 1/2 tsp. vanilla
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 c. chopped pecans
  • 1 3/4 c. mashed bananas
  • 1/2 c. chopped pecans

 

CREAM CHEESE FROSTING:

  • 1/2 c. butter or margarine, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (16 oz.) pkg. powdered sugar, sifted
  • 1 tsp. vanilla extract

 

Instructions:

CAKE:

Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans.

Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake.

FROSTING:

Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.

 



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