Hummingbird Cake

Kathleen Riemer



pinch tips: How to Measure Ingredients



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

Directions Step-By-Step

Cream Cheese Frosting-
1 8 oz package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 16 oz package powdered sugar, sifted
1 tsp vanilla extract
Combine first five 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 round cake pans. Bake at 350F for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle 1/2 cup chopped pecans on top if desired. Store in refridgerator.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an elelctric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

About this Recipe

Course/Dish: Cakes