Hummingbird Cake

Susan Stump

By
@Susanlee

This cake is a hit with young and old alike. My family, friends and co-workers love it! It is so moist and delicious!


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Rating:

Comments:

Serves:

12-16

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c
all-purpose flour
1 tsp
baking soda
2 c
sugar or splenda
1 tsp
salt or low salt
1 tsp
cinnamon
3 large
eggs
1 c
canola oil
2 tsp
pure vanilla extract
1 c
crushed pineapples w/juice
2 c
bananas, chopped
1 c
pecans, chopped

CREAM CHEESE FROSTING

8 oz
cream cheese, room temperature
1 stick
unsalted butter, softened
2 c
confectioners' sugar, sifted
1 tsp
pure vanilla extract
1/4 c
chopped pecans, for topping

Directions Step-By-Step

1
In a large bowl combine flour, baking soda, sugar, salt and cinnamon. Add the eggs, beaten, and the canola oil, stirring until well combined. Do not beat with a mixer!
2
Stir in vanilla, pineapples, pecans and bananas. Stir until all ingredients are well combined. Mixture will be thick.
3
Pour batter evenly into 2 greased and floured 9" cake pans and bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4
Cool for 10 minutes in the pans, then remove from the pans and cool completely on wire racks
5
Cream Cheese Icing: Beat cream cheese and butter until well blended. Gradually add confectioner's sugar and vanilla, beating on low speed until fluffy. makes about 3 cups
6
Spread icing between layers and top and sides. Sprinkle with 1/4 cup chopped pecans.
7
Store in a closed cake safe in your refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern