Hummingbird Cake

I

irishlass

Guest
Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 can ( 8 oz) crushed pineapple, undrained
2 cups chopped bananas (about 4)
2 cups chopped pecans

Cream Cheese Frosting
2 packages (8oz each) cream cheese softened
1 cup (2 sticks) butter or margarine
1 32 oz package of confectioner’s sugar
2 teaspoons vanilla extract
Dash of salt

Preheat oven to 350° In large bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 cup chopped pecans. Spoon batter into 3 greased and floured 9-inch cake pans. Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans 10 minutes. Remove from pans and on wire racks cool completely.
Frosting: In large bowl with electric mixer, beat cream cheese and butter or margarine until smooth. Add confectioner’s sugar and beat until light and fluffy. Stir in vanilla and salt. Generously spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup pecans.


I don’t grease and flour my pans I line them with aluminum foil.
Also I don’t always put the cup of pecans on top of the cake to garnish it.
 
N

Nicole

Guest
This is my very very favorite cake!! My Nana always made it for my birthday I still love it more than anything!! Thanks for the post... made me smile!
 
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