Hummingbird Cake

By Bev on October 10, 2002

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Ingredients

    Cake

    1. 3 cups all-purpose flour
    2. 1 teaspoon baking soda
    3. 1 teaspoon salt
    4. 2 cups sugar
    5. 1 teaspoon ground cinnamon
    6. 3 large eggs, beaten
    7. 1 cup vegetable oil
    8. 1 1/2 teaspoons vanilla extract
    9. 1 (8 ounce) cans crushed pineapple, undrained
    10. 1 cup chopped pecans
    11. 2 cups chopped bananas
    12. 1/2 cup chopped pecans

    Cream Cheese Frosting

    1. 1 (8 ounce) packages cream cheese, softened
    2. 1/2 cup butter or 1/2 cup margarine, softened
    3. 1 (16 ounce) packages powdered sugar, sifted
    4. 1 teaspoon vanilla extract

Directions

  1. Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
  2. (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  3. Pour batter into 3 greased and floured 9" round cakepans.
  4. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  6. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
  7. Store in refridgerator.
  8. Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
  9. Gradually add powdered sugar, beating at low speed until light and fluffy.
  10. Stir in vanilla.
  11. Yield: 3 cups.
 
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