Hummingbird Cake

Name: Hummingbird Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups sugar; 1 teaspoon ground cinnamon; 3 large eggs, beaten; 1 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1 (8 ounce) can crushed pineapple, undrained; 1 cup chopped pecans; 2 cups chopped bananas; 1/2 cup chopped pecans; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter or 1/2 cup margarine, softened; 1 (16 ounce) package powdered sugar, sifted; 1 teaspoon vanilla extract

(68)

Recipe by Bev I Am

This is Southern Living's most requested recipe.

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READY IN: 50mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

Cake
3

cups all-purpose flour
1

teaspoon baking soda
1

teaspoon salt
2

cups sugar
1

teaspoon ground cinnamon
3

large eggs, beaten
1

cup vegetable oil
1 ¹⁄₂

teaspoons vanilla extract
1

(8 ounce) can crushed pineapple, undrained
1

cup chopped pecans
2

cups chopped bananas
¹⁄₂

cup chopped pecans
Cream Cheese Frosting
1

(8 ounce) package cream cheese, softened
¹⁄₂

cup butter or 1/2 cup margarine, softened
1

(16 ounce) package powdered sugar, sifted
1

teaspoon vanilla extract

DIRECTIONS

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" round cakepans.
Bake at 350 degrees F 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.
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.
Yield: 3 cups.

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