Hummingbird Cake With Cream Cheese Icing
Cake full of bananas, pineapple, and pecans, with a cream cheese icing.
- Ready In:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 eggs
- 1 cup oil
- 3⁄4 cup of chopped pecans
- 1 (8 ounce) can crushed pineapple, undrained
- 5 -6 bananas
- 1 1⁄2 teaspoons vanilla extract
- 1 (1 lb) box powdered sugar
- 8 ounces cream cheese
- 1⁄2 cup margarine
- 1 teaspoon vanilla extract
- Add all the dry ingredients to a large bowl, sift them together 3 times.
- Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
- Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
- Pour the batter into 2 greased and floured 9-inch cake pans.
- Bake at 350°F for 40 minutes.
- Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
- For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
- Coconut and chopped pecans will be sprinkled on top of icing.
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