Hummingbird cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 1 | teaspoon | Salt |
| 2 | Tsps. cinnamon | |
| 3 | Eggs, beaten | |
| 1½ | cup | Oil |
| 3½ | Tsps. vanilla extract | |
| 8 | ounces | Can crushed pineapple,with juice |
| 2 | cups | Pecans, chopped |
| 2 | cups | Bananas, chopped |
| 2 | (8 oz) packages cream cheese | |
| 1 | cup | Butter, softened |
| 2 | (16 oz.) packages powdered sugar | |
| 2 | Tsps. vanilla extract | |
Directions
Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened.
Do not beat. Blend in 1½ tsps. vanilla extract, pineapple,bananas and one cup pecans. Bake for 25-30 minutes or until cake is done.
Remove from pans and cool completely. Prepare cream cheese frosting by combining cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in remaining vanilla. Spread frosting between layers and on top and sides. Spinkle with remaining pecans.
Source: The Daily Advertiser's 26 th Annual Cookbook Posted by Cindy Vincent
Submitted By ROBERT MILES On 06-13-95