Hummingbird cake #1

Yield: 12 Servings

Measure Ingredient
3 cups All-purpose flour
2 cups Sugar
1 teaspoon Salt
1 teaspoon Soda
3 \N Eggs; beaten
1½ cup Salad oil
1½ teaspoon Vanilla
1 can (8-oz) crushed pineapple; with juice
2 cups Chopped pecans/walnuts
2 cups Chopped bananas
1 pack (8-oz) cream cheese; softened
½ cup Butter; softened
1 \N Box (16-oz) powdered sugar; sifted
1 teaspoon Vanilla


Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, undrained pineapple, 1 cup of the pecans & the bananas. Spoon batter into 3 well-greased & floured 9-inch round cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans & cool completely. Spread frosting between layers & on top & sides of cake.

Sprinkle with remaining 1 cup of chopped nuts. Cream Cheese Frosting: Combine cream cheese & butter. Cream until smooth. Add powdered sugar beating until light & fluffy. Stir in vanilla.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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