hummingbird cake by Holidays

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Cream Cheese Frosting

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 (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
1/2 cup chopped pecans for top of cake

Method



Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Do not beat...just stir them in. Pour batter into 2 greased and floured 9" round cake pans. 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.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

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