Hummingbird cake

Hummingbird cake

Ingredients/Components

• butter, softened - 1/2 c
• sugar - 2 c
• cinnamon - 1 tsp
• vanilla
• chopped pecans - 2 c
• pkg - 2 oz
• salt - 1 tsp
• soda - 1 tsp
• eggs, beaten - 3 item
• all-purpose flour - 3 c
• Crisco oil
• can crushed pineapple undrained - 1 oz
• sliced bananas - 2 c
• cream cheese frosting - 1 item
• Do not beat

How to make hummingbird cake:

Combine dry ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pans and cool completely. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle with 1 cup pecans. Yield: One 9-inch layer cake.Cream Cheese Frosting for Hummingbird Cake:2 (8 oz.) pkg. cream cheese, softened1/2 c. butter, softened2 (16 oz.) pkg. powdered sugar2 tsp. vanilla Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: Enough for a 3-layer cake.

Recipe categories: Desserts, Cakes, < 60 mins.