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Hummingbird cake

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Ingredients/Components

sugar - 2 c
cinnamon - 1 tsp
chopped pecans - 1 c
pkg
vanilla extract
salt - 1 tsp
eggs, beaten - 3 item
vegetable oil - 1 c
all-purpose flour - 3 c
can crushed pineapple, undrained - 1 oz
butter or oleo, softened - 1/2 c
chopped bananas - 2 c

How to make hummingbird cake:

Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese1/2 c. butter or oleo, softened1 (16 oz.) pkg. powdered sugar, sifted1 tsp. vanilla extract Combine first 5 ingredients. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool for 10 minutes in pans. Remove and cool completely. Spread frosting between layers and on top and sides. Sprinkle 1/2 cup chopped pecans on top. (I like to toast the pecans.)

Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

3.4

Average rating: 3.4, total votes: 8

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butter, softened, sugar, cinnamon, eggs, vanilla, confectioners sugar