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Hummingbird cake

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Ingredients/Components

sugar - 2 c
chopped pecans - 1 c
pkg - 1 oz
vanilla extract
salt - 1/2 tsp
eggs, beaten - 3 item
baking soda - 1 tsp
vegetable oil - 3/4 c
all-purpose flour - 3 c
mashed bananas
ground cinnamon - 1 tsp
can crushed pineapple undrained - 1 oz
Cream Cheese Frosting - 1 item
Do not beat

How to make hummingbird cake:

Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.Cream Cheese Frosting:1/2 c. butter or margarine, softened1 (8 oz.) pkg. cream cheese, softened1 (16 oz.) pkg. powdered sugar, sifted1 tsp. vanilla extract1/2 c. chopped pecans Cream the butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla and pecans, if desired (or reserve pecans and sprinkle over top of frosted cake). Spread frosting between layers and on top and sides of cake. Yields one 3-layer cake.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

Average rating: 3, total votes: 8

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Related ingredients:

sugar, eggs, chopped pecans, salt, whipped cream