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Hummingbird cake

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Ingredients/Components

sugar - 2 c
chopped pecans - 1 c
pkg - 2 oz
salt - 1 tsp
flour - 3 c
baking soda - 1 tsp
pecans - 3/4 c
eggs, well beaten - 3 item
salad oil
black walnuts - 1/4 c
ground cinnamon - 1 tsp
can crushed pineapple, undrained - 1 oz
pure vanilla extract
chopped bananas - 2 c
Add eggs and salad oil, stirring until dry ingredients are moistened
butter not margarine, at room temperature - 1 c

How to make hummingbird cake:

Combine all dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not actually beat with a mixer. Stir in vanilla, pineapple and nuts. Finally, add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake in a preheated oven at 350° for 25 to 30 minutes or until cake tests done. Cool in pan 10 minutes, then turn onto cooling rack. Cool completely before frosting.Cream Cheese Frosting:2 (8 oz.) pkg. cream cheese, softened1 c. butter (not margarine), at room temperature2 (16 oz.) pkg. powdered sugar2 tsp. pure vanilla extract1 c. chopped pecans Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost the edges. Carefully draw a circle on the top layer with a toothpick and fill in that circle with the chopped pecans.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

Average rating: 3, total votes: 7

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