Hummingbird Cake
(from saymyname’s recipe box)
SL’s most requested recipe
Source: Southern Living
Serves 16 peopleIngredients
- Cake
- 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) cans crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- 1/2 cup chopped pecans
- Cream Cheese Frosting
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 (16 ounce) packages powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
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Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
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(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
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Pour batter into 3 greased and floured 9" round cakepans.
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Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
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Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
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Store in refridgerator.
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Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
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Gradually add powdered sugar, beating at low speed until light and fluffy.
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Stir in vanilla.