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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Golda Baker
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CAKE INGREDIENTS
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple undrained
1 1/2 c. chopped pecans
1 c. chopped bananas

CREAM CHEESE FROSTING
1 (8 oz.) pkg. cream cheese softened
1/2 c. butter or margarine softened
1 (16 oz.) package powdered sugar
1 tsp. vanilla

Directions:
Directions:
FOR CAKE: Combine first five 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 three greased and flowered 9-inch cake pans. Bake at 350 for 25-30 minutes or until a wooden toothpick can be inserted in the middle and comes out clean.

Cool in pan for 10 minutes. Remove from pans and cool completely. Spread frosting between layers and on top and side of cake, then sprinkled 1/2 c. chopped pecans on top.

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

 

 

 

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