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Hummingbird Cake with Cream Cheese Frosting Recipe

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This recipe for Hummingbird Cake with Cream Cheese Frosting, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Cook-Wheeldon
Added: Tuesday, July 14, 2009


3 c. all-purpose flour
2 c. granulated sugar
1/2 t. salt
2 t. baking soda
1 t. cinnamon
3 eggs, beaten
1 1/4 c. vegetable oil
1 1/2 t. vanilla extract
1 can (8 oz) crushed pineapple, well drained
1 c. pecans
2 c. chopped firm ripe banana

16 oz. cream cheese, softened
1 c. butter, room temperature
2 lb. confectioners' sugar
1/2 to 1 c. chopped pecans

Preheat oven to 350. Sift flour, sugar, salt baking soda and cinnamon together into a mixing bowl. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 c. pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 - 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minuets, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter: cram 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 sides. Sprinkle top evenly with the 1/2 to 1 c. chopped pecans.




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