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HUMMINGBIRD CAKE Recipe

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This recipe for HUMMINGBIRD CAKE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp gr. cinnamon
3 large eggs, beaten lightly
3/4 cup veg. oil
1 cup chopped pecan
2 large bananas, mashed
1 can, 8 oz. crushed pineapple, undrained
1 1/2 tsp vanilla extract

Frosting:
1 pkg 8 oz. cream cheese, softened
1/2 cup(1 stick) unsalted butter, softened
1 box powdered sugar
1 tsp vanilla

Directions:
Directions:
Cake: Heat oven to 350 degrees, butter and flour two 9 inch cake pans.
In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans.
Bake for 28 min or until toothpick inserted into center of cake comes out clean. Cool on wire rack for 15 min. Turn out and cool completely.

Frosting: in a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the powdered sugar, Beat in vanilla.
Place one cake layer on serving plate, Spread about 1 cup frosting over top. Place second layer on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.

Personal Notes:
Personal Notes:
This is always a big favorite when the girls get together for a night of Bunko or book club.

 

 

 

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