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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cathy Daigneault's Hummingbird Cake Recipe

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This recipe for Cathy Daigneault's Hummingbird Cake is from Gladiola Elementary 2015-2016 , 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:  
Cake:
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 tsp.vanilla
1 (8 oz.) can crushed pineapple (undrained)
2 c. chopped bananas (about 4)
2 c. pecans, chopped

Cream Cheese Frosting:
2 (8oz.) pkg. cream cheese, softened
1 c. butter or margarine
dash of salt
4 c. confectioners sugar
2 tsp. vanilla
Directions:
Directions:
Cake: Combine all dry ingriedients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, banana, and 1 cup of chopped nuts. Spoon batter into greased 9x13 inch or 3 round pans. Bake 30 minutes or until done. Cool 10 minutes or more before frosting.

Frosting: Beat cream cheese and butter until creamy. Add sugar and beat until light and fluffy. Stir in vanilla and salt. Spread frosting between layers. Top with 1 cup of chopped pecans.

 

 

 

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