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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June King Aston

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 tsp vanilla extract
1 (8-oz) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped roasted pecans
Shortening
Cream Cheese Frosting (see recipe)
1/2 cup roasted pecans halves

Directions:
Directions:
Preheat oven to 350. Whisk together flour, sugar, salt, and baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup of toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake 25-30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool pans on wire racks 10 minutes; remove from pans onto wire racks, and cool completely (about 1 hour).

Place 1 cake layer on a serving platter. Spread one cup of the Cream Cheese Frosting over cake layer. Top with the 2nd layer and spread 1 cup frosting over cake layer. Top with 3rd layer and spread top and sides with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 hours

 

 

 

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