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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from The Nicci Young Family Cookbook Project, 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 c. flour
2 c. sugar
1 t salt
1 t soda
1 t cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 t vanilla
8 oz crushed pineapple (undrained)
2 c. chopped pecans, divided
2 c. chopped bananas
12 oz. softened cream cheese
1 c butter or margarine, softened
24 oz. powdered sugar
2 t vanilla
Directions:
Directions:
Combine flour, sugar, salt, soda, and cinnamon in large mixing bowl; add eggs and oil. Stir until moistened. Do not beat! Stir in vanilla, pineapple, 1 c. pecans, and bananas. Spoon batter into 3 well greased and floured 9 inch cake pans. Bake 350 degrees for 25-30 minutes or until cake tests done. Cool 10 minutes; remove from pans and cool completely.

Combine cream cheese and butter; cream until smooth. Add sugar, beating until light and fluffy. Stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with remaining chopped pecans.
Personal Notes:
Personal Notes:
This is from the Northridge 2nd ward RS cookbook, from baker Barbara Ostlund.

 

 

 

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