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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from The Mueller Family Favorites, 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!

Brenda Jones


3 C all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 C sugar
1 tsp. ground cinnamon
3 large eggs, beaten
3/4 C vegetable oil
1 1/2 tsp. vanilla extract
1 8 oz. can crushed pineapple, undrained
1 C chopped pecans
1 3/4 C mashed potatoes
1/2 C chopped pecans

Cream Cheese Frosting:
1/2 C butter, softened
1 8 oz. package cream cheese, softened
1 16 oz. package powdered sugar, sifted
1 tsp. vanilla

Preheat oven to 350 F.

1. Combine first 5 ingredients in large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 C pecans and bananas.

2. Pour batter into 3 greased and floured 9" round pans. Bake at 350 F for 23-28 minutes or until wooden toothpick inserted into center comes out clean. Cool pans 10 minutes; remove from pans and let cool completely on wire racks.

3. Stir 1/2 C pecans into cream cheese frosting or sprinkle over top.

Cream Cheese Frosting:
Cream butter and cream cheese. Gradually add powdered sugar, beating until mixture is light and fluffy. Stir in vanilla extract.




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