Hummingbird Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups flour
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans for decoration
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla
8 ounces crushed pineapple, undrained

Preparation

1 Combine flour, sugar, soda, salt and cinnamon. Add eggs and oil; stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of pecans and bananas. Spoon into 3 (9") layer cake pans. Bake in a 350 degree oven 25 to 30 minutes. Cool in pans 10 minutes, then remove. When cool, spread frosting between layers and on top and sides. Sprinkle pecans on top. 2 Cream Cheese Frosting: Combine 8 ounces softened cream cheese and 1/2 cup softened butter. Add 16 ounce box of powdered sugar and 1 teaspoon vanilla; beat until light and fluffy.

About


A traditional Southern dessert.