Hummingbird Cake
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A home-kitchen version of hummingbird cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. flour
- 1 tsp. soda
- 1/2 tsp. salt
- 2 c. sugar
- 1 tsp. cinnamon
- 3 eggs, beaten
- 3/4 c. oil
- 1 1/2 tsp. vanilla
- 1 (8 oz.) can crushed pineapple
- 1 1/2 c. chopped pecans
- 1 3/4 c. mashed bananas
- 1/2 c. oleo, softened
- 1 (8 oz.) cream cheese
- 1 lb. powdered sugar
- 1 tsp. vanilla
Method
Combine flour, soda, salt, sugar and cinnamon.
Add eggs and oil, stirring until moistened.
Do not beat.
Stir in 1 1/2 teaspoons vanilla, pineapple, bananas and 1 cup pecans.
Pour into 3 round, greased cake pans.
Bake at 350° for 25 minutes.
Cool 10 minutes.
Remove from pan and cool.
Mix oleo, cream cheese, powdered sugar and 1 teaspoon vanilla.
Frost cake with icing, then put 1/2 cup pecans on top.
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