Hummingbird Cake With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a moist, delicious, big cake. Great for the holidays, birthdays, etc. Ingredients:
3 cups flour |
2 cups sugar |
1/2 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon ground cinnamon (optional) |
3 eggs, beaten |
1 1/4 cups oil |
1 1/2 teaspoons vanilla |
1 (8 ounce) can crushed pineapple, well drained |
1 cup chopped pecans |
2 cups chopped firm ripe bananas |
16 ounces cream cheese, softened |
1 cup butter, at room temperature |
2 lbs powdered sugar, sifted |
2 teaspoons vanilla |
1/2-1 cup chopped pecans |
Directions:
1. Sift dry ingredients together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until moistened.
2. Stir in vanilla, pineapple and 1 cup pecans. Stir in bananas.
3. Spoon the batter into 3 greased and floured 9- inch round cake pans.
4. Bake at 350 degrees for 25-30 minutes.
5. Cool in pan 10 minutes, then turn onto cooling rack. Cool completely before frosting.
6. Cream Cheese Frosting.
7. Combine cream cheese and butter; cream until smooth.
8. Add powdered sugar, beating with an electric mixer until light and fluffy.
9. Stir in vanilla.
10. Frost and sprinkle the top evenly with the pecans.
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