Regina's Hummingbird Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is one of those cakes that people request (beg) my mom to make for any reason they can come up with. Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 eggs, beaten |
1 cup oil |
1 (8 ounce) can crushed pineapple, undrained |
2 cups bananas, diced |
2 1/2 teaspoons vanilla extract, divided |
1 cup nuts, chopped |
1 (8 ounce) package cream cheese, softened |
1 (1 lb) box powdered sugar |
1/2 cup butter, softened (1 stick) |
Directions:
1. Combine dry ingredients in large bowl; stir in eggs, oil, pineapple, bananas, 1 1/2 teaspoon vanilla, and nuts.
2. Pour into greased and floured 13x9x2 inch cake pan; bake at 350 for 40 minutes or until wooden tooth pick inserted in center comes out clean.
3. Cream together cream cheese and butter : add powdered sugar beating until smooth. Stir in remaining 1teaspoon vanilla. Spread on cooled cake.
4. NOTE: Cake becomes more moist 3 or 4 days after it'sbaked-so always make it ahead.
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