Hummingbird Cake



3 Cup All-Purpose Cake

2 Cups Sugar

1 Tsp Salt

1 Tsp Cinnamon

1 Tsp Baking Soda

3 Eggs, Beaten

1 Cup Vegetable Oil

1-1/2 Tsp Vanilla

8 Ounce Can Crushed Pineapple, Undrained

1 Cup Pecans Or Walnuts, Chopped

2 Bananas, Mashed With A Fork



8 Ounces Cream Cheese, Softened

1 Cup Butter Or Margarine, Softened

1-3/4 Lb Confectioners Sugar

2 Tsp Vanilla


Optional: Pecans Or Walnuts, Chopped


 Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans.

In a large bowl, add the flour, sugar, salt, cinnamon, and baking soda. Stir in the beaten eggs, and vegetable oil until moistened, do not overbeat. Add vanilla, crushed pineapple, nuts, and bananas and stir well. Pour into prepared pans and bake for 25-30 minutes or until a tester inserted in center comes out clean. Cool in pans for 10 minutes, remove to wire rack to finish cooling.

Frosting” mix the cream cheese and butter together and cream until smooth. Add confectioners sugar and beat until light and fluffy. Add vanilla. Spread between the layers and on top and sides of cake. Sprinkle, if desired, with chopped nuts.



12-14 servings


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