hummingbird cake

(1 rating)
Recipe by
Dianne Wells
Anderson, SC

An oldie but goodie!

(1 rating)
yield 12 serving(s)
prep time 40 Min
cook time 25 Min

Ingredients For hummingbird cake

  • 3 c
    all purpose flour
  • 1 tsp
    soda
  • 1/2 tsp
    salt
  • 2 c
    sugar
  • 1 tsp
    cinnamon
  • 3
    eggs, beaten
  • 3/4 c
    vegetable oil
  • 1 1/2 tsp
    vanilla extract
  • 1
    8 oz. can crushed pineapple, undrained
  • 1 c
    chopped pecans
  • 1 3/4 c
    mashed ripe banana
  • FROSTING
  • 1/2 c
    margarine, softened
  • 1
    8 oz. pkg cream cheese, softened
  • 1
    16 oz box powdered sugar
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped pecans

How To Make hummingbird cake

  • 1
    For cake, combine first 5 ingredients in a bowl. Add eggs, oil and vanilla, stirring until ingredients are moistened. Do not beat with a mixer. Stir in pineapple, pecans, and bananas. Pour into 3 greased and floured round cake pans or sheet cake pan sprayed with cooking spray. Bake @ 350 degrees 23-28 min. Takes a little longer for sheet cake. Cool and frost. For frosting, beat cream cheese and butter. Gradually add powdered sugar. Beat until fluffy.Stir in vanilla. Spread on cake. Sprinkle with chopped nuts.

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