Hummingbird Cake
Yield: 16 servings
Recipe from
Nutritional Information
Calories
642
Fat
34.2 g
Cholesterol
71 mg
Sodium
312 mg
Ingredients
3 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
salt
2 cups
sugar
1 teaspoon
ground cinnamon
3
large eggs, beaten
1 cup
vegetable oil
1 1/2 teaspoons
vanilla extract
1
(8-ounce) can crushed pineapple, undrained
1 cup
chopped pecans
2 cups
chopped bananas
1/2 cup
chopped pecans
Preparation
Combine
first 5 ingredients in a large bowl; add eggs and oil, stirring until
dry ingredients are moistened. (Do not beat.) Stir in vanilla,
pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Hummingbird Cake Recipe
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