Constance
Master Chef
I found this when perusing a friend's mother's personal recipes, and thought I remembered someone here requesting it.
Hummingbird Cake
3 C sifted AP flour
2 C sugar
1 tsp salt
1 tsp soda
1 tsp soda
1 tsp cinnamon
3 beaten eggs
1 ½ cups oil
1 ½ tsp vanilla’
1 oz can crushed pineapple, with juice
1 1/2 C chopped bananas
2 cups chopped pecans
Cream cheese Frosting
2 8 oz pkgs cream cheese, softened
1 C butter, softened
2 tbs. powdered sugar
2 tsp vanilla
Directions:
Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring just until moistened. Do NOT BEAT. Stir in pineapple and 1 ½ cups each nuts & bananas.
Spoon batter into 3 greased and floured cake pans. Bake at 350 for 25-30 minutes. Cool completely before frosting.
Sprinkle remaining nuts on frosted cake.
(no special instructions for frosting...just mix ingredients and beat until well-blended.)
Hummingbird Cake
3 C sifted AP flour
2 C sugar
1 tsp salt
1 tsp soda
1 tsp soda
1 tsp cinnamon
3 beaten eggs
1 ½ cups oil
1 ½ tsp vanilla’
1 oz can crushed pineapple, with juice
1 1/2 C chopped bananas
2 cups chopped pecans
Cream cheese Frosting
2 8 oz pkgs cream cheese, softened
1 C butter, softened
2 tbs. powdered sugar
2 tsp vanilla
Directions:
Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring just until moistened. Do NOT BEAT. Stir in pineapple and 1 ½ cups each nuts & bananas.
Spoon batter into 3 greased and floured cake pans. Bake at 350 for 25-30 minutes. Cool completely before frosting.
Sprinkle remaining nuts on frosted cake.
(no special instructions for frosting...just mix ingredients and beat until well-blended.)
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