HUMMINGBIRD CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 1½ cups vegetable oil
  • 1 cup pecans, chopped
  • 1½ teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple with juice
  • 2 cups bananas, chopped

Directions

  • 1. Preheat oven to 350° F.
  • 2. Grease and flour three 9” cake pans.
  • 3. Combine dry ingredients in a large mixing bowl; add beaten eggs and oil, stirring until all is very moist – do NOT beat!
  • - 9 -
  • Mom’s VVG+ Dessert Recipes
  • 4. Fold in 1 cup nuts, vanilla, pineapple, and bananas; spoon batter into cake pans and bake for 25 to 30 minutes. (You can also use a Bundt pan and bake it for 1 hour and 15 minutes or a 9” x 13” cake pan and bake if for 45 to 50 minutes.)
  • 5. Remove pan(s) from oven and allow cake to cool in the pan(s) for 10 minutes; remove from pan(s) and allow to cool completely before frosting. Frost then sprinkle with remaining chp’d nuts.
  • Frosting:
  • 12 ounces cream cheese, softened
  • 1½ sticks (12 tablespoons) margarine, softened
  • 1½ boxes powdered sugar
  • 1½ teaspoons vanilla extract
  • 1 cup pecans, chopped
  • 1. Combine first four ingredients in a bowl and beat well.
  • 2. Frost cake then sprinkle with chopped pecans

Notes

Blend by hand!

Categories: Cake  Frosting 

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