HUMMINGBIRD CAKE

 

  • Cooking Time: 25-30
  • Servings:
  • Preparation Time:

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs, well beaten
  • 1 1/4 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple,
  • drained (reserve 1/4 cup juice to add to batter)
  • 3/4 cup coarsely chopped pecans
  • 1/4 cup coarsely chopped black walnuts
  • 2 cups chopped or mashed bananas, 4-6 medium to large ripe bananas

Directions

  • Preheat oven to 350 degrees F.
  • Sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl.
  • Add eggs and vegetable oil.
  • Stir until dry ingredients are moistened.
  • Do NOT beat with a mixer.
  • Stir in vanilla, the crushed pineapple, the reserved 1/4 cup pineapple juice, the chopped black walnuts, and the chopped pecans, then add the chopped or mashed bananas.
  • Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until cake tests done.
  • Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
  • Serve at room temperature.
  • Keep cake stored in refrigerator.

Notes

Categories: Cake  Dessert 

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