Hummingbird Cake
CATEGORIES
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. 1. Preheat oven to 350° F.
  2. 2. Grease and flour three 9” cake pans.
  3. 3. Combine dry ingredients in a large mixing bowl; add beaten eggs and oil, stirring until all is very moist – do NOT beat!
  4. - 9 -
  5. Mom’s VVG+ Dessert Recipes
  6. 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.)
  7. 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.
  8. Frosting:
  9. 12 ounces cream cheese, softened
  10. 1½ sticks (12 tablespoons) margarine, softened
  11. 1½ boxes powdered sugar
  12. 1½ teaspoons vanilla extract
  13. 1 cup pecans, chopped
  14. 1. Combine first four ingredients in a bowl and beat well.
  15. 2. Frost cake then sprinkle with chopped pecans
RECIPE BACKSTORY
Blend by hand!