Hummingbird Cake
CATEGORIES
INGREDIENTS
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 cups sugar
  • 3 eggs
  • 1 ½ cup vegetable oil
  • 2 cups chopped, ripe banana
  • 1 ½ tsp vanilla
  • 1 8oz can crushed pineapple, undrained
  • 1 cup chopped pecans
  • Frosting:
  • 1 stick butter, softened
  • 1 8oz cream cheese, softened
  • 1 lb powdered sugar
  • ½ tsp vanilla
  • 1 cup finely chopped pecans
DIRECTIONS
  1. Preheat oven to 350°F.
  2. Mix flour, salt, cinnamon, and baking soda together in a large bowl. In a separate bowl, whisk together sugar, eggs, and oil until smooth. Add wet mixture to dry mixture and mix by hand until just blended. Stir in vanilla, pineapple, pecans, and bananas. Mix until just combined. Do NOT over mix. (I recommend doing this by hand, don’t use an electric mixer.)
  3. Divide batter into three 9-inch round pans that have been greased and floured. Bake in a 350°F oven for 25-30 minutes.
  4. Let cool in pans for 10 minutes before removing.
  5. For the frosting:
  6. Cream butter and cream cheese together. Slowly add sugar until blended. Add vanilla and pecans. (Lightly toasting pecans first really brings out the flavor.)
RECIPE BACKSTORY
--Derrick H. --Wetumpka, AL