Humming Bird Cake

Humming Bird Cake

Donna A
Edited on Jun 16, 2003

This cake is very rich but it is very delicious and worth it. It is YUMMY!!!!!! YOU MUST KEEP IT REFRIGERATED. Serves 16


3 cups flour
2 cups sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1-1/2 cups oil
1-1/2 teaspoon vanilla
1 can (8 ounces) of crush pineapple, undrained
2 cups crushed walnuts
2 cups bananas
1 (16 ounces) cream cheese, softened
2 boxes (1 pound) each, Confectioner's sugar
2 teaspoons vanilla


Preheat oven to 350 degrees. Grease three 9 inch round cake pans. Dust inside of pans with flour. Line bottoms with greased wax papper.
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in eggs, vanilla, pineapple, 1 cup nuts (save remaining nuts for garnish) and bananas just to combine. Scrape batter into prepared pans evenly. Bake at 350 degrees for 20 to 30 minutes. Cool cake in pans for 10 minutes. Remove and cool completley on racks.
Prepare frosting: Beat together cream cheese and butter until smooth. Beat in sugar until fluffy. Add vanilla beat until blended. Spread frosting between layers. Frost top and sides. Sprinkle remaining nuts on top and sides.

Not a NESTLÉ®-tested recipe.

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