Hummingbird Cake

Hummingbird Cake

By:
Community Classics .
Edited on Apr 08, 2003

This is to the lady from Clarksville on the Hummingbird Cake. One of my cousins used to make this all the time and bring to our reunions we had once a year.

Ingredients

3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple (undrained)
1 cups chopped pecans
2 cups chopped bananas
CREAM CHEESE FROSTING:
1/2 cup chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
1/2 cup butter, softened
1 tsp. vanilla

Directions

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Spoon batter into 3 greased and floured 9" round cake pans. Bake at 350°F. for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Spread frosting between layers and on top and side of cake, then sprinkle 1/2 cup chopped pecans on top.
FROSTING: Combine cream cheese and butter, beating until smooth. Add powder sugar and vanilla. Beat until light and fluffy.

Not a NESTLÉ®-tested recipe.


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