Hummingbird Cake
Servings: 16
Calories: 594kcal
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Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups sugar
- 1 tsp ground cinnamon
- 3 eggs beaten
- ¾ cup vegetable oil
- 1 ½ tsp vanilla extract
- 8 oz crushed pineapple undrained
- 1 cup chopped pecans
- 1 ¾ cups mashed bananas
- ½ cup chopped pecans
- ½ cup butter or margarine softened
- 8 oz cream cheese softened
- 16 oz powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are mois-tened. Do not beat. Stir in 1 1/2 teaspoons vanilla, pineapple, 1 cup pecans, and bananas.
- Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
- Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
Cream Cheese Frosting
- Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.
Nutrition
Calories: 594kcal | Carbohydrates: 81g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 260mg | Potassium: 203mg | Fiber: 2g | Sugar: 58g | Vitamin A: 440IU | Vitamin C: 3.5mg | Calcium: 36mg | Iron: 1.7mg