Hummingbird Cake
Yield: 16 servings
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
¼ cup Sweetened Coconut (optional)
Cream Cheese Frosting (see below)
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans for garnish In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans
Read a post about how Hummingbird Cake may have gotten its name.
Where is the Cream Cheese Frosting Recipe? Can’t wait to try the cake and thanks for sharing the recipe.I had a chocolate cake there a few weeks ago that was delicious. Can you share that recipe also.
Earline,
We’ve added the Cream Cheese Frosting to the recipe…thank you for pointing that out! And be sure to keep watching for “The Southern Experience” Newsletter…we’ll post our famous Chocolate Cake recipe soon!