HUMMINGBIRD CAKE
CAKE:
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 cup chopped bananas
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1 (8 oz) can crushed pineapple with syrup
- 1 cup pecans, chopped
Combine flour, sugar. soda, salt and cinnamon; add eggs and oil,
stirring until flour mixture is moistened. DO NOT BEAT. Stir in vanilla,
pineapple, pecans, and bananas.
Bake in 3 greased and floured 9-inch
cake pans at 350 degrees for 25 to 30 minutes, or until a wooden
toothpick inserted in center comes out clean. Cool in pans 10 minutes;
remove from pans, and cool completely.
FROSTING:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 (16 oz) box powdered sugar, sifted
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped
Combine cream cheese and margarine, beating until smoothe. Add powdered
sugar and vanilla; beat until light and fluffy. Spread between layers
and on top and sides of cake. Sprinkle pecans on top.
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