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HUMMINGBIRD CAKE

Ingredients:

3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
8 oz. crushed pineapple
1 cup pecans, chopped
1 3/4 cup bananas, mashed
cream cheese frosting (see below)
1/2 cup pecans, chopped

Directions:

Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.

Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.

Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9 inch pans.

Bake at 350 degrees F for 25 to 30 minutes or until a wooden toothpick comes out clean.

Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the sides.

 

Cream Cheese Frosting

Ingredients:

4 oz. butter
8 oz. cream cheese
1 lb. powdered sugar

Directions:

Blend softened cheese and margarine in mixer. Blend and whip in the sugar.

 

 

 


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