Thread: Hummingbird Cake

Cake Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
1-3/4 cups mashed bananas
1 can (8 ounces) crushed pineapple,
with juice
1 cup chopped pecans

1-1/2 teaspoons vanilla extract



Frosting Ingredients:


1 package (8 ounces) cream cheese,
at room temperature
1/2 cup (1 stick) butter, at room
temperature
1 pound confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans



Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. For the cake, in a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Do not beat. Stir in the banana, the pineapple and its juice, the pecans, and the vanilla. Divide the batter among the prepared pans and bake for 23-28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pan for 10 minutes, then turn them out onto a rack to cool completely.

White the cake cools, make the frosting; In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake.

i love Hummingbird cake; i've made them as cupcakes…one of my favorites! Your picture looks so delicious!

Yes, hummingbird cakes are super moist My husband doesn't even care for cakes too much, but he even loves this recipe!

i am gonna make it no dobut

I am going to try it. Thanks for sharing.