Hummingbird Cake Recipe
This hummingbird cake recipe is basically a spice cake with fruit in it. It has a cinnamon cream cheese frosting and is topped with pecans
Servings: 8
Ingredients
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3 large eggs beaten
- 1 cup mild oil
- 1 teaspoon vanilla
- 8 ounce can crushed pineapple do not drain
- 2 cups chopped pecans divided
- 2 cups diced bananas
- 1 cup pecan halves
Frosting Ingredients:
- 8 ounce cream cheese softened
- 1/2 cup butter softened
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
Directions:
- Grease and flour three 9 inch round cake pans. Preheat the oven to 350 degrees.
- Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Add the eggs and oil, stir by hand until the dry ingredients are moist.
- Stir in the vanilla, pineapple (with juice), 1 cup of chopped pecans, and bananas. Mix until thoroughly combined.
- Spoon the batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 - 30 minutes.
- Cool in pans for 10 minutes. Then remove the cake from the pans and cool completely on a wire rack.
- Spread the cinnamon cream cheese frosting between the layers, on top, and on all sides.
- Place the pecan halves around the top of the cake.
- Take the remaining chopped nuts and chop them very finely. Then press the finely chopped pecans all the way around the side of the cake.
Frosting Directions:
- Combine the cream cheese and butter in a mixing bowl; beating until smooth.
- Add the powdered sugar, vanilla, and cinnamon.
- Beat until the frosting is light and fluffy