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March 2009 Hummingbird Cake
Ingredients
- 3 c. all-purpose flour
- 2 c. sugar
- 1 tsp. salt
- 1 tsp. soda
- 1 tsp. ground cinnamon
- 3 eggs, beaten
- 1 1/2 c. salad oil
- 1 1/2 tsp. vanilla
- 1 (8 oz.) crushed pineapple, undrained
- 2 c. chopped pecans
- 2 c. chopped bananas
Instructions
Combine dry ingredients in a large bowl. Add eggs and salad oil, stir until dry ingredients are moistened (don't beat). Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 well greased and floured 9 inch pans. Bake at 350, 25 to 30 minutes. Cool and Frost - Recipe Below
FROSTING FOR HUMMINGBIRD CAKE:
- 2 (8 oz.) pkgs. cream cheese
- 1 c. butter, softened
- 2 (16 oz.) pkgs. powdered sugar
- 2 tsp. vanilla
Combine all ingredients and beat on medium speed of mixer until smooth - Frost between layers and on top and sides of cake. Top with additional chopped Pecans.
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