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Hummingbird Cake


Yield: 8 Servings

3 c Flour
2 c Sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 Eggs
1 c Vegetable oil
1 1/2 teaspoon Vanilla
8 oz Pineapple, crushed
2 c Banana, chopped
1 c Pecans, chopped

CREAM CHEESE FROSTING
8 oz Cream cheese
16 oz Powdered sugar, sifted
1/2 c Butter
1 teaspoon Vanilla

Preheat oven to 350F.

Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas.

Spoon batter into 3 prepared 9 inch cake pans. Bake for 25 to 30 minutes. Test as usual. Cool in pans for 10 minutes; remove from pans, and cool completely.

Prepare Cream Cheese Frosting:
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy.

Spread frosting between layers, finish top and sides. Sprinkle top with 1/2 cup chopped pecans.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.