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Hummingbird Cake
Author/Submitted by: slg@ms13.mis.semi.harris.com (Sandy)
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 3
Cups
All-Purpose Flour 1 1/2
Cups
Oil 2
Cups
Sugar 1 1/2
Tsp
Vanilla 1
Tsp
Salt 8
Oz Can
Crushed Pineapple,
drained
1
Tsp
Baking Soda 1
Cup
Pecans 1
Tsp
Cinnamon 2
Cups
Bananas,
mashed
3
Eggs,
beaten
-----Frosting----- 1
Cup
Pecans 16
Oz Box
Powdered Sugar 8
Oz Pkg.
Cream Cheese 1
Tsp
Vanilla 1
Cup
Butter Or Margarine,
softened
Directions:
Combine dry ingredients; add eggs and oil and stir until moist. Do not beat.
Add vvanilla, pineapple, 1 cup pecans and bananas. Mix well. Spoon into 3
9 inch round cake pans or 2 large square cake pans. Bake at 350 for 30 minutes.
Combine cream cheese and butter until soft. Add powdered sugar and vanilla.
Mix well. Frost cooled cake. Sprinkle pecans on top. Keep cake in refrig to
prevent frosting from running. Or reduce butter to 1/2 cup for a stiffer
frosting.
This recipe was a favorite at the bank I worked at.
The recipe ended up in the bank cookbook three times.
This recipe was a favorite at the bank I worked at.
The recipe ended up in the bank cookbook three times.
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