Hummingbird Cake

Recipe by Bev I Am
READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
  • (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  • Pour batter into 3 greased and floured 9" round cakepans.
  • Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
  • Store in refridgerator.
  • Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
  • Gradually add powdered sugar, beating at low speed until light and fluffy.
  • Stir in vanilla.
  • Yield: 3 cups.
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