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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 1620 |
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Wonderful way to end a good meal, presents itself beautifully, it's extremely moist and tastes amazingly good. Ingredients:
hummingbird cake |
3 cups all-purpose flour |
2 cups sugar |
1 tsp. each salt, soda, and cinnamon |
1 and 1/2 cups oil |
3 eggs |
2 tsp. vanilla |
1 (8oz.) can crushed pineapple (undrained) |
2 cups chopped nuts |
2 cups chopped bananas (3 large bananas or 4 small) |
filling and frosting |
1 (8oz) pkg. cream cheese |
1 stick of butter or oleo (at room temp) |
1 (16oz) box of powdered sugar |
1 tsp. vanilla |
Directions:
1. Combine all the dry ingredients in a large mixing bowl.
2. Add eggs and oil. Stir until dry ingredients are moistened-DO NOT BEAT!
3. Stir in vanilla, pineapple, bananas and 1 cup nuts.
4. Spread batter in 3 well greased and floured cake pans. Bake at 350* for 25 to 30 minutes or until tests done.
5. FILLING AND FROSTING:
6. Beat cream cheese, and butter together well.
7. Add the powdered sugar and beat until light and fluffy.
8. Add vanilla.
9. Frost cooled cake and sprinkle with remaining nuts.
10. * I usually keep mine in the refrigerator, since it has the cream cheese icing.
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