Hummingbird Cake Recipe
- Yield:12 servings
- Time:1 hr, 25 mins show details
Ingredients
- 3 cupsall-purpose flour
- 2 cupssugar
- 1 teaspoonsalt
- 1 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 3large eggs, beaten
- 5½ cupsvegetable oil
- 1½ teaspoonsvanilla extract
- 1(8-ounce) can crushed pineapple, undrained
- 2 cupschopped bananas
- 1 cupchopped pecans
- Shortening
- Cream Cheese Frosting
- ½ cupchopped pecans
Preparation
Preheat oven to 350°.
Whisk together flour and next 4 ingredients in a large bowl
add eggs and oil, stirring just until dry ingredients are moistened.
Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans.
Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
- 25 mins
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean.
Cool cake layers in pans on wire racks 10 minutes
Remove from pans to wire racks
- 1 hr
cool completely (about 1 hour)
Place 1 cake layer on a serving platter.
Spread 1 cup Cream Cheese Frosting over cake layer.
Top with second layer, and spread 1 cup frosting over cake layer.
Top with third cake layer, and spread top and sides of cake with remaining frosting.
Arrange toasted pecan halves in a circular pattern over top of cake.
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