Daybreak Delights: Hummingbird Cake

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Hummingbird Cake

Ingredients

Cake
3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, beaten

11/2 cups vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

2 cups chopped bananas

1 cup chopped pecans

 

Frosting

 

2 (8-ounce) package cream cheese, softened

1 cup butter or margarine, softened

2 (16-ounce) package powdered sugar, sifted

2 teaspoon vanilla extract

Preparation

Cake

Preheat oven to 350°. Combine the dry ingredients in a large bowl (flour, sugar, salt, baking soda and cinnamon).  In a separate bowl, combine eggs and oil.  Str in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Fold the wet ingredients into he dry and combine until just moistened.  Spoon batter into 3 well-greased and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and 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 on the top of cake.

 

Frosting

Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.