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Hummingbird Cake |
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| 3 c Flour |
3/4 c Vegetable Oil |
| 1 tsp Baking Soda |
1 1/2 tsp Vanilla |
| 1/2 tsp Salt |
1 - 8oz can Crushed Pineapple, undrained |
| 1 tsp Ground Cinnamon |
1 c Pecans, chopped |
| 3 Eggs, beaten |
1 3/4 c Bananas, mashed |
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| Preheat oven to 350. Grease and flour three 9 inch round cake pans. Mix flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs, oil and vanilla, stirring just until dry ingredients are moist. Do not beat. Stir in pineapple, bananas and pecans. Divide into cake pans and bake 23 - 28 minutes or until cake springs back when lightly touched in the center. |
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| 1/2 c Butter, soft |
1 - 16oz package Powdered Sugar, sifted |
| 1 - 8oz package Cream Cheese, soft |
1 tsp Vanilla |
| 1/2 c Pecans, chopped |
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| With a mixer at medium speed beat together butter and cream cheese. Slowly beat in sugar until fluffy. Stir in vanilla and pecans. Spread on cooled cake. |
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