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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| eggs: 3 |
| vegetable oil: 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| crushed pineapple: 1 8oz can (drained) |
| walnuts (chopped): 1 cup |
| bananas (sliced): 2 cups |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
Hummingbird Cake II
Credit: AllRecipes
User rating:
"This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
- Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
- To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.