Close
Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| baking powder: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| eggs: 3 (beaten) |
| vegetable oil: 1 1/2 cups |
| vanilla extract: 2 tsp |
| crushed pineapple: 1 8oz can (drained) |
| pecans (chopped): 1 cup |
| bananas (sliced): 2 cups |
| pecans (chopped): 1/2 cup |
| cream cheese: 1 8oz package |
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
Hummingbird Cake III
Credit: AllRecipes
User rating:
"A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake."
-
Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
- Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
- Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
- Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.