Hummbingbird Cake CAKE 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 3 eggs, beaten 3/4 cup vegetable oil 1 3/4 cups mashed bananas One 8-ounce can crushed pineapple, with juice 1 cup chopped pecans 1 1/2 teaspoons vanilla extract FROSTING One 8-ounce packages cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 pound confectioners sugar, sifted 1 teaspoon vanilla extract 1/2 cup chopped pecans Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. For the cake, in a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil, and stir just until the dry ingredients are moistened. Do not beat. Stir in the banana among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, then turn them out onto a rack to cool completely. While the cake cools, make the frosting. In a bowl, blend together the cream cheese and butter. Gradually add the confectioners sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page