RECIPE # 4127 - HUMMINGBIRD CAKE - Tuesday, April 8, 2008 - | Nashville News, Weather & Sports

RECIPE # 4127 - HUMMINGBIRD CAKE - Tuesday, April 8, 2008



3 c all purpose flour

2 c sugar

1 t salt

1 t baking soda

1 t cinnamon

3 eggs, beaten

1 1/2 c vegetable oil

1 1/2 t vanilla

1 8-oz c can crushed pineapple, undrained

2 c chopped bananas

2 c chopped pecans, divided

Preheat oven to 350 degrees. Butter and flour 3 9-inch cake pans. Combine dry ingredients in a large bowl. Add eggs and oil and stir by hand until moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup of pecans. Divide batter between 3 pans and bake for 20-25 minutes, Transfer the pans to wire racks and cool completely before turning out the layers. Frost the cake (recipe below) and sprinkle the top with the remaining pecans. Store in the refrigerator.


1 c butter, softened

8-oz cream cheese, softened

1 t vanilla

1 16-oz box confectioners' sugar

Cream butter and cream cheese in the bowl of an electric mixer until smooth. Add vanilla. Gradually add confectioners' sugar and beat until fluffy.

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