Hummingbird cake

6 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
2 cups Sugar
1 teaspoon Salt
2 Tsps. cinnamon
3 Eggs, beaten
1½ cup Oil
3½ Tsps. vanilla extract
8 ounces Can crushed pineapple,with juice
2 cups Pecans, chopped
2 cups Bananas, chopped
2 (8 oz) packages cream cheese
1 cup Butter, softened
2 (16 oz.) packages powdered sugar
2 Tsps. vanilla extract

Directions

Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened.

Do not beat. Blend in 1½ tsps. vanilla extract, pineapple,bananas and one cup pecans. Bake for 25-30 minutes or until cake is done.

Remove from pans and cool completely. Prepare cream cheese frosting by combining cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in remaining vanilla. Spread frosting between layers and on top and sides. Spinkle with remaining pecans.

Source: The Daily Advertiser's 26 th Annual Cookbook Posted by Cindy Vincent

Submitted By ROBERT MILES On 06-13-95

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