Hummingbird Cake
Recipe: #5323
May 05, 2012
"This is a delicious cake that frequents covered dish dinners all across the South. A moist and flavorful cake with chopped pecans, crushed pineapple, and mashed bananas. It is frosted with a delicious cream cheese frosting and topped with chopped pecans."
Original is 8 servings
Ingredients
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- FROSTING
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Nutritional
- Serving Size: 1 (310.1 g)
- Calories 1257.2
- Total Fat - 70.1 g
- Saturated Fat - 15 g
- Cholesterol - 108.6 mg
- Sodium - 674.8 mg
- Total Carbohydrate - 153.7 g
- Dietary Fiber - 4 g
- Sugars - 110.5 g
- Protein - 10.1 g
- Calcium - 47.3 mg
- Iron - 1.9 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease and flour 2 (9 inch) round cake pans.
Step 3
Sift together flour, sugar, baking soda and salt. Set aside.
Step 4
In a large bowl combine the oil, eggs, pineapple, bananas and 1 cup of chopped pecans. Add flour mixture, and mix together by hand.
Step 5
Pour batter, dividing between the two pans.
Step 6
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on racks.
Step 7
Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth.
Step 8
Frost cake, then sprinkle top of cake with 1/2 cup of pecans.
Tips
No special items needed.
7 Reviews
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