HUMMINGBIRD CAKE

Categories    : Cakes

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  3               cups  flour
  1           teaspoon  soda
  1           teaspoon  cinnamon
  2               cups  sugar
  1           teaspoon  salt
  3                     eggs — beaten
  1                cup  oil
  1 1/2      teaspoons  vanilla
  8             ounces  crushed pineapple — undrained
  1                cup  pecans — chopped
  2               cups  banana — chopped

Combine dry ingredients.  Add eggs and oil. Stir until moist.  Do Not Beat.

Stir in vanilla, pineapple, 1 cup pecans, and bananas.. 

Spoon batter into 3 greased and floured 9 inch cake pans.  Bake 350° for 25 to 30 minutes.  Test.   Cool in pans for 10 minutes. 

Remove and cool completely.

Spread frosting between layers and on top and sides of cake.  Then sprinkle 1/2 cup chopped pecans on top.

Frosting:

Combine cream cheese and butter.  Bear until smooth.   Add powdered sugar and vanilla. 
Beat until light and fluffy.  Yield:  3 cups.

Yield:
  “3 layers.”

                               NOTES : Southern Living Cookbook

Janice Webb from Etowah, TN served it to us when we visited them in 1987.