Submitted by Peggy Koetters
Hummingbird Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 large eggs beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp. pure vanilla
- 1 (8 oz.) can crushed pineapple undrained
- 2 cups chopped pecans divided
- 2 cups bananas chopped
- Cream Cheese Frosting (recipe on our website)
Instructions
- Preheat oven to 350°F. Grease and flour 3 (9 inch) cake pans, set aside. Sift together dry ingredients. Add eggs and vegetable oil. Mix by hand until moistened, do not beat. Stir in pure vanilla extract, crushed pineapple, 1 cup nuts and chopped banana. Stir again until fully combined. Divide batter evenly between pans. Bake for 27-30 minutes or until toothpick comes out clean. Cool on wire rack. Frost cake between layers, then frost top and sides. Sprinkle with remaining nuts. Store refrigerated. Optional: The nuts for this recipe can be toasted for 6 minutes at 350°F. Cool completely before adding them to cake.