Recipe finder
Hummingbird Cake
- Makes: 12 to 16 servings
- Prep 50 mins
- Cool 10 mins
- Bake 35 mins
Ingredients
-
1 1/2
cups
sugar
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground cinnamon
-
1
8 -
ounce can
crushed pineapple (juice pack), drained
-
1/2
cup
cooking oil
-
4
eggs, lightly beaten
-
1
teaspoon
vanilla
-
1
cup
chopped bananas
-
1
cup
chunky-style applesauce
-
2/3
cup
toasted, chopped walnuts
-
Cream Cheese Frosting (recipe follows)
-
1 1/2
cups
toasted, chopped pecans
-
2
tablespoons
toasted, finely chopped pecans (optional)
Directions
- Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.
- In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.
- Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.
- Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting
Ingredients
- 1
8 -
ounce
package
cream cheese, softened
- 1/2
cup
butter, softened
- 1
teaspoon
vanilla
- 5
cups
sifted powdered sugar
Directions
- In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer till light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.
Nutrition Facts
(Hummingbird Cake)
Servings Per Recipe 12, sodium (mg) 315, cal. (kcal) 736, pro. (g) 8, calcium (mg) 50, Fat, total (g) 40, vit. A (IU) 680, vit. C (mg) 4, chol. (mg) 114, carb. (g) 92, fiber (g) 3, iron (mg) 2, sat. fat (g) 12