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182 - Hummingbird Cake




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

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182 - Hummingbird Cake

(by Aunt Eileen [Herman] Carter)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 cup canola oil
1 1/2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (do not drain)
1 cup chopped bananas
1 cup chopped pecans

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon by hand with a spoon. Add beaten eggs and oil--stir until ingredients are moist--do not beat. Stir in vanilla, pineapple, bananas and pecans. Pour into two greased 9" layer cake pans. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven, cool for 10 minutes and remove from pans (take a knife and go around the edges to loosen, then turn upside down and carefully remove). Frosting: 1 - 8oz. package Philly cream cheese (softened), 1/2 cup softened Parkay margarine, a 1 pound box of Domino's powdered sugar, 1 tsp. vanilla. In a mixer, combine cream cheese, Parkay and beat until smooth. Add vanilla and sugar--beat well. Spread frosting all over the first layer, then place second cake on top and frost what remains. Sprinkle pecans on top if you wish.


 

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