Hummingbird Cake

Hummingbird Cake


3 cups all-purpose flour
2 cups of sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cup salad oil
1 1/2 teaspoon vanilla
1 (8-ounce can) crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas


Combine dry ingredients in a large mixing bowl, add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.

Use 3 9-inch cake pans. Bake at 350-degrees for 25 to 30 minutes. Cool 10 minutes.


Cream Cheese Frosting

2 (8-ounce packages) cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce packages) powdered sugar
2 teaspoons vanilla

Cream cheese and butter until smooth, add powdered sugar, beating until light and fluffy, stir in vanilla. Spread frosting between layers and on top and sides of the cake. Sprinkle with one cup of chopped pecans.


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