Hummingbird Cake

Ingredients for Cake:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Ingredients for Cream Cheese Frosting: 
1 8 oz. package cream cheese, softened
½ cup butter, softened
1 16 oz. powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
 
 
 
Directions:
  1.  Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)
  2. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  3.  Pour batter into three greased and floured 9-inch round cake pans.
  4.  Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  5. Meanwhile, prepare frosting by beating cream cheese and butter with an electric mixer until smooth.  Gradually add powdered sugar until smooth, beating at low speed until light and fluffy.  Stir in vanilla. 
  6. Cool cake layers in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  7. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
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