Hummingbird Cake IV recipe

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Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
¼ cup chopped black walnuts
⅔ cup mashed bananas

Nutrition Info

550.7 calories
carbohydrate: 64.5 g
cholesterol: 46.5 mg
fat: 31 g
fiber: 2.3 g
protein: 6.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 317.2 mg
sugar: 38.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

  2. Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.

  3. Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

Recipe Yield

1 -3 layer 9 inch round cake

Recipe Note

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

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