Description
Impress your friends with this Hummingbird Cake–a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups canola oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups mashed bananas
- 1 cup chopped black walnuts
- 1 (8 ounce) package cream cheese, softened
- ¼ pound butter, softened
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Make cake: Sift together flour
- sugar
- baking soda
- and salt in a large bowl. Combine bananas
- oil
- walnuts
- pineapple
- and eggs in another large bowl; mix well. Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean
- about 1 hour. Allow cakes to cool on wire racks.
- Meanwhile
- make frosting: Beat together confectioners’ sugar
- cream cheese
- butter
- and vanilla in a medium bowl until smooth.
- Evenly spread frosting on the middle
- sides
- and top of cooled cake.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 15