Hummingbird Cake

12 to 16 servings Prep: 50 minutes
Cool: 10 minutes
Bake: 35 minutes


* 1-1/2  cups  sugar
* 1-1/2  cups  all-purpose flour
* 1  teaspoon  baking soda
* 1/4  teaspoon�� salt
* 1/4  teaspoon  ground cinnamon
* 1  8-ounce can  crushed pineapple (juice pack), drained
* 1/2  cup  cooking oil
* 4    eggs, lightly beaten
* 1  teaspoon  vanilla
* 1  cup  chopped bananas
* 1  cup  chunky-style applesauce
* 2/3  cup  toasted, chopped walnuts
*     Cream Cheese Frosting (recipe follows)
* 1-1/2  cups  toasted, chopped pecans
* 2  tablespoons  toasted, finely chopped pecans (optional)


1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

2. In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.

3. Bake in a 350° oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.

4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1 1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese (softened), 1/2 cup butter (softened) and 1 teaspoon vanilla with electric mixer till light and fluffy. Gradually add 5 cups sifted powdered sugar, beating until smooth and of spreading consistency. Makes about 3 1/2 cups.

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