cateory: desserts
Hummingbird cake
Reviews: 198
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon Watkins Cinnamon
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons Watkins Vanilla Extract
- 1 teaspoon Watkins Butter Flavor
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting (recipe follows)
- 1/2 cup chopping pecans
- Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon Watkins Vanilla Nut Extract
How to make
Hummingbird cake
Hummingbird cake
- In large mixing bowl, combine flour and next 4 ingredients; mix well.
- Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat.
- Fold in crushed pineapple, pecans, and bananas.
- Spoon batter into three 9-inch round, greased and floured cake pans.
- Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire rack for 20 minutes and remove from pans.
- Cool completely.
- Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans.
- As flavors blend and intensify upon standing, refrigerate at least 24 hours before serving.
- Cream Cheese Frosting
- Combine cream cheese and butter, beating until smooth.
- Add powdered sugar and vanilla nut extract; beat until light and fluffy.
- Makes 12 servings.
Comments for
Hummingbird cake
Hummingbird cake
You may also like:
desserts
Plum Duff
Plum Duff
desserts
Blueberry Brown Betty
Blueberry Brown Betty
