An old Southern favorite!
INGREDIENTS FOR THE HUMMINGBIRD CAKE
3 cups all-purpose flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Wesson vegetable oil
1 1/2 teaspoons vanilla
1 cup crushed & drained pineapple
1 cup pecans
2 cups ripe bananas
INSTRUCTIONS FOR THE HUMMINGBIRD CAKE
Add first 5 ingredients in large bowl and mix. In separate bowlm add the eggs, oil and vanilla. Mix together and combine with dry ingredients. Add pineapple, mashed bananas and pecans. Completely mix all the ingredients. Bake at 350 degrees for 25 minutes until the center springs back.
INGREDIENTS FOR THE CREAM CHEESE FROSTING
1/2 cup room temperature butter
1 8-ounce pack cream cheese at room temperature
12 ounces powder sugar
1 teaspoon vanilla
INSTRUCTIONS FOR THE CREAM CHEESE FROSTING
Blend all ingredients with electric mixer until smooth and creamy.
INGREDIENTS FOR THE TOPPING
1 cup pecans to spread on the sides of the cake
1 large fresh banana
Juice of 1 fresh lemon
INSTRUCTIONS FOR THE TOPPING
Slice banana and place in bowl. Add fresh lemon juice and mix with the bananas.
Adding fresh lemon juice when you mix with the bananas will prevent the bananas from turning brown.
Let set for 15 minutes. Chop pecans and apply around the sides of the iced cake by putting a small amount in your hand and pressing on the sides. Place the bananas on top. Don’t use too much lemon juice. Then…serve!!