Well, I obviously love to bake and I enjoy it when I get to make something I’ve never made and to figure out what I would like to do different. I made this cake for my brother in law’s birthday by special request! It was quick, easy, and rather tasty! I started the cake (with both kids awake in the middle of making lunches/naps/ and whatever kids are always asking and needing mommy for which seemed to make baking almost impossible!) But I did it! ☺ I started the cake around 2pm and finished it (icing it and all) with dishes in between within 2 hours! It was that easy! And it was a real winner in the house! I will definitely be making it again! Hope you enjoy it as much as I did! Happy Baking!
Humming Bird Cake Recipe
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
4 ripe bananas mashed
1 cup chopped toasted pecans
Cream Cheese Frosting
2 sticks butter softened at room temperature
6 cups powdered sugar
1 ½ tbsp. vanilla extract
16 oz chilled cream cheese cut in 1 oz cubes
Directions:
Preheat oven to 350 degrees
Whisk together the flour, sugar, salt, baking soda and cinnamon in a large mixing bowl.
Next add the eggs and vegetable oil until the mixture is nice and moist. Add vanilla extract, bananas, and pineapple.
(I toasted my pecan in the pan right before I added them to the batter) Add crushed pecans. Mix well.
Coat your 9inch baking pans pour batter into the pans evenly and bake for 20-25 minutes or longer.
Once done, cool completely. I took out butter for the icing while the cake was cooling down.
I made the frosting right before I iced the cake.
Take your softened butter and add the powdered sugar one cup at a time and blend completely. After you have added all 6 cups of sugar, add your vanilla. Next ad your 1oz chilled cream cheese one block at a time! (Yes it will blend just fine! I was amazed myself!)
