This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one.
Hummingbird Cake II
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 cups diced bananas
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
1 Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
2 Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
3 To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners’ sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.