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Hummingbird Cake

1 12 cups granulated sugar
3 eggs
34 cup Crisco cooking oil (vegetable or Canola)
2 ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 12 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
12 teaspoon salt
34 cup pecans, chopped
1 cup crushed pineapple in juice
8 ounces cream cheese, softened
12 cup butter, softened
4 cups icing sugar
1 teaspoon vanilla extract
12 cup pecans, chopped (for garnish)


Preheat oven to 350F Grease two 9-inch cake pans. Beat sugar, egg,s oil, bananas, and vanilla until ingredients are well mixed. Add flour, baking soda, cinnamon and salt and continue to beat until batter is well mixed. Stir in pecans and pineapple by hand. Divide batter into prepared pans. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing, about 30 minutes. ICING: In the bowl of an electric mixer, cream together cream cheese and butter until fluffy. Slowly add icing sugar, first mixing on low speed, and then increase the speed to high. Beat untl light and fluffy. Add vanilla. ASSEMBLY: Place 3/4 cup of icing on first layer of cake. Top with second layer and ice top and sides of cake. Sprinkle top with chopped pecans.

Source: www.food.com