Hummingbird Cake III recipe
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Ingredients
- 3 cups all-purpose flour 2 cups white sugar 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs, beaten 1 ½ cups vegetable oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 1 cup chopped pecans 2 cups diced bananas ½ cup chopped pecans 1 (8 ounce) package cream cheese ½ cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract
Nutrition Info
- 461.8 caloriescarbohydrate: 54.3 gcholesterol: 43.7 mgfat: 26.6 gfiber: 1.5 gprotein: 3.9 gsaturatedFat: 6.9 gservingSize: -sodium: 181.6 mgsugar: 39.6 gtransFat: : -unsaturatedFat: : -
Directions Hummingbird Cake III
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil, stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.