Hummingbird Cake

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to "gild the lily."

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 719 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 pound confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped black walnuts
• 2 cups mashed bananas
• ¼ pound butter, softened
• 1 ½ cups canola oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Step 2

Sift together the flour, sugar, baking soda and salt. Set aside.

Step 3

In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.

Step 4

Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.

Step 5

Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.