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 calories
carbohydrate: 54.3 g
cholesterol: 43.7 mg
fat: 26.6 g
fiber: 1.5 g
protein: 3.9 g
saturatedFat: 6.9 g
servingSize: -
sodium: 181.6 mg
sugar: 39.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Bake for 25 to 30 minutes, or until done. Cool on a wire rack.

  4. 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.

Recipe Yield

1 - 11 x 17 inch sheet cake

Recipe Note

A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake.

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