Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. soda; 1 tsp. salt; 1 tsp. cinnamon; 1 1/2 c. Wesson oil; 2 eggs, well beaten; 8 oz. crushed pineapple; 2 bananas, chopped; 1 small pkg. pecans; 1 lb. confectioners sugar; 8 oz. cream cheese; 3/4 c. margarine; 1 tsp. vanilla

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. Wesson oil
2 eggs, well beaten
8 oz. crushed pineapple
2 bananas, chopped
1 small pkg. pecans
1 lb. confectioners sugar
8 oz. cream cheese
3/4 c. margarine
1 tsp. vanilla

1
Do not use mixer.
2
Combine flour, sugar, soda, salt and cinnamon.
3
Mix well.
4
Add Wesson oil and eggs.
5
Mix well.
6
Add pineapple and juice from pineapple, bananas and pecans.
7
Mix well and pour into 3 cake pans that are sprayed well with Pam.
8
Bake at 350u00b0 for 30 to 35 minutes.
9
Cool completely before icing.

2803

kcal

Calories

127

Fat

395

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 c. sugar, 1 tsp. soda, 1 tsp. salt, and more.

Yes, Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake

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