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. baking soda; 1 tsp. salt; 1 tsp. Watkins cinnamon; 3 eggs, beaten; 1 c. vegetable oil; 1 1/2 tsp. Watkins vanilla extract; 1 tsp. Watkins butter flavor; 1 (8 oz.) can crushed pineapple (undrained); 1 c. chopped pecans; 2 c. chopped bananas; Hummingbird Cream Cheese Frosting; 1/2 c. chopped pecans

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. Watkins cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. Watkins vanilla extract
1 tsp. Watkins butter flavor
1 (8 oz.) can crushed pineapple (undrained)
1 c. chopped pecans
2 c. chopped bananas
Hummingbird Cream Cheese Frosting
1/2 c. chopped pecans

1
Combine flour, sugar, baking soda, salt and cinnamon in a large mixing bowl.
2
Add eggs and oil, stirring until dry ingredients are moistened; do not beat.
3
Stir in vanilla extract, butter flavor, pineapple, 1 cup of pecans and bananas.
4
Spoon batter into three 9-inch round greased and floured cake pans. Bake at 350u00b0 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
5
Cool in pans for 10 minutes; remove from pans and cool completely.
6
Spread frosting between layers, on top and sides of cake, then sprinkle the half-cup of chopped pecans on top.
7
Refrigerate.
8
Flavors blend and intensify upon standing for 24 hours after baking.
9
Makes one 3-layer cake.

2516

kcal

Calories

135

Fat

302

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. baking 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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