Hummingbird Cake IV

4.7
(41)

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

10
10
10
10
Servings:
12
Yield:
1 to 9 - layer inch round cake

Ingredients

  • 3 cups all-purpose flour

  • 2 cups white sugar

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 1 ¼ cups vegetable oil

  • 3 eggs

  • 1 (8 ounce) can crushed pineapple with juice

  • 1 ½ teaspoons vanilla extract

  • ¾ cup chopped pecans

  • ¼ cup chopped black walnuts

  • cup mashed bananas

Directions

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

  2. Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.

  3. Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

Nutrition Facts (per serving)

551 Calories
31g Fat
65g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 551
% Daily Value *
Total Fat 31g 40%
Saturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 317mg 14%
Total Carbohydrate 65g 23%
Dietary Fiber 2g 8%
Total Sugars 38g
Protein 6g
Vitamin C 3mg 15%
Calcium 23mg 2%
Iron 2mg 11%
Potassium 162mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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