Hummingbird Cake

This fruit-filled spice cake is topped with cream cheese frosting then decorated with chopped pecans.


Hummingbird Cake

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Servings: 12 to 16
Prep Time: 50 mins
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Ingredients
  • 1 1/2  cups 
    sugar
  • 1 1/2  cups 
    all-purpose flour
  • 1   teaspoon 
    baking soda
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground cinnamon
  • 1  8  ounce can 
    crushed pineapple (juice pack), drained
  • 1/2  cup 
    cooking oil
  • 4   
    eggs, lightly beaten
  • 1   teaspoon 
    vanilla
  • 1   cup 
    chopped bananas
  • 1   cup 
    chunky-style applesauce
  • 2/3  cup 
    toasted, chopped walnuts
  •  
    Cream Cheese Frosting (see recipe below)
  • 1 1/2  cups 
    toasted, chopped pecans
  • 2   tablespoons 
    toasted, finely chopped pecans (optional)
Cream Cheese Frosting
  • 1  8  ounce package 
    cream cheese, softened
  • 1/2  cup 
    butter, softened
  • 1   teaspoon 
    vanilla
  • 5   cups 
    powdered sugar, sifted

Directions
1.
Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.
2.
In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Add drained pineapple, oil, eggs, and vanilla. Beat with an electric mixer until combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce, and walnuts. Divide batter between prepared pans.
3.
Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.
4.
Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting
1.
In a large mixing bowl, cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.

Nutrition information
Per Serving: cal. (kcal) 736, Fat, total (g) 40, chol. (mg) 114, sat. fat (g) 12, carb. (g) 92, fiber (g) 3, pro. (g) 8, vit. A (IU) 680, vit. C (mg) 4, sodium (mg) 315, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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