Hummingbird Cake Recipe

I am sure this is a very old Watkins recipe, but, I could be wrong. I am not really sure where it comes from because I have had it for such a long time. I published it earlier on my Work & Family site at BellaOnline.

The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.

Look carefully, you won't find one hummingbird in the ingredients. ;-)

Bake and enjoy!

Ingredients for Cake

3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas

Ingredients for Frosting

1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract

Directions for Cake

Pre-heat oven to 350 degrees.

1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.

2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.

3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.

4. Spread frosting between layers, on top, and sides of cake.

5. Sprinkle with chopped pecans.

Directions for Frosting

1. Combine cream cheese and butter, beating until smooth.

2. Add powdered sugar and extract; beat until light and fluffy. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

Makes 12 servings.