HUMMINGBIRD CAKE II

Hummingbird Cake II image

This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one.

Provided by Carole Zee

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 15

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Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups diced bananas
1 (8 ounce) package cream cheese, softened
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.

Nutrition Facts : Calories 892.6 calories, Carbohydrate 107.9 g, Cholesterol 87.4 mg, Fat 49.7 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 13.6 g, Sodium 427.7 mg, Sugar 78.8 g