This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Hummingbird Cake II

By: Carole Zee

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

Rate/Review | Read Reviews (23)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9 inch layer cake

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/2 cups vegetable oil
1 1/2 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
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

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.