Granny Ann's Cake Section

Hummingbird Cake

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon 
3 large eggs, beaten 
1 cup vegetable oil 
2 bananas, diced 
1 (8 oz.) can crushed pineapple, undrained
1cup chopped pecans
1 1/2 teaspoons vanilla extract 

Cream Cheese Frosting, below 
1/2 cup pecans, chopped                                                         

In a large bowl combine the first 6 ingredients together. Add beaten eggs, oil, bananas, pineapple (with juice), pecans and vanilla. Mix by hand 2 to 3 minutes. The batter will not be smooth.  (Do not beat)
Pour batter into a bundt pan sprayed with a non-stick cooking spray.                                    
Bake at 350F degrees for 35 - 40 minutes or until a toothpick inserted in center of cake comes out clean.

Cool on wire racks 10 - 20  minutes; remove from pan and let cool completely before frosting with the cream cheese frosting.

 Cream Cheese Frosting

8 oz pkg cream cheese, softened
1 Tablespoon butter (can use unsalted butter)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract 
1 1/4 cups confectioner's sugar

Beat soften cream cheese with an electric mixer, ADD butter and beat until a creamy mixture. Stir in lemon juice and vanilla. Fold in confectioner's sugar. Mix on low speed to make a soft frosting. Spread fristubg over cooled cake. Sprinkle 1/2 cup chopped pecans over cake. Allow to set.  Need to store in refrigerator. Enjoy!! 

Have a great day!

Granny Ann 

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