HOMEMADE HUMMINGBIRD CAKE

Tender, moist cake recipe with crushed pineapple, pecans, and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!

YOU’LL NEED:

Cake:

3 C. all-purpose flour
2 Tsp. baking soda
1 Tsp. salt
1/2 Tsp. cinnamon
2 C. of sugar
3 Eggs
1 C. of vegetable oil
2 Tsp. vanilla extract
1 20-Oz. can crushed pineapple, with juice
1 1/2 C. finely chopped pecans or walnuts, divided
1 C. flaked coconut (optional)

Cream Cheese Frosting:

1 8-Oz. package cream cheese, at room temperature
1/2 C. (1 stick) butter, at room temperature
1 Tsp. vanilla extract
2 C. powdered sugar, sifted

HOW TO MAKE:

Cake:

1-Sift together flour, baking soda, salt and cinnamon; set aside.
2-Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy.
3-Slowly mix in flour mixture until just combined.
4-Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
5-Spray a 3-quart 13×9 baking pan with cooking spray.
6-Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
7-Cool cake completely in pan then the frost with Cream Cheese frosting.
8-Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting:

9-Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes).
10-Beat in powdered sugar (add more if necessary to reach desired consistency).


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