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A Yummy Easter :)

April 3, 2010

This Easter I made one of my favorite cakes, Hummingbird Cake!

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The Final Product! YAY!

  • FOR THE CAKE
  • Nonstick vegetable spray
  • All-purpose flour, for pans
  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup finely chopped pecans
  • 2 very ripe large bananas, mashed
  • 1 (8-ounce) crushed pineapple, with juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, beaten
  • FOR THE FROSTING
  • 2 pound bag confectioners’ sugar,
  • 1 (8-ounces) cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract,
  • 1 tablespoon milk, or more if needed
  • 1/2 cup finely chopped pecans

STEP ONE:

Grease and flour three 9 inch rounds. (I also cut wax paper into nine inch circles and line the pans as well.) Combine ingredients in the following order: flour, sugar, pecans, oil, beaten eggs, bananas, crushed pineapple, vanilla, and cinnamon. Its not necessary to use a hand mixer or stand mixer because you don’t want to over mix the ingredients.

Divide the mixture evenly in the pans and bake at 325 for 25-30 minutes, until golden brown.

Meanwhile, using a mixer, mix butter and cream cheese then add in the powdered sugar slowly. Mix in vanilla and add milk as needed.

Once the cake has cooled, ice and enjoy!

Thanks Paula Deen :)

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