Linda’s Hummingbird Cake

 in Favorite Recipes by

Provided by Linda Haley for the November 2012 issue of CorsicanaNOW Magazine.

Note: Hand mix throughout recipe.

Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 cup canola oil
  • 1 1/2 tsp. vanilla
  • 1 8-oz. can crushed pineapple with juice
  • 2 cups ripe bananas, chopped

Cream Cheese Frosting:

  • 1 cup butter, softened
  • 2 8-oz. pkgs. cream cheese, softened
  • 32-oz. powder sugar
  • 2 tsp. vanilla
  • Large bag Baker’s coconut
  • 1 cup pecans, chopped
  • Large maraschino cherries, drained and halved
  1. Preheat oven to 350 F.
  2. Prepare cake by mixing dry ingredients in a large bowl. 
  3. Mix in eggs until moist; add oil.
  4. Stir in vanilla, pineapple and bananas.
  5. Spoon into 3 prepared 9-inch pans; bake for 25-30 minutes.
  6. Prepare frosting by creaming butter and cream cheese until smooth.
  7. Add sugar; beat until fluffy. Stir in vanilla.
  8. Frost cooled cakes; top with coconut, pecans and maraschino cherries.