I am not sure how old this cake recipe is or where it came from originally. For some reason when I think of this cake, I think of Watkins vanilla extract. My mom used it all of the time. What I am sure of is that it is wonderful.

Hummingbird Cake is a Work & Family favorite. The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.

Look carefully, you won't find one hummingbird in the ingredients.

Bake and enjoy!

Ingredients for Cake

3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas

Ingredients for Frosting

1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract


Directions for Cake

1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.
2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.
4. Spread frosting between layers, on top, and sides of cake.
5. Sprinkle with chopped pecans.

Directions for Frosting

1. Combine cream cheese and butter, beating until smooth.
2. Add powdered sugar and remaining vanilla extract and beat until the frosting light, fluffy and easy to spread.

This cake can be cut and eaten right away, but it is best to refrigerate an wait at least 24 hours before serving; the flavors will blend and intensify upon standing.

Makes 12 servings.

Hone your skills for work and family and you hone them for living life to the fullest