Simple Way to Hummingbird Bakery Chocolate Rainbow Cake

Hummingbird Cake

It gets welcome texture and flavor from pecans, pineapple, bananas, and more.

Recipe Summary Hummingbird Cake

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Ingredients | Hummingbird Bakery Chocolate Rainbow Cake

3 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 ½ cups canola oil

3 eggs

1 (8 ounce) can crushed pineapple, drained

2 cups mashed bananas

1 cup chopped black walnuts

1 (8 ounce) package cream cheese, softened

¼ pound butter, softened

1 pound confectioners' sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Sift together the flour, sugar, baking soda and salt. Set aside.

In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.

Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.

Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Info | Hummingbird Bakery Chocolate Rainbow Cake

prep: 20 mins cook: 1 hr additional: 1 hr total: 2 hrs 20 mins Servings: 15 Yield: 2 - 9 inch cake pans

TAG : Hummingbird Cake

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