This Hummingbird Cake is a favorite, especially with the residents at Vine Hill Towers. Here is a simple version we have adapted for serving large crowds.
- 10c all-purpose flour
- 6c sugar
- 1T baking soda
- 1T salt
- 1T cinnamon
- 4c canola oil
- 10 eggs
- 3 large cans of crushed pineapple, drained
- 12 ripe bananas
- 2c chopped walnuts
- 3 (8oz) packages of cream cheese, softened
- 3 sticks of butter, softened
- 3lb. confectioners’ sugar
- 1T vanilla extract
Preheat oven to 375 degrees. Grease and flour two full size serving pans. Sift together the flour, sugar, baking soda, salt, and cinnamon. In a large bowl, combine oil, eggs, pineapple, bananas and nuts (mix on medium speed). Add flour mixture and mix together by hand. Divide batter equally between prepared pans and bake for 40-50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Divide frosting evenly and spread over both cakes. Each pan makes 32 servings.