Recipe For Cooking Hummingbird Cake

Toaster Oven Cakes :: Trifles and Tortes

Hummingbird Cake

3 C. flour
\n2 C. sugar
\n1 tea. baking soda
\n1 tea. salt
\n1 tea. Watkins Cinnamon
\n3 eggs, beaten
\n1 C. canola oil
\n1 1/2 tea. Watkins Vanilla Extract or flavoring
\n1 tea. Watkins Butter Flavor
\n1 (8 oz.) can crushed pineapple, undrained
\n1 C. chopped pecans
\n2 C. chopped bananas
\nCream Cheese Frosting (recipe follows)
\n1/2 C. chopping pecans

In lrg. mixing bowl, combine flour and next 4 ingredients; mix well. Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three 9-in. round, prepared and floured cake pans. Bake at 350 degrees F for 25 to 30 min. or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 20 min. and remove from pans. Cool completely.

Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. As flavors blend and intensify upon standing, refrigerate at least 24 hr. before serving.

Cream Cheese Frosting
\n1 (8 oz.) pkg. cream cheese, softened
\n1/2 C. butter, softened
\n3 1/2 C. powdered sugar
\n1 tea. Watkins Vanilla Nut Extract or flavoring

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla nut extract or flavoring; beat until light and fluffy.

Makes approximately 12 servings.