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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8-oz. can crushed pineapple
1/2 cup ripe banana, mashed
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 (18 1/2-oz.) pkg. banana cake mix
1 (16-oz.) can vanilla frosting
toasted pecans, chopped
Directions:
Directions:
Beat together first 5 ingredients and rum, if desired, in a large mixing bowl at low speed with an electric mixer until blended. Add cake mix, beat at medium speed 2 minutes. Pour batter into a greased and floured Bundt pan.

Bake at 350° for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove cake from pan and cool completely on wire rack.

Microwave frosting on high 15 to 20 seconds or until pourable. Let stand one minute before drizzling over cake. Sprinkle pecans over frosting.
Personal Notes:
Personal Notes:
This is a great cake to do in a Dutch Oven. It's good to line the DO with foil. Not only does it keep the DO clean but it gives you something to lift the cake out.

 

 

 

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