Hummingbird Cake

Super easy, versatile, one-bowl recipe! This recipe will make two 8 or 9 inch rounds or 36 cupcakes/muffins or, 1 - 13x9 inch sheet cake plus 6 cupcakes/muffins or 3 medium sized loaves.
 

Ingredients

• 3 cups flour

• 2 cups sugar

• 1 tsp. salt

• 1 tsp. baking soda

• 1 Tbsp. cinnamon

• 3 eggs beaten

• 1- 1/2 cups vegetable oil

• 2 tsp. vanilla

• 1-8 oz. can crushed pineapple

• 3 cups (4-5 bananas) very ripe (not rotten) bananas, rough mashed, not must, should have some chunks

• 1-1/2 cops chopped pecans (optional)

• 1 cup raisins (optional)

 

Directions

• Preheat oven to 350 degrees

• Grease and flour pan(s)

 

• Combine dry ingredients in a large bowl, stir to combine. Do NOT use a mixer!

• Add vanilla, pineapple, bananas, pecans and raisins

 

• Pour into pan(s)

• ***Sprinkle with Cinnamon Crumble Topping (optional)

• Bake until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, remove and cool completely.

 

Recipe will make:

2 - 8" round cakes and 12 cupcakes/muffins. Bake 30-40 minutes.

36 cupcakes/muffins. Bake 17 minutes

1 - 13x9 inch sheet cake and 6 muffins. Bake 45-50 minutes,

3 - med. loaves. Bake 45-50 minutes.

 

 

 

Cinnamon Crumble Topping

3 Tbsp. Brown Sugar

2 Tbsp Sugar

1 Tbsp Cinnamon

Mix together but leave some lumps. Sprinkle on top of cake batter just before baking.

 

If you don't use the crumble topping frost with cream cheese icing and keep refrigerated or just serve plain.