Hummingbird Cake3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla
1 8 oz can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream cheese frosting
1 8oz pkg cream cheese
1/2 cup butter or margarine
1 16 oz pkg powdered sugar, sifted (ha i never sift powdered sugar)
1 tsp vanilla
1/2 cup chopped pecans if desired
Combine first 5 ingredients in a large mixing bowl, add eggs and oil, stirring until all dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Spoon batter into 3 greased and floured cake pans (I spray the pans with the flour mixture that you buy in a can) Use 9 inch cake pans. Bake at 350 degrees for 25 to 35 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top.
Cream Cheese Frosting
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
Easy Sour Cream Coconut Cake
1 Duncan Hines Yellow Moist Deluxe Butter Recipe cake mix, bake as directed on box.
Icing: 2 pkgs fresh frozen coconut
16 oz carton sour cream
2 cups sugar
Mix all ingredients together, refrigerate over night. Spread on cooled cake layers ---You can split the lays to make 4 layers (the easiest way to do this is to use dental floss half way between top and bottom of layer and pull tight). Store in refrigerator for two days to make the cake moist.