Hummingbird Cake

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A moist and flavorful dessert cake with banana, pineapple, and pecans.

Recipe from Maureen Baugstat.

Cook time

70 min

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 tsp. baking soda

1 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. ground cloves

3/4 cup butter or margarine

3 eggs

2 cups mashed ripe banana

1 (8 oz.) can crushed pineapple

2 tsp. vanilla

1 cup finely chopped pecans

In bowl, stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves.

In bowl, beat butter on medium for 30 seconds. Add eggs, banana, undrained pineapple, and vanilla. Beat till combined.

Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans.

Spread batter in a greased and floured bundt pan.

Bake at 325 F for 70 to 75 minutes or till toothpick, inserted at center, comes out clean.

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