Aunt Fran’s Hummingbird Cake if full of banana bites and crushed pineapple with a hint of cinnamon.
My Aunt Fran came to visit usually once a summer while I was growing up and sometimes she would bring this delicious hummingbird cake. This cake is so easy to make and only uses one bowl, no mixer either. It all comes together in a matter of minutes. Aunt Fran made it as a layer cake but I wanted to do it as a bundt cake, either works well. The baking times will be different. The layer cakes take 23 – 28 minutes and the bundt cake took just over 35 minutes. I had some leftover cream cheese frosting so I used that and just glazed the cake instead of making her cream cheese frosting.
- 3 cups Flour
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 cup chopped Bananas (2 or 3)
- 1 cup Walnuts
- 1 1/2 cup Vegetable Oil
- 3 Eggs
- One 8 oz. can Crushed Pineapple – not drained
- Sift flour, sugar, baking soda, salt and cinnamon together. Add remaining ingredients and stir until mixed. Do not use a mixer.
- Divide batter among 3 generously greased and floured 9-inch round cake pans. Bake at 350°F. for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
Cream Cheese Frosting
1/2 cup Butter – softened
8 oz. Cream Cheese – softened
1 lb. Powdered Sugar (about 4 cups)
1 teaspoon Vanilla
1/2 cup walnuts – chopped
Cream butter and cream cheese.
Gradually add powdered sugar; beat until fluffy, about 5 minutes.