QueenBeeGrannyJean
02-20-2007, 03:44 PM
Chop up 50 hummingbirds...just joking..this is a great recipe.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1/2 cup coconut (optional)
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees . Grease and flour a 12 cup Bundt pan.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth.
Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes.
Cool, and ice with cream cheese icing.
ICING
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped pecans
1/2 cup coconut (optional)
In a medium bowl, combine cream cheese, 1/2 cup butter,
1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy.
Mix in a small amount of cream (half and half or whipping cream are best, but milk will work)
to attain the desired consistency. Icing needs to be fairly thick to stay on the bunt cake. Stir in
chopped nuts and coconut (optional). Spread on top and sides of cooled cake.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1/2 cup coconut (optional)
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees . Grease and flour a 12 cup Bundt pan.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth.
Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes.
Cool, and ice with cream cheese icing.
ICING
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped pecans
1/2 cup coconut (optional)
In a medium bowl, combine cream cheese, 1/2 cup butter,
1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy.
Mix in a small amount of cream (half and half or whipping cream are best, but milk will work)
to attain the desired consistency. Icing needs to be fairly thick to stay on the bunt cake. Stir in
chopped nuts and coconut (optional). Spread on top and sides of cooled cake.