Here’s another cake recipe that was requested at the 2018 May Plant Swap.
* 3 c. all-purpose flour
* 2 c. sugar
* 1 tsp. cinnamon
* 1 tsp. salt
* 1 tsp. baking soda
* 3 eggs, beaten
* 1 1/4 c. vegetable oil
* 1 1/2 tsp. vanilla extract
* 2 c. mashed bananas
* 1-8 oz. can crushed pineapple, undrained
* 2 c. toasted, chopped pecans, divided
Preheat oven to 350. Grease and flour 3 – 9” cake pans. Combine dry ingredients in a large bowl, add beaten eggs and oil; stir just until dry ingredients are thoroughly moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of chopped pecans, and bananas. Spoon batter equally into prepared cake pans. Bake at 350* for 25-30 minutes or until done (toothpick stuck in middle comes out clean). Cool in pans for 10 minutes. Turn out onto paper towels spread on counter, cool completely before icing. Spread cream cheese Continue reading “Hummingbird Cake”→
Several Master Gardeners requested the recipe for Heavenly Cake, a sheet cake with pineapple, that was provided by Trisha Williams at our May Plant Swap.
1/2 total batter from a yellow cake mix, mixed according to box directions
(remainder can be made into cupcakes or a single layer for later)
1 – 3 oz. instant vanilla pudding
1 – 8 oz. cream cheese
2 cups cold milk-
15 oz. crushed pineapple, drained
1 large cool whip
1/2 cup chopped pecans, toasted
Grease and flour a 9″x 13″ pan. Preheat oven according to cake mix directions. Mix cake as directed on the package, pour approximately 1/2 batter into prepared pan. Decrease baking time as your cake will only be about 1/2 inch thick. Cool completely in pan. Blend pudding and cream cheese and milk (it will have some lumps). Pour over the cake and let set for 5 – 10 minutes. Spread pineapple over the pudding mixture. Spread cool whip over previous layers and sprinkle with nuts. Must be kept refrigerated.