This recipe is for a one bowl cake with frosting and optional pecan garnish!

Hummingbird Cake

3 c. flour
2 c. sugar
1 tsp. Cinnamon
1 ½ tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. pecans, chopped
1 tsp. salt
1 tsp. baking soda
2 or 3 eggs
1 ½ c. oil
2 c. chopped ripe bananas

Dump all together in large bowl. Mix well by hand. Do not beat. Stir just until moistened. Pour in ungreased 11×18-inch pan. Bake at 350° for 30 to 40 minutes.

Frosting: Beat an 8-ounce package softened cream cheese and ½ cup butter/ Add 1 pound powdered sugar and 1 teaspoon vanilla. Mix all ingredients. Beat well and frost cake. Sprinkle with pecans.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.