Hummingbird Breakfast Cake

The Hummingbird Breakfast Cake is a Hummingbird Cake, Carrot Cake, & Banana Bread all in one Moist and Delicious Cake! A wonderful choice for those special Brunches with Family and Friends.
Hummingbird Breakfast Cake Ingredients
3 1/2 Cups AP Flour
2 1/2 Cup Sugar
1 1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Salt
3 Large Eggs, room temperature
1 8 ounce can Crushed Pineapple
3 Very Ripe Bananas, mashed
1 1/2 Cups grated Carrots (about 3 medium)
1 Cup Vegetable Oil
1 TBSP Vanilla
1 1/2 Cups chopped Walnuts
1 Cup Light Brown Sugar
Powdered Sugar for Dusting
Preheat oven to 350F
Put Flour, sugar, baking soda, cinnamon and salt into a large mixing bowl and stir to combine. Make a well in center of dry ingredients. Put lightly beaten eggs in the center of well.
Mix in one with eggs at a time: Pineapple and next 5 ingredients.
Stir in the dry ingredients until you have a uniform batter.
Combine crushed walnuts and brown sugar in a bowl.
Grease the sides and bottom of Angel Food Cake Pan. (I used 12 cup Tube Pan and I would make in two 9x5 loaves for reduced cooking time.) Also, I would use Shortening and Flour next time, not Oil as suggested for greasing pan.
Pour half batter into pan.
Sprinkle half walnut mixture over batter.
Repeat batter and then walnut mixture.
Bake about 75 minutes or until skewer inserted in center comes out clean.
Cool in the pan for 1 hour.
Carefully remove from pan and Dust with Powdered Sugar.

This is a Ranch Table Recipe.

NOTE: It is much easier to make two 9x5 inch Loaves and the cook time is reduced to 50-65 minutes.
Difficulty Level: ⭐⭐⭐ out of 5
#hummingbirdbread #carrotcakerecipe