Hummingbird Cake
Author: Ashley
Recipe type: Dessert
Cuisine: Southern
Serves: 10
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups canola oil
- 3 large eggs, room temperature, beaten
- 1 (8 oz) can crushed pineapple, drained (a little of the juice is fine)
- 2 cups mashed ripe bananas (approx. 3-4 large bananas)
- 2 teaspoons vanilla extract
- 1¾ cups chopped pecans
- 2 (8 oz) packages cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 6-8 cups powdered sugar, sifted
- 1-2 teaspoons vanilla extract
- Preheat oven to 300 degrees F
- On a baking sheet, spread chopped pecans out evenly
- Toast for 8-9 minutes
- Remove from oven and set aside
- Increase oven heat to 350 degrees F
- Grease and flour three 9 inch round cake pans
- In a large mixing bowl, whisk together flour, salt, baking soda and cinnamon
- In a medium bowl, blend together the sugar and oil until smooth
- Whisk beaten eggs into sugar mixture until well combined
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined
- Fold in chopped pecans
- Gradually add flour mixture until mixture is smooth and well combined
- Divide batter evenly amongst into cake pans
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- Cool on wire racks before frosting
- Remove from pans and frost with cream cheese frosting
- Store leftovers in refrigerator
- Frosting
- In a large mixing bowl, beat cream cheese until smooth
- Add in butter; beat butter smooth
- Gradually add in powdered sugar, mixing in between each additional until desired consistency is achieved and mixture is smooth
- Beat in vanilla
- Frost cake, putting a nice thick layer of frosting in between each cake layer.
- Store leftovers, covered, in refrigerator for up to 3-4 days.
Recipe by Wishes and Dishes at https://wishesndishes.com/hummingbird-cake/
3.5.3251