Hummingbird Cake

Easy · 17 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 3 cups/360g/12.75oz. all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups/400g granulated sugar
• 1 1/2 cups cooking oil - canola or vegetable
• 3 eggs room temperature, slightly beaten
• 1 8 oz can crushed pineapple, almost completely drained
• 2 cups mashed ripe bananas - about 3-4 large
• 2 teaspoons vanilla extract
• 1 1/2 cups pecans chopped
• 2 8 oz packages cream cheese, softened
• 1/2 cup 1 stick unsalted butter, softened
• 6 cups/690g to 8cups/1000g powdered sugar sifted
• 1 to 2 teaspoons vanilla extract

Instructions

Cake:

1. Preheat oven to 300 degrees F
2. On a baking sheet, spread pecans in an even layer
3. Toast for 8-10 minutes
4. Remove from oven and set aside
5. Increase oven heat to 350 degrees F
6. Grease and flour 3 - 9 inch cake pans
7. In a large bowl, whisk together flour, salt, baking soda and cinnamon
8. In a medium bowl, blend together the sugar and oil until smooth
9. Slightly beat eggs in a small bowl
10. Whisk eggs into sugar mixture until well combined
11. Add mashed bananas, pineapple and vanilla to egg mixture until well combined
12. Fold in pecans
13. Gradually add flour mixture until mixture is smooth and well combined
14. Divide batter into cake pans evenly
15. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
16. Cool completely on wire racks
17. Remove from pans and frost with cream cheese frosting
18. Serve
19. Store leftovers in refrigerator

Frosting:

20. In a large mixing bowl add cream cheese, and beat until smooth
21. Add in butter, an beat butter until smooth
22. Gradually add powdered sugar, mixing in between each addition
23. Beat until smooth
24. Beat in vanilla until smooth
25. Frost cake, putting a nice thick layer of frosting in between each cake layer.
26. Store leftovers in refrigerator for up to 3-4 days in a covered container

Tags: pepperplate-import

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