hummingbird cake

Makes: 16 servings. Prep: 25 minutes. Bake: at 350 degrees for 28 minutes.

hummingbird cake
Servings: 16 Prep 25 mins Bake 350°F 28 mins to 28 mins

Ingredients

Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten lightly
  • 3/4 cup vegetable oil
  • 1 cup chopped pecans
  • 2 large ripe bananas, mashed
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 1/2 teaspoons vanilla extract
Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 box (16 ounces) confectioners sugar
  • 1 teaspoon vanilla extract

Make It

Cake:

1. Heat oven to 350 degrees . Butter and flour two 9-inch cake pans.

2. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans.

3. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cool on wire rack for 15 minutes. Turn out and cool completely.

Frosting:

4. In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners sugar. Beat in vanilla.

5. Place one cake layer on serving plate. Spread about 1 cup frosting over top. Place second layer on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.