Hummingbird Cake

By JanetLynn198

Ingredients

• Frosting:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup vegetable oil (I use canola instead)
• 3 large eggs
• 1 tbsp vanilla extract
• 1 (6 oz) can crushed pineapple packed in juice
• 1 1/2 cups toasted and chopped pecans, plus extra for garnish if desired
• 2 ripe bananas, peeled and chopped
• 2 sticks unsalted butter, softened
• 4 cups confectioner's sugar
• 16 oz cream cheese cut into pieces and softened
• 1 1/2 tsp vanilla extract
• pinch of salt

Details

Servings 12
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1. Heat oven to 350F. Grease and flour three 9" cake pans. Whisk the flour, sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture. Stir until combined. Using a rubber spatula, fold in the pineapple (with the juioe), pecans, and bananas. Divide the batter evenly between the 3 pans. Bake until a tooth pick inserted in the center comes out clean, 25-30 mins. Cool the cakes in the pans for 10 mins, then turn out onto racks to cool completely, at least 30 mins.

2. To make the Frosting: With an electric mixer, beat the butter and confectioners sugar until fluffy, about 2 mins. Add the cream cheese, one piece at a time, and beat until incorperated. Beat in the vanilla and salt. Refrigerate until ready to use.

3. Spread about 1 1/2 cups of the frosting on one cake layer. Top with the second cake layer and another 1 1/2 cups of frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. You may garnish cake with additional pecans. Cover and refrigerate until ready to serve.