Hummingbird Cake

By á-35437

Nobody really knows where this cake
got its name, but what does it matter?
It’s utterly delicious, from the fruitintense
cake to the pecan-studded cream cheese frosting.
And because it’s baked in a sheet pan, it’s
easily transported to parties and potlucks.

Ingredients

• CAKE
• 3 cups sifted all-purpose flour
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups mashed ripe bananas
• 3/4 cup canola oil
• 3 eggs, beaten
• 1 (8-oz.) can crushed pineapple in 100% juice,
• undrained
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans
• FROSTING
• 1/2 cup cream cheese (4 oz.), softened
• 3 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup finely chopped pecans

Preparation

Step 1

1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Sprinkle with flour,
tapping out excess.
2. Whisk flour, sugar, cinnamon, baking soda and salt in large bowl. Whisk bananas, oil, eggs,
pineapple and 1 1/2 teaspoons vanilla in separate large bowl until blended. Whisk in flour
mixture until combined; stir in 1 cup pecans (batter will be thick). Spread in pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out with some moist
crumbs attached, top is deep golden brown and cake just begins to pull away from sides of pan.
Cool completely in pan on wire rack.
4. Beat cream cheese and butter in large bowl at medium speed 2 to 3 minutes or until smooth
and creamy. At low speed, beat in powdered sugar and 1/2 teaspoon vanilla until well-blended.
Stir in 1/3 cup pecans. Spread frosting over cake. (Cake can be made 1 day ahead.) Store in
refrigerator. Serve at room temperature.