Hummingbird Cake With Cream Cheese Frosting Recipe
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1 can crushed pineapple, well-drained
- 1 cup chopped pecans
- 2 cups chopped banana, ripe but still firm
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, room temperature
- 2 pounds confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 1 cup chopped pecans, toasted if desired
Instructions
- 1
Gather the ingredients.
- 2
Preheat oven to 350 F. Generously grease and flour three 9-inch round cake pans.
- 3
Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.
- 4
Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
- 5
Stir in vanilla, drained pineapple, and 1 cup pecans.
- 6
Stir in the chopped bananas.
- 7
Spoon the batter into the prepared cake pans.
- 8
Bake the layers in the preheated oven for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
25 min - 9
Cool in pan for 10 minutes, then turn them onto cooling racks. Cool completely before frosting.
10 min - 10
Gather the ingredients.
- 11
To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer; beat until smooth and creamy.
- 12
Add the confectioners' sugar and beat on low speed until combined.
- 13
Increase the speed to medium-high and continue beating until the frosting is light and fluffy.
- 14
Stir in vanilla.
- 15
Frost the tops of all 3 layers of the cake and then stack them.
- 16
Frost the sides of the cake.
- 17
Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.
- 18
Slice, serve, and enjoy.
Make the Cake
Make the Frosting and Assemble
Nutrition
Per serving (based on 16 servings)
