Hummingbird Cake
If you love carrot cake, I know you are going to love this Hummingbird Cake recipe. This cake recipe with cream cheese frosting is easy to make.
Servings: 10 - 12
Calories: 990kcal
Cost: $20.25, $1.69 per serving.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ 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 ½ cups pecans chopped
For the Frosting:
- 2 8 oz packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
For the Cake:
- Preheat the oven to 300°F. Spread 1 1/2 cups chopped pecans onto a baking sheet and toast for 8 to 10 minutes, stirring once halfway through. Remove from the oven and let cool.
- Increase the oven temperature to 350°F. Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- In a separate large bowl, whisk together 2 cups granulated sugar and 1 1/2 cups canola or vegetable oil until well combined.
- Add 3 slightly beaten eggs, the almost completely drained 8-ounce can crushed pineapple, 2 cups mashed ripe bananas, and 2 teaspoons vanilla extract. Mix until smooth.
- Fold in the toasted pecans.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Whisk eggs into sugar mixture until well combined
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined
- Fold in pecans
- Gradually add flour mixture until mixture is smooth and well combined
- Divide batter into cake pans evenly
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- Cool the cakes in the pans for 10 to 15 minutes, then transfer them to wire racks to cool completely before frosting.
For the Frosting:
- In a large mixing bowl, beat 2 packages (8 ounces each) softened cream cheese until smooth.
- Add 1/2 cup softened unsalted butter and beat until light and creamy.
- Gradually mix in 6 to 8 cups sifted powdered sugar until the frosting reaches your desired consistency.
- Beat in 1 to 2 teaspoons vanilla extract until smooth and fluffy.
- Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Repeat with the remaining cake layers.
- Frost the top and sides of the cake with the remaining frosting.
- Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days.
Nutrition
Calories: 990kcal | Carbohydrates: 152g | Protein: 10g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 590mg | Potassium: 289mg | Fiber: 3g | Sugar: 116g | Vitamin A: 992IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg
