Hummingbird Cake (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour.
02 -
1 teaspoon salt.
03 -
1 teaspoon baking soda.
04 -
1 teaspoon cinnamon.
05 -
2 cups granulated sugar.
06 -
1½ cups cooking oil (canola or vegetable).
07 -
3 eggs, room temperature.
08 -
1 (8 oz) can crushed pineapple, drained.
09 -
2 cups mashed ripe bananas (3-4 large).
10 -
2 teaspoons vanilla extract.
11 -
1½ cups pecans, chopped.
12 -
2 (8 oz) packages cream cheese, softened.
13 -
½ cup unsalted butter, softened.
14 -
6-8 cups powdered sugar, sifted.
15 -
1-2 teaspoons vanilla extract.
# Instructions:
01 -
Toast pecans at 300°F for 8-10 minutes.
02 -
Increase oven to 350°F.
03 -
Grease and flour three 9-inch cake pans.
04 -
Whisk flour, salt, baking soda, and cinnamon.
05 -
Blend sugar and oil until smooth.
06 -
Beat in eggs, then add bananas, pineapple, and vanilla.
07 -
Fold in pecans.
08 -
Add flour mixture gradually until combined.
09 -
Divide into pans.
10 -
Bake 25-30 minutes.
11 -
Cool completely.
12 -
Beat cream cheese until smooth. Add butter and beat until combined. Gradually mix in powdered sugar. Add vanilla and beat until smooth.
13 -
Frost between layers and outside of the cake.
# Notes:
01 -
A Southern classic cake that combines banana, pineapple, and pecans. Similar to carrot cake but with tropical flavors. Must be stored in refrigerator. Lasts 3-4 days.