Hummingbird Cake: A Tropical Twist on Classic Comfort
Discover how to make a moist and flavorful Hummingbird Cake! This recipe features a spice-infused cake with pineapple, bananas, and pecans, topped with a creamy cream cheese frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 1/2 tsp. vanilla extract
- 2 8-oz. cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 cup chopped pecans
- Nonstick baking spray with flour For the Frosting
- 3/4 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- Pinch of salt For Decorating
- 1 cup toasted pecan halves
Instructions
1. Preheat Oven:
- Preheat the oven to 350°F (175°C).
2. Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder.
3. Combine Wet Ingredients and Fruits:
- Add oil to the dry ingredients, mixing well.
- Add eggs, vanilla, and undrained pineapple, stir until evenly combined.
- Mash Bananas.
- Add the mashed bananas and the chopped pecans to the batter.
- Stir to combine. Be careful not to overmix.
4. Prepare Pans and Bake:
- Spray two 8-inch round baking pans with nonstick baking spray with flour (or butter and flour the pans). This prevents the cakes from sticking.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes.
5. Cool Cakes:
- Cool the cakes in the pans on a wire rack for 10 minutes.
- Invert the cakes onto the wire rack and cool completely, about 1 hour.
6. Make the Frosting:
- While the cakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and softened cream cheese on medium speed until smooth and creamy, 2 to 3 minutes.
- Gradually add the powdered sugar, mixing at low speed just until combined. Scrape down the sides and bottom of the bowl.
- Add the vanilla extract and salt.
- Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.
7. Assemble the Cake:
- Place one of the cooled cake layers on a serving plate.
- Top with about 1 cup of the frosting, spreading it evenly to the edge.
- Top with the second cake layer.
- Spread the remaining frosting on the top and sides of the cake.
8. Decorate (Optional):
- Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.
Find it online: https://www.eatswithsoul.com/hummingbird-cake/