CAKE - Hummingbird Cake

By Aemelia

Ingredients

• CAKE:
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 teaspoon cinnamon
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 8 oz. can of crushed pineapple, liquid included
• 2 cups chopped ripe bananas
• 2 cups pecans, chopped and toasted
• FROSTING:
• 16 oz cream cheese
• 1 cup butter
• 2 teaspoons vanilla
• 32 oz. confectioner's sugar

Details

Adapted from bakerella.com

Preparation

Step 1

o make the cake: Preheat oven to 350 degrees and grease and flour 3 9-inch cake pans.
Prepare toasted pecans. Chop pecans in small pieces and place on a parchment covered baking sheet. Bake for 5 minutes and keeping your eye on them so they don't burn. Set aside and let cool.
Whisk together flour, soda, salt, sugar and cinnamon in a large bowl.
Add lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined.
Add crushed pineapple and cut up bananas and stir until combined. Finally stir in 1 cup of chopped toasted pecans. Reserve the rest to sprinkle on top of the cake if desired.
Spread batter evenly among cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove and let cool.
For the frosting: In a mixer, beat butter and cream cheese until smooth and creamy. Add vanilla and beat until incorporated. With the mixer on low, slowly add confectioner's sugar a little at a time until incorporated. Scrape down the sides of the mixer bowl often.
To assemble: Gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Store in fridge.