Hummingbird Cake

Hummingbird Cake

Ingredients

Cakes:

2 Cups ripe bananas, mashed
2 Cups sugar
1 Cup vegetable oil
1 8-ounce can crushed pineapple, undrained
3 Large eggs, beaten
1 Cup pecans, chopped
3 Cups flour
1 Teaspoon baking soda
1 Teaspoon salt
1½ Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
2 Teaspoons vanilla extract

Frosting/Garnish:

2 8-ounce boxes cream cheese, softened
2 Cups chopped pecans
1 Cup putter, softened
4 Cups (32 Ounces) powdered sugar
2 Teaspoons vanilla extract

 

Instructions: Cake

  1. Preheat oven to 350 degrees. Line the bottom of 3-9 inch round cake pans with parchment paper. Grease and flour pans.
  2. In a large mixing bowl, whisk together the top 6 ingredients. Add mixed dry ingredients then pour batter into prepared pans.
  3. Bake in preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely, about 1 hour.

 

Instructions: Frosting

  1. In a medium mixing bowl , using an electric mixer, beat together cream cheese and butter until smooth.
  2. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.

 

Instructions: Assembly

  1. Place the first layer of cake on a serving plate. Evenly spread one forth of the frosting over top. Repeat with remaining layers. Spread the remaining frosting over the sides of the cake.
  2. Press 2 cups chopped Pecans onto the sides of the cake. Refrigerate overnight.

 

Recipe courtesy of

Cindy Stewart

Cindy Stewart

REALTOR®

Top of page

REALTOR

Windermere Chambers Bay
2700 Bridgeport Way W Suite F  |  University Place, WA 98466  |  (253) 565-1121

Equal Housing