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Hummingbird Cakes with Cream Cheese Frosting

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Hummingbird cake is a banana-pineapple spice cake that first appeared in Southern Living magazine in 1978. My version of this classic Southern cake can be made as a large cake or as miniature individual cakes, perfect for making each dinner party guest feel special."

List of Ingredients

â—¦ 3 cups all-purpose flour
â—¦ 2 cups sugar
â—¦ 1 teaspoon baking soda
â—¦ 2 teaspoons ground cinnamon
â—¦ ½ teaspoon salt
â—¦ 3 eggs, lightly beaten
â—¦ 1 cup vegetable oil
â—¦ 1 ½ cups mashed ripe bananas
â—¦ 1 (8-ounce) can crushed pineapple with juice
â—¦ 1 ½ cups chopped pecans, divided
â—¦ 2 teaspoons vanilla extract

Cream Cheese Frosting:
â—¦ 8 ounces cream cheese
â—¦ ½ cup unsalted butter
â—¦ 3 ½ cups powdered sugar
â—¦ 1 teaspoon vanilla extract


Recipe

Preheat oven to 350 degrees F. Prepare three 8-inch round baking pans or twelve 4-inch round baking pans with nonstick cooking spray or line with parchment paper.

In a large mixing bowl, stir together flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil and stir just until combined, being sure not to overbeat the batter. Stir in bananas, pineapple, 1 cup pecans, and vanilla. Evenly divide batter between cake pans.

If using 8-inch baking pans, bake for 30 to 35 minutes or until a toothpick inserted comes out clean. For 4-inch baking pans, bake for 24 to 26 minutes or until toothpick inserted comes out clean. Allow to cool for 10 minutes before turning out onto wire racks to cool completely.

Cream Cheese Frosting:
Beat together cream cheese and butter until light and fluffy using a stand mixer. Add powdered sugar, one cup at a time, scraping down sides between each addition. Add vanilla and beat for 2 to 3 minutes. Frost cooled cakes and top with remaining pecans from cake ingredients.

Makes one 8-inch three-layer cake
(or six 4-inch two-layer cakes)