Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups chopped pecans; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon salt; 2 cups mashed banana (4 bananas- ripe/some brown); one 8 ounce can crushed pineapple; 3 large eggs; 2/3 cup vegetable oil; 1 cup packed brown sugar (light or dark); 3/4 cup granulated sugar; 2 teaspoons pure vanilla extract; Cream Cheese Frosting; two 8 ounce blocks cream cheeses, room temperature; 3/4 cup unsalted butter, room temperature; 4-5 cups powdered sugar; 1 Tablespoon milk; 2 teaspoons pure vanilla extract; 1/8 teaspoon salt, or more to taste

Hummingbird Cake

This reminds me of a carrot cake minus the carrots plus bananas and pineapple. Did I mention cream cheese frosting?

Prep time: 15 min | Cook time: 30 min | Total: 45 min

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Ingredients

2 cups chopped pecans

3 cups all-purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

2 cups mashed banana (4 bananas- ripe/some brown)

one 8 ounce can crushed pineapple

3 large eggs

2/3 cup vegetable oil

1 cup packed brown sugar (light or dark)

3/4 cup granulated sugar

2 teaspoons pure vanilla extract

Cream Cheese Frosting

two 8 ounce blocks cream cheeses, room temperature

3/4 cup unsalted butter, room temperature

4-5 cups powdered sugar

1 Tablespoon milk

2 teaspoons pure vanilla extract

1/8 teaspoon salt, or more to taste

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Instructions

1. Preheat oven to 300 degrees. Spread pecans onto a baking sheet lined with a silicon baking sheet or parchment paper. Toast pecans for 8 minutes then remove from the oven and set aside. Turn the oven up to 350 degrees. Grease and lightly flour three 9 inch cake pans.

2. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice and salt.

3. Whisk the rest of the ingredients together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in 1 and 1/2 cups toasted pecans. (save some for garnish)

4. Spread the batter evenly between the 3 cake pans. Bake for 23-26 minutes or until a toothpick comes out clean. Rotate the pans halfway through baking.

5. Allow to cool while still in the pans. Once cooled, remove from the pans and level the tops of each cake using a cake leveler or a serrated knife.

Frosting

1. In a stand mixer or handheld mixer, mix the cream cheese and butter until fluffy, about 2-3 minutes. Add the powdered sugar, one cup at a time and mix completely after each addition.

2. Add the vanilla, milk and salt and mix again. Add more milk to thin out if you desire.

3. Frost the bottom layer of cake with a thick layer of frosting then place the middle cake layer and frost again. Place the top cake layer and do a thin layer of frosting over the entire cake, this is your crumb coat. Then place in the fridge for 15-20 minutes.

4. Once out of the fridge, frost the entire cake with the remaining frosting. Decorate with nuts, bananas or pineapples or whatever your heart desires!

Notes

Find it online: https://lolohomekitchen.com/2017-5-hummingbird-cake/