Hummingbird Cake
Ingredients:
For the Cake:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 4 bananas)
• 1 cup chopped pecans (plus extra for garnish)
For the Cream Cheese Frosting:
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
Optional Garnish:
• Chopped pecans
• Pineapple chunks
• Banana slices
Instructions:
Preheat the Oven:
• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Make the Cake Batter:
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
• Add the eggs, oil, and vanilla extract to the dry ingredients. Stir just until combined.
• Fold in the crushed pineapple, mashed bananas, and chopped pecans. Be careful not to overmix.
Bake the Cakes:
• Divide the batter evenly among the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
• In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
Assemble the Cake:
• Place one cake layer on a serving plate and spread a generous layer of frosting on top.
• Add the second cake layer and repeat. Place the third layer on top and frost the top and sides of the cake.
Garnish and Serve:
• Garnish with chopped pecans, pineapple chunks, or banana slices if desired.
• Slice and serve at room temperature.