Southern Living's Hummingbird Cake
Southern Living's Hummingbird Cake - This spectacular cake is made with 3 layers or banana and pineapple cake and then topped off with cream cheese frosting
Ingredients
For Cake
- 3 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups sugar
- 1 cup pecans toasted and chopped
- 1/8 teaspoon nutmeg
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups ripe bananas mashed (about 3-4 bananas)
- 8 oz can pineapple juice
- 1 teaspoon salt
- 1 teaspoons baking soda
For Cream Cheese Frosting
- 32 oz packages cream cheese softened (4 packs)
- 16 oz unsalted butter softened (4 sticks)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar sifted
Instructions
For Cake
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Preheat oven to 350 Fahrenheit
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Coat 3 (9-inch) round cake pans with cooking spray
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Whisk together flour and next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir just until dry ingredients are moistened. Fold in bananas, pineapple, and pecans. Pour batter in pans
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Bake at 350° for 28 to 30 minutes. Cool in pans for 10 minutes and invert on a wire rack to cool completely
For Frosting
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Place the cream cheese, butter, and vanilla in a mixer and mix on medium speed until smooth and creamy.
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Slowly and in batches add the sugar until incorporated
Assembly
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Place 1 cake layer on a cake stand or serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake
Recipe Notes
Recipe courtesy of Southern Living Magazine