Hummingbird Cake

Hummingbird Cake

This Hummingbird Cake is a Southern gem that boasts three incredibly moist layers flavored with canned pineapple and bananas.

Active Time: 30 mins  |  Total Time: 2 hrs 15 mins  |  Servings: 12

INGREDIENTS

Cake Layers:

3 cups all-purpose flour, plus more for pans

2 cups granulated sugar

1 tsp. table salt

1 tsp. baking soda

1 tsp. ground cinnamon

3 large eggs, lightly beaten

1 1/2 cups vegetable oil

1 1/2 tsp. vanilla extract

1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)

2 cups chopped bananas (about 4 medium bananas)

1 cup chopped pecans, toasted

Vegetable shortening

Cream Cheese Frosting:

2 (8-oz.) packages cream cheese, softened

1 cup unsalted butter, softened

2 (16-oz.) packages powdered sugar

2 tsp. vanilla extract

Additional Ingredient:

1 cup pecan halves, toasted

DIRECTIONS

Make cake batter:

Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

Add batter to cake pans:

Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake cake layers:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Prepare the Cream Cheese Frosting:

Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Assemble Cake:

Place first cake layer on a serving platter; spread top with 1 cup of the frosting.

Top with second layer and spread with 1 cup frosting. Top with third layer and spread remaining frosting over top and sides of cake.

Arrange pecan halves on top of cake in a circular pattern.