Hummingbird Cake with Pineapple (Print Version)
# Ingredients:
→ Cake
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon salt
04 -
1 teaspoon cinnamon
05 -
1 cup unsalted butter, softened (2 sticks)
06 -
1 cup white sugar
07 -
1 cup brown sugar
08 -
1 tablespoon vanilla extract
09 -
4 large eggs
10 -
2 cups mashed ripe banana (approximately 4 medium bananas)
11 -
8 ounces crushed pineapple with juice
12 -
1/3 cup milk
13 -
2 cups pecans, chopped and roasted
14 -
Nonstick baking spray
→ Frosting
15 -
1 cup unsalted butter, softened (2 sticks)
16 -
16 ounces cream cheese, softened
17 -
2 cups powdered sugar
18 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Place unpeeled bananas on a baking sheet and roast in the oven for 10 minutes. Let them cool, then peel and mash. Set aside.
03 -
In a large bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
04 -
In the bowl of a mixer, cream the softened butter with the white and brown sugar until light and fluffy. Mix in the vanilla extract.
05 -
Mix in the eggs one at a time, followed by the mashed bananas and crushed pineapple with juice. Stir in the milk.
06 -
Gradually mix in the dry ingredient mixture until just combined.
07 -
Fold in 1 cup of chopped roasted pecans.
08 -
Divide the batter evenly among three prepared cake pans. Spray with nonstick baking spray and optionally line the bottom with parchment paper.
09 -
Bake the cakes for 35 minutes. Test doneness with a toothpick; it should come out clean. Let the cakes cool completely.
10 -
Once cooled, level the tops of the cakes using a serrated knife to ensure even stacking.
11 -
In the bowl of a mixer, cream together the softened butter and cream cheese. Gradually mix in the powdered sugar. Add vanilla extract and mix until smooth.
12 -
Stack the cakes with a layer of frosting between each. Frost the top and sides of the assembled cake. Garnish with the remaining 1 cup of chopped pecans.