American 30 min

Hummingbird Cake

Name: Hummingbird Cake
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 can (8 oz) crushed pineapple with juice; 2 cups mashed ripe bananas (about 4 medium); 1 cup chopped pecans; 16 oz cream cheese, room temperature; ½ cup unsalted butter, room temperature; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1 cup pecan halves for garnish

baking

Ingredientsfor 2

680

Cal

Protein

86g

Carbs

36g

Fat

13 cups all-purpose flour
22 cups granulated sugar
31 teaspoon baking soda
41 teaspoon cinnamon
5½ teaspoon salt
61 cup vegetable oil
73 large eggs
81 teaspoon vanilla extract
91 can (8 oz) crushed pineapple with juice
102 cups mashed ripe bananas (about 4 medium)
111 cup chopped pecans
1216 oz cream cheese, room temperature
13½ cup unsalted butter, room temperature
144 cups powdered sugar
151 teaspoon vanilla extract
161 cup pecan halves for garnish

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Instructions

1
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
2
In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt until well combined.
3
Add 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract; stir just until the dry ingredients disappear. Fold in 1 can (8 oz) crushed pineapple with its juice, 2 cups mashed ripe bananas (about 4 medium), and 1 cup chopped pecans until evenly distributed.
4
Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean and the edges pull away from the pan sides.
5
Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
6
For the frosting, beat 16 oz cream cheese and ½ cup unsalted butter in a bowl until light and fluffy, about 3 minutes. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until smooth and thick. Mix in 1 teaspoon vanilla extract.
7
Frost between each layer and over the top and sides of the assembled cake. Press 1 cup pecan halves decoratively around the sides and on top. Refrigerate for 1 hour before slicing.