Cooked - Hummingbird Cake Recipe

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Hummingbird Cake Recipe

12.0

2 cups (250g) chopped pecans

3 cups (375g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon salt

1 ½ cups (345g) mashed bananas (about 3 large ripe bananas)

1 (8-ounce) can crushed pineapple, undrained

3 large eggs, at room temperature

1 cup (240ml) vegetable oil

¾ cup (150g) packed light or dark brown sugar

¾ cup (150g) granulated sugar

2 teaspoons pure vanilla extract

16 ounces (452g) full-fat brick cream cheese, softened

½ cup (8 Tbsp; 113g) unsalted butter, softened

4 cups (480g) confectioners’ sugar

1 ½ teaspoons pure vanilla extract

Pinch of salt

Preheat oven to 300°F (149°C). Toast pecans for 7–8 minutes. Cool completely.
Increase oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, and salt.
In another bowl, whisk bananas, pineapple, eggs, oil, sugars, and vanilla. Combine with dry ingredients. Fold in 1 ½ cups pecans.
Divide batter into pans and bake for 26–29 minutes. Cool completely.
For frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt. Beat until creamy.
Layer and frost the cakes. Garnish with remaining pecans. Refrigerate 15–20 minutes before slicing.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 19 weeks ago

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