Hummingbird Cake
A classic Southern cake. It's a cross between banana and carrot cake.
Servings: 10 Slices
Ingredients
Cake
- 3 Cups All-Purpose Flour
- 1 tsp. Kosher Salt
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 2 Cups Granulated White Sugar
- 3 Lg. Eggs
- 1 Cup Neutral Oil, I used Avocado
- 1-1/2 tsps. Vanilla Extract
- 1 8-oz. Can Crushed Pineapple, in its own juice
- 4 Medium Ripe Bananas, smashed
- 1 Cup Chopped Pecans, toasted
- Vegetable Shortening and flour for pan
Frosting
- 2 8-oz, pkgs. Cream Cheese, room temperature
- 1 Cup Unsalted Butter, room temperature
- 1 Pound Confectioners Sugar
- Toasted pecan halves for decorating
Instructions
Cake
- Preheat Oven to 350°. Grease and lightly flour 2-9" pans, set aside.Whisk together flour, sugar, salt, baking soda and cinnamon, in a large bowl. Add in eggs and oilStir in bananas, pineapple and chopped pecans.
- Divide batter evenly between both pans.Bake 25- 30 minutes. Cool inapt for 10 minutes.Turn out and let cool completely before frosting.
Frosting
- Beat cream cheese and butter, until well combined.Beat in Vanilla.Slowly add in Confectioners Sugar, on low speed.Once all sugar is in, beat on high speed until fluffy.
- Frost each layer with about 1 cup of frosting then frost tops and sides. Decorate with Toasted Pecan halves.