Hummingbird Cake
Today you’re in for a special treat as Dave shows you how to make Hummingbird Cake. It’s a sweet tropical flavored cake that originated in Jamaica. You may not have heard of it, but it’s definitely something you’ll want to try. Enjoy!
Hummingbird Cake
Cake:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 eggs, lightly beaten
1½ cups oil
1½ tsp vanilla
8 oz can crushed pineapple (undrained)
2 cups chopped bananas
1 cup chopped pecans, toasted
Frosting:
2 8 oz packages cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
2 tsp vanilla
Topping:
1 cup toasted pecan halves
• Preheat oven to 350°. Prepare three 9” cake pans.
• Whisk together the flour, sugar, salt, baking soda and cinnamon. Add the eggs and oil, stirring until just combined. Then, add in the vanilla, pineapple, bananas and pecan pieces.
• Divide the batter evenly among the three cake pans.
• Bake at 350° for 25-30 minutes until a toothpick comes out clean. Cool for ten minutes, then remove from pans to cool completely.
• For the frosting, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar until completely combined, then stir in the vanilla. Increase speed to high, then mix for a few minutes until fluffy.
• Stack the three layers together with about 1 cup of the frosting between each layer. Then cover the top and sides with the remaining frosting.
• Add the toasted pecan halves to the top of the cake.
• Slice and serve. Keep refrigerated.
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