The Hummingbird cake is a beloved southern cake that incorporates both banana and pineapple into the mix making a moist and tropical treat that everybody loves. Toasted pecans give the cake a nutty depth of flavor and the whole thing is wrapped in cream cheese frosting. You can decorate with more pecans or apply a layer of pineapple flowers for a more dramatic effect. However you slice it this cake will have you humming with joy at each bite.
*Recipe adapted from Southern Living Magazine
3 cups all-purpose flour
2 cups Caster sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon (I like Vietnamese cinnamon)
3 large eggs beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla
1 (8oz) can crushed pineapple in juice
3 ripe bananas, mashed
1 cup chopped pecans, toasted
2 8oz packages cream cheese
1 cup of salted butter at room temperature
500g powdered sugar
2 teaspoons vanilla extract
Dried pineapple flowers
Grease and flour three 8inch cake rounds. Preheat oven to 350° F. Whisk together your dry ingredients(flour, sugar, salt, baking soda, cinnamon) in a large bowl. Add eggs and oil and mix until just combined. Stir in vanilla, pineapple with the juice, mashed bananas, and pecans.
Divide batter evenly between your three prepared pans.
Bake until wooden toothpick inserted in center comes out clean, 30-35 minutes. Allow cakes to cool in pans for 10 minutes before removing. Allow cakes to cool completely on a wire rack before frosting.
Make cream frosting. Beat butter on medium speed until creamy, add in the cream cheese and continue to beat on medium until smooth. Gradually add in the powdered sugar and beat on low speed between additions. Stir in vanilla extract and beat on medium speed until fluffy.
Assemble the cake. Place the bottom layer on a cake stand or serving tray. Spread an even layer of frosting and top with the next cake layer. Spread another layer of frosting and top with the final cake layer. Spread remaining frosting on top and sides of the cake. If using pineapple flowers to decorate, place flowers around the cake and on top. Use kitchen scissors to cut additional flowers into segments to fill in any gaps on the cake.