Hummingbird Cake

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 whole eggs
• ¾ cup vegetable oil
• 1 can (20 oz) crushed pineapple with juice
• 1 whole ripe banana, mashed
• 1 cup pecans, chopped
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light turns off or the oven beeps, about 10 minutes, so it is fully heated.

2. 2

   Grease two 9-inch round cake pans by rubbing softened butter or cooking spray inside the bottoms and up the sides, then place a circle of parchment paper on the buttered bottom of each pan to prevent sticking.

3. 3

   In a large mixing bowl, whisk together the 2 cups flour, 1.5 cups sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.5 teaspoon salt until evenly combined with no lumps.

4. 4

   In a separate bowl, whisk the 3 eggs and 0.75 cup vegetable oil together until the mixture looks uniform and pale yellow, about 30 seconds.

5. 5

   Pour the egg-oil mixture into the dry ingredients and stir with a wooden spoon until just barely combined; do not overmix, as the batter should still look slightly lumpy.

6. 6

   Fold in the drained pineapple (reserve 2 tablespoons juice for frosting if desired), mashed banana, and 1 cup chopped pecans by gently stirring with a rubber spatula until no white flour streaks remain.

7. 7

   Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon so the surfaces are level.

8. 8

   Place both pans on the middle oven rack and bake at 350°F for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.

9. 9

   Remove both pans from the oven and let them cool on a wire rack for 10 minutes until the cakes are still warm but cool enough to handle without burning yourself.

10. 10

    Run a thin knife around the inside edge of each pan to loosen the cake from the sides, then place a cooling rack on top and flip the pan and rack together; the cake should slide out onto the rack.

11. 11

    Peel away the parchment paper from the bottom of each cake, then turn the cakes right-side-up on the rack and let them cool completely to room temperature, about 30 minutes, before frosting.

12. 12

    In a medium bowl, beat the 8 ounces softened cream cheese and 0.5 cup softened butter together with an electric mixer on medium-high speed for 2 to 3 minutes until light and fluffy.

13. 13

    Add the 2 cups powdered sugar and 1 teaspoon vanilla extract to the cream cheese mixture and beat on medium speed for 1 to 2 minutes until smooth, glossy, and spreadable with no lumps.

14. 14

    Place the first cake layer on a cake plate or stand, then spread 0.75 cup of frosting evenly across the top using an offset spatula or the back of a spoon.

15. 15

    Place the second cake layer on top of the frosting, pressing down gently so the layers are level and stick together.

16. 16

    Spread the remaining frosting over the top and down the sides of the stacked cakes, working around the cake with a long offset spatula or table knife to make the surface smooth or textured as you prefer.

17. 17

    Let the frosted cake sit at room temperature for 15 minutes so the frosting sets slightly, or cover and refrigerate for up to 4 hours before slicing and serving.

Tools you’ll need

• 9-inch round cake pans (2)
• parchment paper
• large mixing bowl
• medium mixing bowl
• whisk
• wooden spoon
• rubber spatula
• electric mixer
• offset spatula or table knife
• wire cooling racks
• toothpick
• cake plate or stand

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