For some reason lately, I have been obsessed with Hummingbird Cake. I’m not sure if it is the banana and pineapple combination or what the deal is but I seem to want to make this for every occasion.
Last weekend we went up and saw my parents, to check in on them and make sure they were doing well. With Mother’s Day being the following weekend and it being their 51st Wedding Anniversary we thought we should bring something up to celebrate with them. Of course, I made a Hummingbird Cake to take up!
The original recipe is from Gonna Want Seconds blog, I made just a couple of minor changes and it turned out fantastic! I hope you enjoy this cake as much as I do!
3 cups of all-purpose flour
2 cups of sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons dried ground cinnamon
1/8 teaspoon dried ground nutmeg
2 cups of mashed very ripe bananas (about 5 bananas)
1 cup of vegetable oil
1 (8-Ounce) can of diced pineapple with half of the juice
3 large eggs beaten
2 teaspoons vanilla extract
1 cup pecans chopped
1 (8-ounce) boxes cream cheese softened
1/2 cup butter softened
2 cups icing sugar
1 teaspoons vanilla extract
1 Cups Pecans chopped
Make the Cakes:
Preheat the oven to 350 degrees. Line the bottom of 2-8 inch round cake pans with parchment paper. Grease and flour pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Mix the bananas, oil, pineapple, eggs, vanilla, and pecans in a stand mixer. Once that is mixed add the dry ingredients, and mix until they are incorporated.
Pour batter into prepared pans.
Bake in preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool in pans for 10 minutes. Turn cakes out onto the wire rack and cool completely for about 1 hour.
In a stand mixer beat together cream cheese and butter until smooth. To get your icing really smooth use room temperature butter and cream cheese. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.
Place the first layer of cake on a serving plate. To make sure it doesn’t move put a little bit of icing down to hold it in place. Evenly spread some of the icings over the top, and sprinkle some pecans on. Repeat with the remaining layer. Spread the remaining icing on the top of the cake and again sprinkle with pecans.
I was travelling with this cake so I wrapped it with cling wrap and put it in the freezer. By the time we got to my parents, it was thawed out and we were able to enjoy it that night after dinner.