Monday, February 27, 2017

Hummingbird Cake



  • 3 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1½ cups oil
  • 8 oz can crushed pineapple, do not drain
  • 2 cups bananas, mashed or about 3 – 4 large bananas
  • 1 cup pecans or almonds/ walnuts chopped
  • cream cheese frosting (see recipe below)
  • Combine the flour, sugar, baking soda, salt, cinnamon.
  • Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened.
  • Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting.
  • Cream Cheese Frosting

  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese, room temperature
  • 2 – 3 cups of powdered sugar
  • 1 tsp of vanilla extract


How to Make It

  • With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  • Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
  • Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate a cake or cupcakes.
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