Homemade Hummingbird Cake Recipe

 

 

 

Homemade Hummingbird Cake

 

Ingredients:

   For the frosting:

        6 tablespoons (3/4 stick) unsalted butter, softened
        1 pound (1 box) confectioners' sugar
        1 teaspoon pure vanilla extract
        8 ounces cream cheese, room temperature
        1/2 cup finely chopped pecans
        1 tablespoon milk, or more if needed

    For the cake:

        Nonstick vegetable spray
        All-purpose flour, for pans
        3 cups self-rising flour
        1/2 cup finely chopped pecans
        3/4 cup vegetable oil
        2 cups granulated sugar
        2 very ripe large bananas, mashed
        4 large eggs, beaten
        1 teaspoon pure vanilla extract
        1 teaspoon ground cinnamon
        1 (8-ounce) can crushed pineapple, with juice
      

 

Directions:

Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

 

Prepare the cake in a large bowl, stir to combine self-rising flour, sugar, oil, pecans,pineapple, bananas, vanilla, cinnamon, and eggs.

 

Divide batter evenly between prepared pans, smoothing it. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

 

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

 

Prepare the frosting in the bowl of an electric mixer fitted with the paddle attachment. Combine sugar, butter,cream cheese, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk.

 

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting.

 

Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips.

 

Refrigerate until ready to serve.