Southern Hummingbird Cake

• Vegetarian

• Produce

  • 4 Bananas, ripe
  • 1 (8-oz can Pineapples

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 2 tbsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1 1/2 cup Pecan

• Dairy

  • 2 sticks Butter, unsalted
  • 1/2 cup Buttermilk
  • 16 oz Cream cheese

Found on spicedblog.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup vegetable oil
• 3 large eggs, lightly beaten
• ½ cup buttermilk
• 1 Tbsp vanilla extract
• 1 (8-oz) can crushed pineapples, undrained
• 4 ripe bananas, mashed with fork
• 1 cup pecans, chopped
• 16 ounces cream cheese, room temperature
• 2 sticks (8 oz.) unsalted butter, room temperature
• 1 Tbsp vanilla extract
• 3-3½ cups powdered sugar
• ½ cup pecans

Directions

• Preheat oven to 350°F. Grease and flour (3) 8” cake pans; set aside.
• Using a large bowl, whisk together dry ingredients (flour, granulated sugar, brown sugar, salt, baking soda and cinnamon). Add oil, eggs and buttermilk; stir until just combined, taking care not to overmix. Stir in vanilla, pineapples, bananas and pecans.
• Divide batter evenly between 3 cake pans.
• Bake at 350°F for 25-30 minutes, or until a toothpick inserted into center of cake comes out clean.
• Let cakes cool in pans for 15 minutes. Remove from pans and transfer to a cooling rack until completely cool (~45 more minutes).
• Using a countertop mixer, cream together the cream cheese and butter until well combined.
• Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.
• Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.
• Meanwhile, toast the pecans in a dry skillet over medium heat, shaking occasionally, for 6-7 minutes, or until you can smell them. Let pecans cool and then chop finely; set aside.
• Place one layer of cake on large platter. Spread one cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
• Sprinkle chopped, toasted pecans across top of cake before serving.