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Hummingbird Cake Recipe


Makes: 10 servings
Skill Level: None

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Step 1

Preheat oven to 325°F. Prepare Easy Layers Pans with vegetable pan spray.

Step 2

In large bowl, combine flour, baking powder and salt.

Step 3

In large bowl, beat 1 cup of butter and 1 1/2 cups of sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in 1 teaspoon vanilla. Add flour mixture alternately with banana; mix well. Fold in pecans. Divide evenly between prepared pans.

Step 4

Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.

Step 5

For filling, combine pineapple, 1/2 cup sugar and cornstarch in medium saucepan. Cook over medium heat stirring constantly until mixture begins to thicken. Remove from heat and cool completely.

Step 6

For icing, beat cream cheese and 6 tablespoons of butter in large bowl with electric mixer until light and fluffy. Add 1 teaspoon of vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Add milk. Beat until combined. Scrape sides and bottom of bowl often.

Step 7

To assemble, pipe dam with round tip #10 around edge of first layer and fill with 1/3 pineapple filling. Continue with remaining layers. Ice outside of cake with remaining cream cheese icing.

Makes about 10 servings.

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Ingredients

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2 teaspoons Wilton Pure Vanilla Extract (divided)

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1/2 teaspoon salt

1 cup (2 sticks) & 6 tablespoons butter, softened (divided)

2 cups granulated sugar (divided)

1 cup mashed, very ripe banana (about 2 large bananas)

12 ounces (1 1/2 packages) cream cheese, softened

6 1/2 cups confectioners' sugar (about 1 pound 10 ounces)

1-2 tablespoons milk

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Hummingbird Cake is rated 1.0 out of 5 by 1.
Rated 1 out of 5 by from Terrible I made this cake. The recipe was all wrong. My cake was hard and tasted like raw flour.
Date published: 2016-09-11
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