Hummingbird Cake Recipe
Additional Information
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.
Products
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) & 6 tablespoons butter, softened (divided)
2 cups granulated sugar (divided)
4 eggs
1 cup mashed, very ripe banana (about 2 large bananas)
3/4 chopped chopped pecans, toasted
1 can (20 ounces) crushed pineapple, drained
1/4 cup cornstarch
12 ounces (1 1/2 packages) cream cheese, softened
6 1/2 cups confectioners' sugar (about 1 pound 10 ounces)
