Hummingbird Cake

Instructions

1. 1

   Preparation and Dry Ingredients

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance, line the bottoms with parchment paper.
   • In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
2. 2

   Combine Wet Ingredients and Make Batter

   • In a separate medium bowl, lightly beat the eggs. Whisk in the vegetable oil and 1.5 teaspoons of vanilla extract.
   • Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just moistened. It's crucial not to overmix.
   • Gently fold in the undrained crushed pineapple, mashed ripe bananas, and 1 cup of the chopped pecans until evenly distributed.
3. 3

   Bake and Cool the Cake Layers

   • Divide the batter evenly between the two prepared cake pans and smooth the tops.
   • Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
   • Let the cakes cool in their pans on a wire rack for 10 minutes.
   • Carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely to room temperature, which will take at least 1 hour.
4. 4

   Prepare the Cream Cheese Frosting

   • While the cakes cool, prepare the frosting. In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and softened butter on medium-high speed until smooth and creamy, about 2-3 minutes.
   • Reduce the speed to low and gradually add the sifted powdered sugar, mixing until just combined.
   • Add the remaining 2 teaspoons of vanilla extract. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth.
5. 5

   Assemble and Garnish the Cake

   • Ensure the cake layers are completely cool before frosting. Place one layer, top-side down, on a serving plate or cake stand.
   • Spread a generous layer (about 1/3 of the total) of cream cheese frosting evenly over the top.
   • Place the second cake layer on top, also top-side down. This creates a flat surface for frosting.
   • Use the remaining frosting to cover the top and sides of the cake, using an offset spatula for a smooth or decorative finish.
   • Garnish by gently pressing the remaining 1/2 cup of chopped pecans around the sides or sprinkling them on top.
   • For the best results, chill the cake in the refrigerator for at least 30-60 minutes to allow the frosting to set before slicing and serving.