Hummingbird Cake
A layered cake made with crushed pineapple, banana, and pecans bound with oil and spices. Frosted with cream cheese, it delivers moist crumb and tangy sweetness.
Ingredients
Method
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl.
In another bowl, whisk together oil, eggs, and vanilla extract until combined.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in crushed pineapple with juice, mashed banana, and chopped pecans until evenly distributed.
Divide batter evenly between prepared pans. Bake for 32–35 minutes, until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely, about 1 hour.
Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, beating until light and fluffy, about 3 minutes.
Place one cake layer on a serving plate. Spread a third of the frosting on top. Set second layer on top and frost the top and sides with remaining frosting.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →