Hummingbird Cake

This Hummingbird Cake tastes even better the day after it’s made.

Hummingbird Cake

2016-11-23 01:29:34

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Ingredients

1. 3½ cups all-purpose flour
2. 1 cup granulated sugar
3. 1 cup firmly packed light brown sugar
4. ¾ cup toasted pecans, chopped
5. ¾ cup sweetened flaked coconut, toasted
6. 2 teaspoons ground cinnamon
7. 1½ teaspoons baking soda
8. ½ teaspoon salt
9. ¼ teaspoon ground ginger
10. ¼ teaspoon ground nutmeg
11. ¼ teaspoon ground allspice
12. 1 (20-ounce) can crushed pineapple, drained
13. 2 cups mashed ripe banana
14. 1 cup canola oil
15. 1 tablespoon vanilla extract
16. 3 large eggs, lightly beaten
17. Cream Cheese Frosting (recipe follows)
18. Garnish: chopped toasted pecans

Instructions

1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
2. In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs. Make a well in center of dry ingredients. Pour banana mixture over dry ingredients; stir until combined. Divide batter among prepared pans, smoothing tops with an offset spatula.
3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans 10 minutes. Remove from pans; let cool completely on wire racks.
4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans, if desired. Cover and refrigerate up to 3 days.

Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2015 issue!