hummingbird cake

How To Make hummingbird cake

• 1

  preheat oven to 350 degrees. Grease 2 9" round cake pans. My mother used to put cut out rounds of wax paper in the bottoms of the cake pans first. I like to use parchment. Either way, it guarantees the cakes will come out of the pans. Set aside pineapple, do not drain!
• 2

  Whisk the dry ingredients together in a medium bowl. (Flour, baking power, baking soda, salt and spices).
• 3

  Mix the sugar and eggs together in a large bowl and mix in the oil. Stir in bananas, pecans, vanilla and pineapple with juice. Now add the flour mixture until just combined.
• 4

  Divide batter evenly between the 2 9" round pans and smooth over the tops. Put in the preheated oven and bake until the center comes out clean, about 50-55 minutes.
• 5

  *You can bake them in 3 8" round cake pans if you want. They will cook faster, more like 25 minutes. Just check them. If they are underdone, it will sink in the middle as it cools.
• 6

  After they are out of the oven, let cool in the pans on a wire rack about 20 minutes. Then remove the cakes from the pans and let continue cooling on racks.
• 7

  For the icing: Beat the butter and cream cheese until well blended. Add the powered sugar, vanilla and salt and continue beating until smooth.
• 8

  Place cake on your platter and top with icing, smoothing it out. Add the other cake layer and top with icing as well. Now ice the sides. I like to add chopped pecans to the top and use icing tips to decorate.Now refrigerate and enjoy cool slices in about an hour!
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