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Carolyn’s Hummingbird Cake |Cooking With Carolyn
Copyright © 2016 by Cooking With Carolyn
Yield: 10 to 12 Servings
Ingredients
· 1, 20 Ounce Can Crushed Pineapple in 100% Pineapple Juice, drained and juiced reserved
· 3 Cups All Purpose Flour
· 2 Cups Granulated White Sugar
· 1½ Baking Soda
· ½ Teaspoon Salt
· 1½ Teaspoons Ground Cinnamon
· 3 Eggs, room temperature, beaten
· 1¼ Cups Vegetable Oil
· 2 Teaspoons Pure Vanilla Extract
· ½ Cup of Reserved Pineapple Juice
· 2 Cups Ripe Bananas, chopped
· 1 Cup Reserved Crushed Pineapple (Do not add the remaining pineapple & juice to this recipe. Eat it later or put it in a smoothie.)
· 1 Cup Chopped Toasted Nuts, Pecans and/or Walnuts
· 2 to 3 Tablespoons Unsalted Butter, room temperature, for 3- 9 inch cake pans
· All Purpose Flour for the cake pans
Cream Cheese Frosting
· ½ Cup Unsalted Butter, room temperature
· 12 Ounces Cream Cheese, not low fat, room temperature
· 3 to 3 Cups Powdered Sugar
· 2 Teaspoons Pure Vanilla Extract
Directions
Preheat oven to 350 Degrees F
Drain the crushed pineapple and reserve the juice. Measure out 1 cup of pineapple and ½ pineapple juice. Chop the bananas. Chop the nuts, if necessary. Set aside. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl and mix well. The dry ingredients may also be sifted together. Set aside.
In large bowl beat the eggs with a whisk or a hand mixer. Add the oil, pineapple juice and vanilla extract. Mix until well combined. Gradually add and mix in the flour mixture in 3 stages to the wet ingredients. Mix just until the batter is incorporated, do not over mix.
Fold the bananas, crushed pineapple, and nuts into the batter using a spatula. Butter and flour three (3) 9 inch cake pans.
Pour 2½ cups of batter into each pan. Bake at 350 degrees F for 25 to 30 minutes. (Note: Insert a toothpick into the cake layers at the 25 minute mark to see if it comes out clean.) Once done, let the layers cool in the pans for 10 minutes and then invert on to a cooling rack to cool completely.
Cream Cheese Frosting
Combine the butter and cream cheese in a large bowl and mix using a hand mixer. Add the vanilla extract. Mix until well combined. Gradually add and blend in the powdered sugar.
Place the first cake layer right side up on a cake plate. Spread 1 cup of frosting over the top. Place the second layer upside down and spread another cup of frosting. Place the final cake layer upside down and spread the remaining frosting over the sides and top of the cake.
Cut and serve.
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