I love this impressive 3-layer Hummingbird Cake. It is much easier to make than it looks and your guests are bound to be impressed when you slice into it. This cake has its origins in Jamaica and has a tropical twist thanks to the inclusion of bananas and pineapple. This makes it a perfect summer bake.
Start by mixing together the cake batter and add bananas, pineapple, and pecans. Divide the cake mixture between 3 pans and bake in the oven. As the cake bakes, make frosting by mixing together cream cheese, butter and confectioners sugar. Once the cake is completely cool, frost the outside and top with pecans before serving. Enjoy!
To make Hummingbird Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Generously grease and flour three 9-inch round cake pans.
Sift 3 cups of flour, 2 cups of granulated sugar, ½ a teaspoon of salt, 2 teaspoons of baking soda and 1 teaspoon of ground cinnamon together in a large mixing bowl a number of times.
Add three beaten eggs and 1¼ cups of vegetable oil to the flour mixture. Stir well with a wooden spoon until ingredients are just combined.
Stir 1½ teaspoons of vanilla, 1 can of drained pineapple, and 1 cup of chopped pecans into the mixture. Add 2 cups of chopped banana and stir to combine.
Divide the cake mixture evenly between the cake pans.
Bake the three layers in the oven for 25 to 30 minutes until a toothpick or cake tester inserted in the center of each comes out clean.
Leave the layers to cool in their pans for 10 minutes before transferring them to a wire rack and leaving to cool completely.
As the cake cools, beat 16 ounces of cream cheese and 1 cup of butter in a mixing bowl with an electric mixer until creamy and smooth. Add 2 pounds of confectioners' sugar and beat on low speed until combined. Increase the mixer speed to medium-high and continue to beat the frosting until it is light and fluffy. Stir in 2 teaspoons vanilla extract.
Frost the tops of each layer of the cake and stack them one on top of the other. Frost the side of the cake too. Sprinkle the ½ a cup of chopped pecans on top of the cake.
Refrigerate for 30 minutes before serving then slice and enjoy.
This Hummingbird Cake is a tasty tropical cake which looks really impressive! Try making this soon and don’t forget to tag #cookmerecipes in your baking posts on Instagram or Pinterest!
