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Hummingbird Cake
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Hummingbird Cake

1 Hour 20 Minutes
45 Min Prep
1 Hr 20 Min Cook
Recipe courtesy of Chef Art Smith and shared as part of the PHILADELPHIA Cream Cheese and No Kid Hungry national partnership.
What You Need
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1 serving
Original recipe yields 1 serving
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups ripe banana s, chopped
1 cup drained crushed pineapple in juice
1 cup canola oil
3 egg s, beaten
1-1/2 tsp. vanilla
1 cup (4 oz.) finely chopped pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 lb. (about 4-1/2 cups) powdered sugar, sifted
1 tsp. vanilla
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Let's Make It
1
Heat oven to 350ºF.
2
To make the cake, position racks in the center and bottom third of the oven. Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
3
Sift the flour, granulated sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and 1-1/2 tsp. vanilla until combined. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly between the two prepared cake pans.
4
Bake until the cakes are done, testing with a toothpick, 30 -35 min. Transfer the cakes to wire racks and cool for 10 min. Invert the cakes onto the racks, turn right sides up and cool completely.
5
To make the icing, place the cream cheese and butter in a large bowl and mix with an electric mixer on high speed until combined. On low speed, gradually beat in the powdered sugar and remaining 1 tsp. vanilla to make a smooth icing.
6
Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second cake layer, right side up. Spread remaining icing over the top and sides of the cake.
Kitchen Tips
Special Extra
Garnish this cake with pesticide-free edible flowers, such as roses, nasturtiums or pansies.
Make Ahead
This cake can be prepared up to 1 day in advance, and stored uncovered in the refrigerator. Let stand at room temperature for 1 hour before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
EMPTY
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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