Hummingbird Cake #cakes #desserts

How might you tell in the event that somebody isn't from the South? They read the name of this formula and ask, "What is a hummingbird cake?" Well, hummingbird cake is an extraordinarily thick and sodden layer cake with banana, pineapple, and warm flavors, secured with twirls of rich cream cheddar icing and crunchy toasted pecans to finish everything. Furthermore, in the event that you've never had it — however you're a fanatic of banana cake, pineapple topsy turvy cake, or carrot cake — you will be altogether enchanted by our less demanding than-you'd-expect hummingbird cake formula.

Hummingbird cake rules over the treat table at Southern social gatherings, yet to find this current formula's inceptions, you really need to go somewhat more remote south — to Jamaica. In the late '70s, the Jamaican Tourist Board endeavored to allure progressively American vacationers to the island by discharging press units featuring exemplary Jamaican formulas. One of them was a delightful "hummingbird cake", named out of appreciation for Jamaica's national fledgling, the swallow-followed hummingbird.

Baking a layer cake without any preparation may make even a genuine Southern beauty feel black out, yet our simple hummingbird cake formula is entirely difficult to fail. Try not to compromise and utilize boxed cake blend for this one, on the grounds that bundled cake blend will in general be overly light and feathery, which implies that the majority of that delectable tropical natural product you add to the cake player will simply sink to the base.

Also try our recipe Coconut Cake Roll

Hummingbird Cake #cakes #desserts #baking #cakerecipes #frosting

Taste the South with our easy hummingbird cake recipe, a dense banana and pineapple layer cake with warm spices, rich cream cheese frosting, and toasted pecans.

Ingredients
CAKE

3 cups all-purpose flour, sifted
1 teaspoon ground cinnamon
1¼ teaspoons kosher salt
¼ teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs, beaten
1½ cups sugar
1⅓ cups vegetable oil
¼ cup buttermilk
2 teaspoons vanilla extract
2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
2 cups toasted chopped pecans, divided

CREAM CHEESE FROSTING

1 cup (2 sticks) butter, softened
2 (8 oz) packages of cream cheese, softened
¼ teaspoons kosher salt
6 cups powdered sugar
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F/175°C.
Grease and flour three 8-inch cake pans.
In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.
Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.
Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.
Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar on low speed, until it is all incorporated. Whip in the vanilla extract.
Decorate the cake: if desired, use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting.) Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting. Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting. Place the last cake layer, upside-down, on top of the second frosted cake layer. Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.