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Hummingbird Cake Recipe Recipe

Name: Hummingbird Cake Recipe
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Yield: 12
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar (packed); 1 1/2 cups mashed bananas (about 3 medium); 4 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon cinnamon; 3/4 cup crushed pineapple; 1 cup chopped pecans; 3/4 cup shredded (sweetened coconut); 1 cup unsalted butter (softened); 1 package cream cheese, softened (8 ounce ); 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup crushed pineapple; 1/2 cup sweetened shredded coconut; 1/2 cup chopped pecans

Shugary Sweets

Hummingbird Cake is a moist layer cake filled with pineapple, pecans and coconut. Perfectly sweet and spiced with cinnamon, this classic southern dessert keeps everyone coming back for another slice!

Ingredients

1/2 cup unsalted butter (softened)

1/2 cup vegetable oil

1 1/2 cups granulated sugar

1/2 cup light brown sugar (packed)

1 1/2 cups mashed bananas (about 3 medium)

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon cinnamon

3/4 cup crushed pineapple

1 cup chopped pecans

3/4 cup shredded (sweetened coconut)

1 cup unsalted butter (softened)

1 package cream cheese, softened (8 ounce )

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup crushed pineapple

1/2 cup sweetened shredded coconut

1/2 cup chopped pecans

Method

For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.

Using a stand mixer with whisk attachment, beat the butter with oil, granulated sugar, and brown sugar for about 3-4 minutes, until fully blended and creamy.

Add in mashed bananas and beat until combined. Add in eggs, one at a time. Add vanilla.

Add flour, baking soda, salt, and cinnamon. Mix until combined, then beat for an additional 30 seconds, scraping down the sides of the bowl as needed.

Fold in pineapple, pecans, and coconut.

Divide the batter and pour into the two pans.

Bake for about 36-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.

For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the powdered sugar and vanilla extract and beat until fluffy, about 3 minutes. Stir in pineapple, coconut, and pecans.

Spread about 2 cups of frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

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