Hummingbird Cake With Cream Cheese Frosting
Bake a moist Hummingbird Cake with ripe banana, crushed pineapple, toasted pecans, warm spice, and thick cream cheese frosting. A Southern layer cake made…
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Cooking tools:
- Hand mixer
- Offset spatula
- Cake pan
- Cooling rack
- Cake carrier
- Toothpick
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Wooden spoon
- Spatula
- Chef's knife
- Aluminum foil
- Plastic wrap
- Plate
- Refrigerator
- Freezer
Ingredients
- 2 cups (220 g) chopped pecans, divided
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups (345 g) mashed ripe bananas, about 3 large bananas
- 1 can (8 oz or 226 g) crushed pineapple in juice, undrained
- 16 oz (452 g) full-fat brick cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon fine salt
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