HUMMINGBIRD CAKE #DESSERT #EASYRECIPES

Hummingbird Cake is a thick and damp southern cake enhanced with bananas, pineapple, and cinnamon and shrouded in a rich cream cheddar icing beat with toasted pecans.Typically thick and sodden and extremely rich and sweet, Hummingbird Cake is an extraordinary treat for gatherings and parties. It will top you off in a rush and ought to be cut in little cuts. It is known to initiate stomach hurts whenever eaten in too enormous an amount.

Hummingbird Cake nearly possesses a flavor like banana bread and carrot cake had a child together. The banana flavor eclipses the pineapple, however the pineapple no uncertainty makes a soggy cake and the little bits of pineapple help give Hummingbird Cake its extraordinary surface.

Hummingbird Cake nearly has an aftertaste like banana bread and carrot cake had an infant together. The banana flavor eclipses the pineapple, yet the pineapple no uncertainty makes a clammy cake and the little bits of pineapple help give Hummingbird Cake its novel surface.

Once in a while, Hummingbird Cakes will have coconut in them, presumably in light of the fact that coconut is such a characteristic fit with banana and pineapple. The squashed banana, squashed pineapple, and Vegetable oil keep the cake damp and the walnuts give some crunch and surface differentiation.

Ingredients:

• 3 cups all-purpose flour, sifted
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 1/3 cups vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 3/4 cups very ripe banana, mashed
• 2 cups toasted chopped pecans, divided
• 1 (8-ounce) can crushed pineapple, undrained
• 1 cup butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• pinch of salt
• 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

Instructions:

1. Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
2. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
3. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
4. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
5. Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
6. To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
7. With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
8. Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.

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