HUMMINGBIRD CAKE

Hummingbird Cake image

Recipe courtesy of Chef Art Smith and shared as part of the PHILADELPHIA Cream Cheese and No Kid Hungry national partnership.

Provided by My Food and Family

Categories Dairy

Time 1h20m

Yield EMPTY

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups ripe bananas, chopped
1 cup drained crushed pineapple in juice
1 cup canola oil
3 eggs, 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

Steps:

Heat oven to 350ºF.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g