Hummingbird Cake

Ingredients & Tools
Instructions

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) & 6 tablespoons butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons Pure Vanilla Extract, 4 Oz.
1 cup mashed, very ripe banana
3/4 chopped chopped pecans, toasted
1 can (20 ounces) crushed pineapple, drained
1/4 cup cornstarch
12 ounces (1 1/2 packages) cream cheese, softened
6 1/2 cups confectioners' sugar
1-2 tablespoons milk

Tools
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
Easy Layers! 10 x 14-Inch Loaf Cake Pan Set, 4-Piece
large bowl
Rubber Spatula
Toothpick
Medium saucepan
12 in. Disposable Decorating Bags
Round Cake Decorating Tip 10

Instructions

Click to mark complete

Preheat oven to 325°F. Prepare Easy Layers Pans with vegetable pan spray.
In large bowl, combine flour, baking powder and salt.
In large bowl, beat 1 cup of butter and 1 1/2 cups of sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in 1 teaspoon vanilla. Add flour mixture alternately with banana; mix well. Fold in pecans. Divide evenly between prepared pans.
Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.
For filling, combine pineapple, 1/2 cup sugar and cornstarch in medium saucepan. Cook over medium heat stirring constantly until mixture begins to thicken. Remove from heat and cool completely.
For icing, beat cream cheese and 6 tablespoons of butter in large bowl with electric mixer until light and fluffy. Add 1 teaspoon of vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Add milk. Beat until combined. Scrape sides and bottom of bowl often.
To assemble, pipe dam with round tip #10 around edge of first layer and fill with 1/3 pineapple filling. Continue with remaining layers. Ice outside of cake with remaining cream cheese icing.
Makes about 10 servings.