Hummingbird Cake

Hummingbird Cake

Hummingbird Cake
  • Amount10 servings


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  1. Preheat oven to 325°F. Prepare Easy Layers Pans with vegetable pan spray.
  2. In large bowl, combine flour, baking powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


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