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Hummingbird Cake
Hummingbird Cake
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Hummingbird Cake
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Cake:
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3
cups
flour
-
1
cup
white granulated sugar
-
3/4
cup
brown sugar
-
1
tsp
baking soda
-
2
tsp
cinnamon
-
1 1/4
cup
vegetable oil
-
3
eggs
-
2
tsp
vanilla extract
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4
medium ripe bananas
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8
oz
crushed pineapple
with juice
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1
cup
chopped pecans
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Topping:
-
14
oz
can sweetened condensed milk
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1
cup
crushed pineapples
juice squeezed out
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1/2
tsp
cinnamon
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1/4
cup
COOL Whip
optional
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Frosting:
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2 8
oz
packs of cream cheese
softened
-
1/2
cup
unsalted butter
softened
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1
cup
powdered sugar
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1
tsp
vanilla extract
-
1/2
tsp
cinnamon
-
1/2
cup
finely chopped pecans
-
Optional: 1 1/2 cups chopped pecans for topping of the cake
Instructions
- heat the kitchen appliance to 350 and grease a 9x13 casserole baking pan.
- mix flour, each sugars, bicarbonate of soda, pecans, and cinnamon on an outsized bowl.
- during a separate bowl, whisk along oil, eggs, flavoring, crushed pineapple and smashed bananas. Whisk till all combined.
- Pour wet ingredients into the dry ingredients. combine with a spatula till swimmingly combined.
- Pour cake batter into the ready baking pan and unfold it equally.
- Let the cake cool for regarding ten minutes. Poke holes everywhere the cake (use one thing that's a couple of pencil thickness).
- during a bowl, whisk sweet milk, pineapple, cinnamon, and funky whip (if using) along.
- Evenly, pour sweet sauce mixture everywhere the cake. Let it flow in and funky utterly before topping.
Frosting:
- Beat butter and cheese along, on medium-high speed, till swish, 1-2 minutes. Scrape sides and bottom of the bowl.
- Lower the speed to low and beat-in powder sugar, cinnamon, pecans, and flavoring.
- flip the speed keep a copy to medium-high and beat for regarding 3-4 minutes, till the topping is lightweight, swish and flossy.
- Once the cake is cooled, equally frost the cake everywhere.
- Optional: unfold sliced pecans everywhere the highest of the opaque cake.
- cowl and keep the cake cold once not serving.
- Enjoy,,
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