Hummingbird Cake with Cream Cheese Frosting

Amount  Measure  Ingredient -- Preparation Method
--------  ------------  --------------------------------
3  cups  all-purpose flour
1/2  teaspoon  baking soda
1  teaspoon  baking powder
1/4  teaspoon  salt
1  cup  light brown sugar
1  cup  sugar
2  teaspoons  ground cinnamon
1/2  teaspoon  ground nutmeg
1/2  teaspoon  ground ginger
3  whole  eggs
1  cup  unsalted butter -- melted
2  teaspoons  vanilla extract
8  ounces  crushed pineapple in juice
2  cups  bananas -- mashed
1 1/2  cups  pecans -- finely chopped
8  ounces  low fat cream cheese -- softened
1/2  cup  unsalted butter -- softened
16  ounces  confectioner's sugar
1  teaspoon  vanilla extract
 baking spray with flour
Heat oven to 350F. Spray 3 9-inch cake pans.

In a large bowl combine flour, baking soda, baking powder, salt, sugars, cinnamon, nutmeg, and ginger.

In a separate large bowl mix butter and eggs together until combined.

Add pineapple, bananas, vanilla, and nuts.

Fold moist ingredients into dry ingredients.

Divide batter evenly between the pans.

Bake for 25 to 30 minutes or until toothpick in center comes clean.

Cool for 10 minutes in pan and then turn out onto cooling rack until cooled completely.

For frosting cream butter and cream cheese together.

Add confectioner's sugar and vanilla and beat until light and fluffy.

Place one cake layer with flat side up onto a platter or cake stand. Spread frosting on top.

Place a second layer flat side up and frost. Do third layer the same way.

Frost the sides of the cake.

Sprinkle 1/2 cup pecans onto top of cake. You can press some on the side if you wish.

Makes 16 servings
Per Serving: 584 Calories; 28g Fat (42.1% calories from fat); 6g Protein; 80g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 3 1/2 Other Carbohydrates.
Return to Desserts