Hummmingbird Cake

8 standard portions

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Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup canola or vegetable oil
• 3 large eggs (at room temperature)
• 1 tablespoon pure vanilla extract
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 8 ounces canned crushed pineapple (with juice)
• 1 cup chopped toasted pecans
• 16 ounces cream cheese (softened to room temperature)
• ½ cup unsalted butter (softened to room temperature)
• 6 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ cup chopped toasted pecans (to decorate, optional)

Method

1. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 8-inch round cake pans and set aside.
2. Make the Cake: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, and baking powder; set aside.
3. In a separate medium mixing bowl, whisk together the oil, eggs, and vanilla until smooth.
4. Add the oil mixture and mashed banana to the bowl with the dry ingredients. Stir gently until just combined.
5. Stir in the crushed pineapple with its juice until evenly distributed.
6. Fold in the toasted pecans carefully, ensuring they are evenly incorporated.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes. Remove them from the pans and transfer to a wire rack to cool completely.
10. Make the Frosting: In a stand mixer fitted with the paddle attachment, whip the cream cheese and butter together until light and fluffy.
11. Add the powdered sugar in 3-4 smaller additions, mixing well after each addition.
12. Stir in the vanilla extract until fully incorporated.
13. Assemble the Cake: Spread a generous layer of frosting on the bottom cake layer, then top with the middle cake layer. Spread another generous layer of frosting on top of the middle layer. Add the top cake layer and frost the sides and top of the cake with most of the remaining frosting.
14. Pipe a decorative border using any leftover frosting, if desired. Sprinkle with finely chopped pecans, if using, for decoration.
15. Chill the cake for one hour before slicing to make it easier to serve.