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Hummingbird Cake<br />
Kymberly Hudson<br />
• 1 20 ounce can crushed pineapple<br />
in 100% pineapple juice<br />
• 3 cups all purpose flour<br />
• 2 cups granulated white sugar<br />
• 1½ teaspoons baking soda<br />
• ½ teaspoon salt<br />
• 1½ teaspoons ground cinnamon<br />
• 3 eggs, room temperature, beaten<br />
• 1¼ cups vegetable oil<br />
• 2 teaspoons pure vanilla extract<br />
• ½ cup of reserved pineapple juice<br />
• 2 cups ripe bananas, chopped<br />
• 1 cup reserved crushed pineapple<br />
(do not add the remaining pineapple and juice<br />
to this recipe)<br />
• 1 cup chopped toasted nuts, pecans<br />
and/or walnuts<br />
• 2 - 3 tablespoons unsalted butter,<br />
room temperature, for cake pans<br />
• All purpose flour for the cake pans<br />
Preheat oven to 350. Drain crushed pineapple<br />
and reserve the juice. Measure 1 cup of pineapple<br />
and ½ pineapple juice. Chop bananas. Chop<br />
nuts, if necessary. Set aside. Combine flour, sugar,<br />
baking soda, salt, and cinnamon in a large bowl<br />
and mix well. The dry ingredients may also be<br />
sifted together. Set aside.<br />
In large bowl beat the eggs with a whisk or a<br />
hand mixer. Add oil, pineapple juice, and vanilla<br />
extract. Mix until well combined. Gradually add<br />
and mix in the flour mixture in three stages to the<br />
wet ingredients. Mix just until the batter is<br />
incorporated, do not over mix.<br />
Fold the bananas, crushed pineapple, and nuts<br />
into the batter using a spatula. Butter and flour<br />
three 9-inch cake pans. Pour 2½ cups of batter<br />
into each pan. Bake at 350 for 25 to 30 minutes.<br />
Insert a toothpick into the cake layers at the<br />
25-minute mark to see if it comes out clean.<br />
Once done, let the layers cool in the pans for<br />
10 minutes and then invert on to a cooling rack<br />
to cool completely.<br />
CREAM CHEESE FROSTING<br />
• ½ cup unsalted butter, room temperature<br />
• 12 ounces cream cheese, not low fat,<br />
room temperature<br />
• 3 cups powdered sugar<br />
• 2 teaspoons vanilla extract<br />
Combine butter and cream cheese in a large<br />
bowl and mix using a hand mixer. Add vanilla.<br />
Mix until well combined. Gradually add and blend<br />
in powdered sugar. Place the first cake layer right<br />
side up on a cake plate. Spread one cup of<br />
frosting over the top. Place the second layer<br />
upside down and spread another cup of frosting.<br />
Place the final cake layer upside down and spread<br />
the remaining frosting over the sides and top of<br />
the cake. Cut and serve.<br />
16 • DECEMBER 2023
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