1cup(225 g or 8 oz can) crushed pineapple, do not drained
1cup(125 g) chopped pecans
2cupschopped bananas, (about 3-4 medium bananas)
Frosting
1 ½cups(340 g or 12 oz) block-style cream cheese, softened, but still cool to the touch
½cup(113 g) unsalted butter, softened, but still cool to the touch
3cups(360 g) powdered sugar, sifted
1teaspoonpure vanilla extract
Dash of cinnamon
½cup(62 g) chopped pecans, for garnish
Instructions
Hummingbird Cake
Preheat oven to 350° F. Grease and flour two 9-inch round cake pans (or use my magic cake pan release).
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
Add the eggs, vegetable oil and vanilla to the dry ingredients. Stir until the ingredients are moistened. Do not beat.
Add the pineapple, bananas and pecans. Stir until incorporated.
Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Cream Cheese Frosting
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter on medium speed until smooth, about 2 minutes. With the mixer on low, gradually add powdered sugar on low speed until light and fluffy. Stir in vanilla and cinnamon.
Spread frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Notes
Bananas: Use ripe bananas that have just a few brown spots. If they're too mushy, they will lose their texture in the cake.Pineapple: Crushed pineapple from the can is easiest to use. Remember not to drain the liquid! Cream cheese: Block-style is best because it is thicker and contains less air. The cream cheese should be soft, but still slightly cool to the touch.Frosting: If the frosting gets too thin, but the bowl in the refrigerator for 15 to 20 minutes, give it a good stir, then frost the cake.Store in the refrigerator for up to 3 days. Loosely tent the cake with plastic wrap or aluminum foil. The cake is okay at room temperature for a few hours if you're serving at a party.Freeze for up to 3 months. Flash freeze the cake (or slices) for 1 hour or until firm. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before serving.