1cup(225 g or 8 oz can) crushed pineapple, , undrained
1cup(125 g) chopped pecans
2 ¼cupschopped bananas, (about 4 medium bananas)
Cream Cheese Frosting
1cup(225 g or 8 oz) cream cheese,, room temperature
½cup(113 g) unsalted butter,, room temperature
3cups(360 g) confectioners' 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 25 to 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
Storing hummingbird cake: Keep hummingbird cake 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.