The classic three-layer Hummingbird cake is a flavorful, moist cake with crushed pineapple, mashed banana, toasted chopped walnuts and frosted with a cream cheese frosting.
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
1 1/2 cups toasted chopped walnuts or pecans - divided use
Cream Cheese Frosting:
1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
- For Cake: Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup walnuts. Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake in a preheated oven at 350°F (175°C) for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks.
- Stir remaining 1/2 cup walnuts into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
- For Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla. Frost cake.
Makes 12 servings.