Hummingbird Cake
- 3 tablespoon butter
- 3 cups all-purpose flour, plus more for dusting pans
- 2 teaspoons ground cinnamon (like McCormick roasted cinnamon)
- 1 teaspoon ground ginger (like McCormick roasted ginger)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 + 1/2 cups sugar
- 1 cup packed light brown sugar
- 3 eggs, beaten
- 1 8-oz. can crushed pineapple with juices (unsweetened)
- 2 cups mashed ripe bananas (about 5 bananas)
- 1/2 cup vegetable or canola oil
- 1/2 cup sour cream (not fat-free)
- 2 teaspoon vanilla extract
- 8 tablespoons butter, at room temperature
- 12 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 16 ounce bag confectioners' sugar, sifted
- coconut flakes or chopped nuts, for garnishing the top
- This recipe is vegetarian
- Produce
- Bananas, ripe (2 cups)
- Coconut flakes or chopped nuts (1)
- Ginger, ground (1 teaspoon)
- Pecans or walnuts (1 cup)
- Pineapple, unsweetened with juices (1 8-oz. can)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking soda (1 teaspoon)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (2 teaspoons)
- Confectioners' sugar (1 16 ounce bag)
- Salt (1 teaspoon)
- Sugar (1 1/2 cups)
- Vanilla (4 teaspoon)
- Vegetable or canola oil (1/2 cup)
- Dairy
- Butter (11 tablespoon)
- Cream cheese (12 ounces)
- Sour cream (1/2 cup)
- Refrigerated
- Eggs (3)
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Recipe Stats
Published May 22, 2012 (9 months ago).
83 people saved this recipe.
