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Hummingbird Cake

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Hummingbird Cake

Ingredients

  • Cake:
  • 3 cups flour
  • 1 cup white granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/4 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 4 medium ripe bananas
  • 8 oz crushed pineapple with juice
  • 1 cup chopped pecans
  • Topping:
  • 14 oz can sweetened condensed milk
  • 1 cup crushed pineapples juice squeezed out
  • 1/2 tsp cinnamon
  • 1/4 cup COOL Whip optional
  • Frosting:
  • 2 8 oz packs of cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup finely chopped pecans
  • Optional: 1 1/2 cups chopped pecans for topping of the cake
Instructions
  • heat the kitchen appliance to 350 and grease a 9x13 casserole baking pan.
  • mix flour, each sugars, bicarbonate of soda, pecans, and cinnamon on an outsized bowl.
  • during a separate bowl, whisk along oil, eggs, flavoring, crushed pineapple and smashed bananas. Whisk till all combined.
  • Pour wet ingredients into the dry ingredients. combine with a spatula till swimmingly combined.
  • Pour cake batter into the ready baking pan and unfold it equally.
  • Bake for 40-45 minutes.
  • Let the cake cool for regarding ten minutes. Poke holes everywhere the cake (use one thing that's a couple of pencil thickness).
  • during a bowl, whisk sweet milk, pineapple, cinnamon, and funky whip (if using) along.
  • Evenly, pour sweet sauce mixture everywhere the cake. Let it flow in and funky utterly before topping.
Frosting:
  • Beat butter and cheese along, on medium-high speed, till swish, 1-2 minutes. Scrape sides and bottom of the bowl.
  • Lower the speed to low and beat-in powder sugar, cinnamon, pecans, and flavoring.
  • flip the speed keep a copy to medium-high and beat for regarding 3-4 minutes, till the topping is lightweight, swish and flossy.
  • Once the cake is cooled, equally frost the cake everywhere.
  • Optional: unfold sliced pecans everywhere the highest of the opaque cake.
  • cowl and keep the cake cold once not serving. 
  • Enjoy,, 


source http://recipetocooking.blogspot.com/2018/12/hummingbird-cake.html

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