Hummingbird Cake

by Sheryl

This is my go-to Thanksgiving cake. Hummingbird Cake is a banana-pineapple spice cake that is especially moist with my favorite tropical flavors. The combination of banana and pineapple in this cake is exceptional and of course, with its amazing cream cheese frosting, this cake is a winner! A Southern masterpiece, a lavishly, aromatic dessert that is topped with cream cheese frosting and chopped pecans.

INGREDIENTS

2 box Duncan Hines yellow cake mixes
6 eggs
water for mixing cake mixes, go by directions on boxes
use melted butter for cake mixes instead of oil, for amount go by directions on box
1 can(s) crushed pineapple, 20 oz., drained
3 bananas, cut and smashed
1 1/2 teaspoon cinnamon
2 tablespoons vanilla extract
1 cup chopped pecans
1 dash(es) salt

FOR THE CREAM CHEESE FROSTING

1 pkg cream cheese softened, 8 oz.
1 pkg confectioners’ sugar, 16 oz.
1 stick salted butter, softened
1-2 tablespoons milk
1/2 tablespoon vanilla extract

How to Make Hummingbird Cake

Step 1: Ready the oven. Preheat it to 350 degrees. Grease a 12 x 18-inch pan or a 9 x 13-inch pan. If using a 9 x 13-inch pan you have to cut the ingredients in half.

Step 2: Prepare the cake mix by following the direction written on the box. Use melted butter in place of oil. And stir in the vanilla extract.

Step 3: Put in the pineapple, mashed bananas, cinnamon, salt, and pecans. Mix until incorporated.

Step 4: Pour the mixture into the prepared pan.

Step 5: Place inside the preheated oven and bake for 25 to 30 minutes. Once the inserted toothpick in the middle comes out clean, the cake is perfect. Remove from the oven and let the cake cool.

Step 6: To make the frosting, put the cream cheese into a mixing bowl. Add in the butter, confectioner’s sugar, and vanilla. Mix well until combined.

Step 7: Stir in the milk a little at a time until you get your desired consistency.

Step 8: And generously frost the cooled cake.

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