Hummingbird Treat (Printable Version)
# What You’ll Need:
01 -
1-2 teaspoons vanilla extract.
02 -
6-8 cups powdered sugar, sifted.
03 -
½ cup unsalted butter, softened.
04 -
2 (8 oz) packages cream cheese, softened.
05 -
1½ cups pecans, chopped.
06 -
2 teaspoons vanilla extract.
07 -
2 cups mashed ripe bananas (3-4 large).
08 -
1 (8 oz) can crushed pineapple, drained.
09 -
3 eggs, room temperature.
10 -
1½ cups cooking oil (canola or vegetable).
11 -
2 cups granulated sugar.
12 -
1 teaspoon cinnamon.
13 -
1 teaspoon baking soda.
14 -
1 teaspoon salt.
15 -
3 cups all-purpose flour.
# Steps To Make It:
01 -
Cover the whole cake and its layers with frosting.
02 -
Whip the cream cheese smooth. Mix in the butter. Keep adding powdered sugar slowly. Finish with the vanilla and beat it all until it's creamy.
03 -
Give the cakes plenty of time to cool down.
04 -
Pop them in the oven and check after 25 or 30 minutes.
05 -
Spread the batter evenly between your pans.
06 -
Gently add the flour blend into your wet mix in batches until it all comes together.
07 -
Gently stir in those pecans at the end.
08 -
Mix in your eggs one at a time, then bananas, pineapple, and a splash of vanilla.
09 -
Mix up the sugar with the oil until it's nice and even.
10 -
Stir together cinnamon, baking soda, salt, and flour.
11 -
Get three 9-inch pans oiled and sprinkled with flour so nothing sticks.
12 -
Crank up the oven to 350°F when you’re ready to bake.
13 -
Spread pecans on a baking sheet, toast them at 300°F about 8-10 minutes.
# Extra Notes:
01 -
You get a moist, rich Southern creation with bananas, pineapple, and a ton of nuts. It reminds you of carrot cake, but with a tropical kick. Keep leftovers in the fridge and eat within 3 or 4 days.