Classic Hummingbird Cake

Naturally sweet from bananas and pineapple, w/ hint of cinnamon and nutmeg, this eye candy is a cake as sweet as spring feels.

Total: 1 hr. 35 min.

Serves: 12

Ingredients

3 c. all-purpose flour

1-1/4 c. sugar

1 tsp. salt

1-1/4 tsp. baking soda

1-1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 lg. eggs, lightly beaten

1-1/3 c. vegetable oil

1 can (8 oz.) crushed pineapple in juice, undrained

2 c. mashed bananas

1-1/4 c. chopped pecans, + more for topping

2 pkg. (8 oz. ea.) cream cheese, softened

1/2 c. unsalted butter, softened

4 c. confectioner's sugar

Unsweetened dried coconut (optional)

Directions

1. Preheat oven to 350 degrees F. Coat three 8" or 9" round cake pan w/ non-stick cooking spray.

2. In a large bowl, whisk together flour, sugar, salt, baking soda, cinnamon, & nutmeg. Add eggs & oil, stirring til just moistened.

3. Add 2 tsp. vanilla, pineapple & juice, bananas & 1-1/4 c. pecans. Stir til incorporated.

4. Pour batter into prepared pans & bake 23-25 min. til toothpick inserted in center comes out clean & cakes start to pull away from sides of pan. Transfer to wire rack to cool slightly, then turn cakes onto racks to cool completely, about 1 hr.

5. In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat cream cheese, butter, & remaining 2 tsp. vanilla on med. speed till fluffy. Add confectioner's sugar, a small amount at a time, beating til smooth.

6. Place one cake layer on a cake stand or flat plate. Using the back of a knife or an offset frosting spatula, spread a thin layer of frosting over the top cake. Stack the second cake on top, and repeat. Finish w/ third cake & top w/ thicker layer of frosting. Then evenly frost slices of stacked cakes. Fill in gaps along the way, adding more frosting as needed. Garnish w/ pecans or coconut, if desired.

7. Slice and serve, storing leftovers in an airtight container.

Per serving: 900 cal.; 53 g.tot. fat; 16 g. sat. fat; 9 g. trans fat; 105 mg. chol.; 460 mg. sod.; 96 g. carb.; 2 g. fiber; 68 g. sugar; 8 g. protein.