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Humming Bird Cake

  • Total time approx 1 hour
  • 22 ingredients
  • pecans
  • Difficult
  • servings


  • For the Cake
  • 8 ounces crushed pineapple
  • 1/2 cup crushed pineapple juice
  • 1 stick salted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, lightly packed
  • 1/3 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups ripe bananas, mashed well (about 3-4 depending on size)
  • 1/2 cup Diamond of California chopped pecans
  • For The Cream Cheese Icing
  • 8 ounce block cream cheese, room temperature
  • 1 stick butter, room temperature
  • 1/4 teaspoon vanilla
  • 3 cups powdered sugar

The Steps

  1.  Preheat oven 350 degrees F.
  2. Butter and flour one 9X13 pan. Line with parchment paper for easy lifting and cutting.
  3. Open an 8 ounce can of crushed pineapple that is canned in pineapple juice. Drain the pineapple from the juice, reserving 1/2 cup. Set juice aside.
  4. Take the crushed pineapple, and using a cheese cloth or paper towel, squeeze out any leftover juice. Place crushed pineapple in between two pieces of paper towel to continue to dry while the cake is prepared.
  5. In a mixer, fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 4 minutes. Drizzle the oil into the bowl on medium speed. Once incorporated, turn the mixer back to medium-high speed for another 2 minutes.
  6. Add eggs one at a time, briefly mixing batter on medium-low speed until smooth, and scraping the bowl after each egg addition.
  7. Add vanilla and briefly mix until combined.
  8. In a separate bowl, using a fine mesh sieve, sift the flour, baking powder, baking soda, cinnamon and salt. Spoon and level the flours for an accurate measurement.
  9. Add 1/2 cup pineapple juice and 1 cup buttermilk into a glass measuring cup. Alternating between the dry ingredients and the buttermilk mixture, add a third of the flour mixture into the mixing bowl on low speed.
  10. Immediately follow with half of the buttermilk, followed by the next third of the flour mixture, and the second half of the buttermilk.
  11. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and buttermilk do not splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top.
  12. Into the bowl, add the crushed pineapple, chopped nuts and mashed banana. Give the mixture a brief mix on medium low speed, and a final scrape to properly incorporate the remaining ingredients.
  13. Pour batter evenly into the prepared 9×13 and place into oven. Start assessing the cake at 30 minutes. It may take up to 45 minutes depending on the oven. When a long skewer inserted comes out clean, the cake is done. Allow cake to cool completely before decorating.
  14. To make the cream cheese icing, with an electric mixer fitted with the whisk attachment, mix the cream cheese and butter on medium speed until there are no lumps, and the consistency is smooth. Add vanilla and mix briefly.
  15. Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until its incorporated. Scrape the bowl and briefly mix one more time to complete the icing.
  16. Once the cake is completely cool, decorate with cream cheese icing as desired. Top with additional nuts if desired.

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