How to make hummingbird cake
Baking the cake
Preheat your oven to 350F. Generously grease two 9-inch round cake pans with cooking spray. Line the pans with parchment paper and spray again. Set aside.
Step 1
Whisk together flour, sugar, salt, cinnamon and baking powder in a bowl.
step 2
In a second bowl, mix the vanilla and pineapple with the reserved pineapple juice and bananas.
step 3
Pour in oil.
Step 4
Stir in the eggs and mix.
Step 5
Mix the wet mixture with the dry mixture.
Step 6
Fold in the chopped pecans. Do not overmix the batter. This will make your cake denser.
Step 7
Pour the batter into the two cake tins.
Step 8
Bake the cakes for 24 to 30 minutes. Your cakes are done baking when a toothpick inserted into the center comes out clean and free of crumbs. When done, remove them from the oven and place them on a wire rack to cool for 10 minutes. Remove the cakes from the pans and let them cool completely.
For the icing
Step 9
While the cake is baking and cooling, mix the cream cheese and butter in a large bowl until smooth.
Step 10
Stir in the powdered sugar, one cup at a time, until the icing reaches the desired consistency.
Step 11
Stir in the pineapple juice.
Step 12
Add vanilla and mix. If your frosting is too thick, add a little milk to thin it out. If it’s too thin, add more powdered sugar.
To assemble the cake
Step 13
Once the cakes have cooled, cut them in half horizontally. Spread icing on each layer.
Step 14
Then stack the cakes on top of each other.
Step 15
Cover the outside of the cake with frosting. Garnish with chopped pecans.
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