Hummingbird Cake | Sally's Baking Addiction
"Exceptionally moist and flavorful hummingbird cake with 3 delicious layers and silky cream cheese frosting!..."
INGREDIENTS
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2 cups (250g) chopped pecans*
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3 cups (370g) all-purpose flour (spoon & leveled)
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1 teaspoon baking soda
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1 and 1/2 teaspoons ground cinnamon
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1/2 teaspoon allspice
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1/2 teaspoon salt
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2 cups mashed banana (4 ripe bananas)
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one 8 ounce can crushed pineapple*
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3 large eggs, at room temperature
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2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
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1 cup (200g) packed light or dark brown sugar
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3/4 cup (150g) granulated sugar
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2 teaspoons pure vanilla extract
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two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
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3/4 cup (175g) unsalted butter, softened to room temperature
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5 cups (600g) confectioners' sugar
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1 Tablespoon milk
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2 teaspoons pure vanilla extract
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1/8 teaspoon salt, or more to taste
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