BIRTHDAY CAKE / DEBBIE R / CC BY
This delicious Hummingbird cake is will give you an explosion of flavour in just one bite! Stacked between four layers of vanilla cream cheese frosting and a crunchy choice of either pecans or walnuts, you really can’t go wrong with this traditional southern cake. Perfect for a birthday party, family get-together, or even a corporate event – take this opportunity to impress your bosses!
Birthday Cream Cheese Hummingbird Cake
- 3 cups flour
- 1.5 cups sugar
- 1 cup pecans or walnuts, chopped and toasted
- 1 tsp lemon zest
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs, beaten
- 1 cup oil
- 2 tsp vanilla extract
- 1 can crushed pineapple (8 ounce can)
- 2 bananas, chopped and ripe!
- 2 packages cream cheese at room temp (2 8oz packages)
- 1 cup of butter, at room temp (250g)
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup pecans or walnuts, chopped and toasted
Directions:
- Preheat oven to 350F and grease two 9” round cake pans. Cut out parchment paper to line the pans and then grease that too.
- Whisk together the flour, sugar, pecans/walnuts, lemon zest, baking soda, cinnamon, and salt.
- In another bowl, beat together the eggs, oil, and vanilla extract. Mix in pineapple and then mix into flour mixture. Pour batter into pans and bake for about 45 mins. Cool in pans for 20 mins before turning out onto cooling rack.
Using a mixer, beat cream cheese and butter until light and fluffy. Gradually add in sugar then vanilla, beating constantly.
Slice both cake layers in half and spread each layer with 1 cup of frosting. Spread the remainder of the frosting all over the top and sides of the cake and decorate as desired!
http://www.myrecipes.com/recipe/hummingbird-cake-1