HUMMINGBIRD CAKE

(photo: ©Jennifer Galatioto)

I made this delicious Hummingbird Cake straight out of my mom's Woman's Day Magazine.I couldn't find the Neufchâtel cream cheese so I used regular and it was delicious. It might need some more powdered sugar for the icing because it wasn't stiff enough and dripped down the sides a little but once I let it set in the fridge it was perfect. I also didn't use 3 - 8 in cake pans, I used 2 and they needed to bake a little longer since the batter was thicker. And I just cooking sprayed the pans, I didn't use wax paper and they slid out of the pans just fine. Overall a beautifully impressive and very tasty cake.

Woman's Day Magazine Hummingbird Cake

INGREDIENTS

3 cups all-purpose flour

2 cups sugar

1 1⁄2 tsp each baking soda and ground cinnamon

1⁄2 tsp salt

3 large eggs

3⁄4 cup oil

2 tsp vanilla extract

1 can (8 oz) crushed pineapple in juice

2 cups mashed bananas (3 to 4 large)

1 cup pecan pieces, finely chopped

 

Cream Cheese Frosting

2 bricks (8 oz each) Neufchâtel cream cheese

1 stick (1⁄2 cup) unsalted butter

2 tsp vanilla extract

3 cups confectioners’ sugar

2 cups sweetened flaked coconut

 

PREPARATION

Planning tip: Layers can be wrapped in plastic wrap and refrigerated or frozen up to a week before serving. Frosting can be prepared and refrigerated up to a week before. Unwrap and let both come to room temperature before assembling and frosting.

1. Adjust racks to divide oven in thirds. Heat oven to 350ºF. you’ll need three 8 x 2-in. cake pans coated with cooking spray. bottoms with wax paper; spray paper.

2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed. 

3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.

4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.

5. Make frosting: In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. on low speed, gradually beat in confectioners’ sugar. Beat until fluffy. 

6. Assemble: Place a cake layer on serving platter. spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. sprinkle coconut on top to cover, letting some fall onto sides. refrigerate covered. let stand at room temperature 45 minutes before serving.