Hummingbird Cake

Hummingbird Cake

This is absolutely the best Hummingbird Cake in the world! Use very ripe bananas, the blacker the better. Bake this for spring picnics and potlucks, Easter brunch or birthdays, or just because you are hungry for Hummingbird Cake.

The recipe calls for my Old-Fashion Yellow Cake Mix which you can purchase here.

For the Cake:

  • Vegetable oil spray or shortening for greasing the pans
  • Flour for dusting the pans
  • 1 package (21.6 ounces) Cake Mix Doctor’s Old-Fashioned Yellow Mix
  • 1 can (8 ounces) crushed pineapple packed in juice, undrained
  • 1 cup mashed bananas (from 2 to 3 very ripe bananas)
  • ½ cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon

For the Cream Cheese Frosting:

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 stick (8 tablespoons) butter, at room temperature
  • 4 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon, if desired

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist or grease two 9-inch round cake pans and dust them with flour. Set the pans aside.
  2. Place the cake mix, pineapple and its juice, bananas, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes longer, scraping down the sides of the bowl. Pour the batter into the prepared pans, smoothing the top with a rubber spatula, and place the pans in the oven.
  3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 28 to 32 minutes. Remove the layers from the oven, let them cool in the pan 10 minutes, run a knife around the edges, gently shake the layers to loosen the cake, and invert them once, then again, onto wire racks to cool right-side up. Let the layers cool 30 minutes before frosting.
  4. For the frosting, place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low until combined, 30 seconds. Add the sugar, a little at a time, beating on low speed, until incorporated. Add the vanilla and cinnamon, if desired, then increase the mixer to medium and beat until the frosting is fluffy, 1 minute more.
  5. To assemble the cake, place one layer, right-side up, on a serving plate. Spread the top with about 1 cup frosting. Place the second layer, right-side up, on top of the first and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

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