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Caribbean Cake (Or Hummingbird Cake)

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My buddy Jayne Brown shared this recipe with my friend Wendy...She made it over the weekend and it is scrumptious!!! Just don’t eat too much before bedtime So here is the recipe and enjoy it!

Caribbean Cake (Or Hummingbird Cake)

Ingredients:

3 cups of all purpose flour

2 cups sugar

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

3 large eggs, slightly beaten

1-1/2 cups vegetable oil

1-1/2 tsp vanilla extract

1 (8 oz) crushed pineapple, undrained

2 cups of chopped bananas (about 3 large)

2 cups chopped pecans

Cream Cheese Frosting

2 (8oz packages of cream cheese)

1 cup butter, softened

2 (16 ounces) packages of powdered sugar

2 tsp vanilla extract

Preheat oven 350 degrees. Whisk the flour, sugar, salt, baking soda, cinnamon together. Stir in eggs, vegetable oil until moistened. Add vanilla, pineapple, bananas, pecans (I used a little chopper to cut up the bananas and pecans). NOTE: leave a little bit of the chopped pecans for the top coating (so set aside). You can also change out chopped walnuts for the pecans if you prefer. Mix well.

Spoon batter into three greased and floured cake pans. Bake at 350 degrees for 25-30 mins (mine took 34 mins) until toothpick comes out clean. Cool for 10 mins on racks then take cakes out of pans and leave on racks for an hour total cooling.

Place a cake layer on a plate.. coat top with icing.. put second layer on top of first, put icing on top.. and then third layer on and put icing on the top and sides with the cream cheese frosting. Sprinkle remaining chopped pecans on top. I suggest putting cake in refrigerator for an hour (I put mine covered overnight) before cutting to make it easier to cut but if you are serving right away its still good, just may not be as firm! (Pictures are of cutting it before it was firm!)

Cream Cheese Icing Instructions:

I used a Kitchen Aid mixer. Beat butter and cream cheese until smooth, gradually add powdered sugar at low speed until blended, stir in vanilla, increase to medium high for 1-2 mins or until light and fluffy, use immediately. I didn’t start to make the icing until about 20 mins left of cake cooling. NOTE: leave cream cheese and butter out to soften before you make.