Hummingbird Cake with Cream Cheese Frosting
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INGREDIENTS
For the Cake:
1 stick of butter, at room temperature
1 cup brown sugar
2 eggs, at room temperature
1 cup pineapple chunks
1 cup mashed bananas
1 teaspoon vanilla extract
1 cup milk, at room temperature
2 cups flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1/2 teaspoon salt
1.5 Tablespoons cinnamon
1 teaspoon allspice
1.5 cups chopped walnuts
For the Frosting:
1 stick butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup chopped walnuts for topping the cake
INSTRUCTIONS:
Preheat the oven to 350 degrees and line 3 6-inch cake pans with parchment paper or spray with cooking spray.
Add 1 stick softened butter and 1 cup brown sugar to the bowl of a stand mixer.
Cream the butter and brown sugar together.
Add in the eggs, pineapple chunks, mashed banana and vanilla extract and mix the wet ingredients together.
Pour in 1 cup milk and mix together.
In a separate bowl, add the dry ingredients - flour, baking powder, baking soda, salt, cinnamon and allspice.
Slowly add the dry ingredients to the bowl of the stand mixer and mix the dry ingredients into the wet ingredients.
Beat on medium until the wet and dry ingredients are mixed together well.
Fold in the chopped walnuts.
Pour the cake batter into the 3 cake pans and place the pans in the oven to bake for 30-40 minutes or until a toothpick comes out of the center clean.
When the cakes are done remove from the oven and allow to cool completely.
While the cakes are cooling, make the cream cheese frosting.
Add the softened butter to the bowl of the stand mixer and beat to cream.
Add the softened cream cheese and beat together with the creamed butter. Pour in the vanilla extract and beat together.
Pour in one cup of powdered sugar and beat together until the mixture is creamy. Continue adding powdered sugar one cup at a time until all 4 cups of powdered sugar are added.
Frost the cake and top with the extra chopped walnuts!