Hummingbird Cake
 
Ingredients
Cake
  • 3 c. All-Purpose Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 2 c. Granulated Sugar
  • 1 t. Ground Cinnamon
  • 3 Large Eggs, beaten
  • 1 c. Vegetable Oil
  • 1 T. Pure Vanilla Extract
  • 1 t. Almond Extract
  • 1, 8 oz. Can Crushed Pineapple, undrained
  • 1 c. Chopped, Toasted Pecans, divided
  • 2 c. Chopped Bananas (about 3 medium-large bananas)
  • 4 oz. White Chocolate, finely chopped
White Chocolate Cream Cheese Frosting
  • 1½ c. White Chocolate Chips, melted and cooled
  • 1½ (8 oz.) Packages Cream Cheese, softened
  • 6 T. Butter, softened
  • 4 c. Powdered Sugar
  • 1 T. Pure Vanilla
  • ½ c. Chopped Toasted Pecans (for garnish)
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
For the Cake
  1. Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
  2. Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
For the White Chocolate Cream Cheese Frosting
  1. Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
To Assemble the Cake
  1. Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
Notes
Serves 16.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/hummingbird-cake/