Hummingbird Cake Recipe By Mammy’s Cupboard Restaurant In

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 3 teaspoons butter, softened
• 3 cups flour
• 3 tablespoons flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 3 eggs, well beaten
• 6 ripe bananas, peeled and coarsely mashed
• 1 cup crushed pineapple
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon coconut extract
• 14 ounces cream cheese
• 8 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon coconut extract
• 6 cups confectioners' sugar, sifted

Recipe

• 1 1. for the cake: preheat oven to 350°. grease each of three 9′ round cake pans with 1 teaspoons of the butter, dust each with 1 tablespoons of the flour, tapping out excess, and set aside.
• 2 2. combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. add oil and eggs and mix well. add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. divide batter evenly between pans. bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. set aside to cool briefly, remove cakes from pans, then set aside to cool completely.
• 3 2. for the frosting: beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.
• 4 3. assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.