The Pioneer Woman Tasty Kitchen
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Hummingbird Cake

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Prep:

Cook:

Level: Easy

System:

6

Description

The cake was deliciously tender and moist, filled with tropical ingredients—pineapple, nuts and banana. Traditional hummingbird cake doesn’t include coconut, but I had a strong feeling that it would taste even better with it. And believe it or not, it did!

Ingredients

  • FOR THE PINEAPPLE FLOWERS:
  • 1 whole Fresh Pineapple
  • FOR THE CAKE:
  • 1-½ cup Cake Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Cinnamon
  • ½ teaspoons Salt
  • ⅓ cups Canola Oil
  • ¾ cups Granulated Sugar
  • 2 whole Egg, Room Temperature
  • 1 whole Ripe Banana, Peeled And Mashed
  • ½ cups Chopped Pineapple
  • ½ cups Chopped Nuts Of Your Choice
  • ¼ cups Sweetened Shredded Coconut
  • FOR THE FROSTING:
  • 1 package 8 Ounce Package, Cream Cheese
  • ¾ cups Powdered Sugar

Preparation

For the dried pineapple flowers (plan ahead because these need to dry overnight):
Preheat oven to 225 F. Line a rimmed baking sheet with parchment paper.

Cut the top, bottom and outer rind off the pineapple. Use a small paring knife or a melon baller to remove the pineapple “eyes”. Use a sharp knife to cut pineapple into very thin slices, cutting through the center core. You’ll only need enough to cover the top of the cake, probably 6 or 7. You’ll use more of the pineapple in a bit so set the rest aside. Place slices on the prepared baking sheet. Pat them dry with a paper towel.

Bake for 30 minutes or until tops look dried. Flip slices and bake for another 30 minutes until completely dried. Remove from oven.

Line slices into a muffin tin to form cones. Let them sit overnight at room temperature to dry and form into the shape of flowers.

For the cake:
Preheat oven to 325 F. Grease two 5-inch cake pans, and line bottoms with parchment paper. Set aside.

In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.

In the bowl of a standing mixer with a paddle attachment, mix oil, sugar, eggs and banana until well combined. With the mixer on low speed, add the flour mixture and mix until just blended. Fold in the chopped pineapple, nuts and coconut.

Pour the cake batter evenly between the cake pans, smooth the top and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and set pans on a rack. Let cakes cool completely.

For the cream cheese frosting:
Place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

To assemble the cake, place one cake layer on your serving plate and spread a layer of frosting on top. Place another cake layer on top, and gently press down a little bit. Smear the remaining frosting on the top and sides of the cake. Garnish with dried pineapple flowers.

Cover and refrigerate the cake until an hour before serving. Leave cake at room temperature for at least an hour before serving.

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