Hummingbird Cake combines light and fluffy cake layers with a nutty crunch and just the right amount of creamy richness from the frosting.
For the cake layers
1/3-1/2cupchopped walnuts and pecansmore for decoration
8ozpineapplecanned and crushed, or 15 oz/430g can for added pineapple in the filling
2mashed ripened bananas
For the frosting
9oz/250 g cream cheesesoftened
dash of milk
24oz/700 g icing sugar
Preheat oven to 350F. Prepare two 9” cake pan by greasing and flouring them. Put all cake ingredients into one large mixing bowl and stir everything with a wooden spoon until just combined.
Divide batter into prepared pans and bake for about 45 minutes (until skewer inserted in the center comes out clean). Cool layer in cake pan for 10 minutes, then invert onto wire cake and cool fully.
Beat softened butter and cream cheese with mixer for about 5 minutes, until fluffy. Stir in vanilla and milk. Add icing sugar in small increments until you reach desired consistency.
Level cake layers. Place one layer onto a cake platter, spread some of the frosting on top as filling and add remaining crushed pineapple, if desired. Top with second cake layer and ice the sides and top of the cake with the rest of the frosting. Sprinkle chopped nuts on top and sides.