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Humming bird cake is a yummy southern treat.

Arkansas Hummingbird Cake

Hummingbird cake, also known as cake that doesn’t last, Jamaican cake, never-ending cake, banana-pineapple cake, and paradise cake has been served at most church gatherings, community suppers and probably quite a few weddings and funerals in the south. 
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Course Dessert

Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 8-ounce can crushed pineapple in juice (reserve 2 Tablespoons of the juice for the frosting)
  • 4 very ripe large bananas peeled and mashed (about 2 cups)
  • 1 cup pecans toasted and chopped (optional)
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1¼ cups unsalted butter at room temperature
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons reserved pineapple juice
  • ½ teaspoon salt
  • 1¼ pounds cream cheese
  • ½ cup pecans toasted and chopped (optional)

Instructions
 

To Make the Cake:

  • Preheat oven to 350 degrees. Prepare a cupcake pan with cupcake liners (makes about 30 cupcakes) or line two 9-inch round cake pans with parchment paper. Grease and flour the parchment and set aside.
  • Place a large dry skillet over medium-high heat and add the pecans. Stir frequently until the pecans are lightly toasted and aromatic. Watch closely as the oils can burn very quickly. Cool the pecans, chop and divide according to the recipe.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, beat the sugar and eggs until fluffy. Add the oil and whisk to combine. Gently fold in the mashed bananas, pineapple and pecans with a rubber spatula.  Gently stir in the flour mixture until just combined. Avoid over mixing.
  • Use an ice cream scoop to divide the batter into the cupcake pan filling each cup 3/4 full.  Cook 22 minutes or until a toothpick comes out clean. Repeat until all of the batter has been used.
  • Alternatively, divide the batter evenly between the prepared pans and bake 28 to 30 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Cool in their pans for about 20 minutes and then invert the cakes onto a wire rack and cool completely before frosting.

To Make the Frosting:

  • Using a stand or handheld mixer beat the butter, sugar, vanilla and salt on low speed until smooth. Add the softened cream cheese a few chunks at a time until incorporated.  Mix for an additional 2 minutes, scraping down the bowl as needed. Fold in the chopped pecans, if desired.
  • If making cupcakes, scoop the frosting into a piping bag being sure to choose a tip that will allow the pecan pieces to pass through.  Frost each cupcake as desired. You will have plenty of frosting so frost away.
  • If making a layer cake, place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.