Hummingbird Cake Recipe with Cream Cheese Frosting is a moist, delicious homemade cake that is full of several flavors that you will love making, eating and serving.
Along with extract flavors, the cake includes fresh ripe bananas, drained crushed pineapple and toasted, chopped pecans.
In a small bowl, sift together sifted the flour, baking powder, baking soda and salt.
Set it aside.
In a stand mixing bowl mix together on medium speed the butter, softened at room temperature, the granulated sugar, vanilla extract and almond flavoring until they are light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually, add the flour and butter mixture alternately with the buttermilk, starting with the flour mixture and ending with the buttermilk.
Fold in the in the mashed bananas, roasted chopped pecans and the well drained pineapple.
Spoon the batter into three 9-inch cake layer pans that have been greased and lined with parchment paper.
Grease the parchment paper, then dust lightly with the flour and shake out the excess flour.
Bake in a 350F. oven for 25-30 minutes or until cake tests done when probed with a fork.
Remove muffin pan from the oven, let the pan cool on a cooling rack for 10 minutes, then turn the cake out and let it cool completely on a wire cooling rack.
While the cake is cooling, prepare the Cream Cheese Frosting.
Beat the softened Cream Cheese and the softened butter on medium speed in a stand mixing bowl until the frosting is very smooth.
Gradually add the powdered sugar, beating on low speed until it is light and fluffy.
Stir in the vanilla extract.
Frost the thoroughly cooled cake layers between the layers, on the sides and on the top of the cake.
In a stand mixing bowl, cream the butter and the granulated sugar until they are light and fluffy.
Mix in the eggs, one at a time beating well after each addition.
Fold in the vanilla extract and almond flavoring.
Fold in the mashed bananas and crushed pineapple.
Fold in the shredded coconut and the chopped toasted pecans.
Spoon the batter evenly in 24 cupcake tins and bake in a preheated 350F. for in 20 to 25 minutes or until the muffins test done when probed in the center with a toothpick.
When they are done, remove the cupcakes from the oven and let them cool in the tins for 10 minutes.
Then remove the cupcakes from the tins and let them cool completely.
While the cupcakes are cooling, prepare your Hummingbird Cup Cake Butter Cream Frosting.
Let all the ingredients come to a room temperature.
In a stand mixing bowl cream the softened butter and powdered sugar, a little at a time until the mixture is light and fluffy and stiff enough to spread on the cake.
If the Hummingbird Buttercream Frosting gets too thick for spreading, stir in a little more whole milk.
If the Buttercream Frosting is too thin, stir in a little more sifted powdered sugar to get the frosting to the right consistence for spreading.
The Hummingbird Cake was created in Jamaica, an Island country, in the late 1960s to encourage visitors to come to their country.
They used their recipe to promote their Jamaican grown fruits of bananas, pineapple and pecans.
The Hummingbird is a real, tiny and colorful bird that was also Jamaica's National Bird.
The Hummingbird Cake Recipe appeared in The United States Of America in 1968.
One of the first known recipes for the cake in the United States appeared in a Southern Living Magazine via a Media Press Kit sent to them from Jamaica.