Ingredients for Tennessee Hummingbird Cake
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How to Make Tennessee Hummingbird Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mash the bananas. Add the mashed bananas, pineapple, and pecans to the creamed mixture. Mix well.
- In a third bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla.
- Once the cake is completely cool, frost it with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
287g
Fat
47g
Carbs
42g
