Hummingbird Cake

Hummingbird cake is a lovely alternative to carrot cake for a Fall gathering or birthday. It has all the things we love about carrot cake, it’s moist and rich with cream cheese frosting, but with a fruitier ingredient list. We’ve mixed up hummingbird cake a bit by adding cranberries and white chocolate. Delicious!

Hummingbird Cake
Ingredients:

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 1/2 cup pecans, chopped
2 1/2 cups bananas, chopped
1 cup dried cranberries

Instructions:

Prepare two 8-inch cake pans with baking spray, set aside.
Preheat oven to 350°F.
Combine flour, baking soda, salt, sugar and cinnamon in the bowl of a mixer.
Add eggs, oil and vanilla on low, until just combined, do not over mix.
Fold in by hand, pineapple,  1 cup pecans, 2 cups bananas and 1/2 cup cranberries.
Pour into prepared pans and bake for 25 to 30 minutes or until cake tests done.
Cool cake, then fill and frost with White Chocolate Cream Cheese Frosting, garnish with remaining nuts and fruit.

White Chocolate Cream Cheese Frosting
Ingredients:

3 cups white chocolate chips
3 (8-oz.) packages cream cheese, softened
3/4 cup butter, softened
7 1/2 cups confectioners’ sugar

Instructions:

Melt chocolate, stirring until smooth.
Beat cream cheese and butter until creamy.
Add chocolate and combine well.
Add sugar in small batches until thick and smooth.