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Hummingbird Cake with Pecan Praline Crunchies

cinderellasapron
Print Recipe Pin Recipe
Course Dessert
Servings 12

Ingredients
  

Hummingbird Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp vanilla extract
  • 8 ounces crushed pineapple (with juices)
  • 1 cup chopped pecans
  • 3 bananas, mashed

Pecan Praline Crunchies

  • 1 cup pecans
  • 4 TBSP butter
  • 1/2 cup brown sugar
  • 1 TBSP heavy cream
  • pinch salt

Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • 1 cup salted butter, softened
  • 2 pounds powdered sugar
  • 2 tsp vanilla extract
  • 3-4 TBSP heavy cream

Instructions
 

Hummingbird Cake

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the dry ingredients. Stir in the eggs, oil, and vanilla.
  • Fold in the pineapple, pecans, and bananas.
  • Pour into greased and floured cake pans about half full.
  • Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes, then turn out on a wire rack to cool completely.
  • If possible, wrap and refrigerate overnight. It makes frosting the cake easier!

Pecan Praline Crunchies

  • In a skillet, melt the butter and brown sugar over medium heat. Bring to a simmer.
  • Once bubbling, stir in the pecans, cream, and salt. Cook 2-3 minutes, or until thickened and nuts are coated.
  • Pour out onto a parchment lined baking sheet. Let cool and harden, about an hour.
  • Chop into crunchy bits.

Cream Cheese Frosting

  • In a large bowl or a stand mixer, whip the cream cheese and butter together until fluffy (about 3 minutes). Slowly add in the sugar, adding sugar and heavy cream in between until you reach the desired thick consistency.
  • To Assemble: Cut the tops off to level out the cake layers. Place one layer down, add a good bit of frosting. Sprinkle on the praline crunchies. Add a drizzle more of frosting on top to help the next layer stick. Repeat with remaining layers.
  • Frost the outside of the cake. I like to do a thin crumb layer, refrigerate for an hour, and do the final layer. Top with more crunchies.