Ingredients
    Hummingbird Cake
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup unsweetened applesauce
    • 1/4 cup vegetable oil
    • 3 eggs
    • 8 oz. can crushed pineapple (with juice)
    • 2 cups diced ripe bananas
    • 1 cup chopped walnuts
    • 1 1/2 teaspoons vanilla extract
    Cream Cheese Frosting
    • 1 8 oz. package cream cheese (softened)
    • 1/2 cup unsalted butter (softened)
    • 6 cups confectioners’ sugar
    • 1 teaspoon vanilla extract
    Instructions

    Hummingbird Cake

    Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
    In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
    Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.

    Cream Cheese Frosting

    In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
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    Now I’m going to show you how to decorate it with a petal technique.
    A yummy recipe and a decorating tutorial…it’s a Two-fer!
    This design was inspired by My Cake School.
    I think it is my new favorite – so easy and so pretty!

    • Cover your cake with a crumb coat (very thin layer of frosting).
    • Prepare a decorating bag with a large round tip (Wilton #12).
    • Pipe a vertical line of dots on the side of your cake.
    • Use a small spatula to press down on each dot, dragging to the right.
    • Make another line of dots, just to the right of your petals. Repeat.

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