Prepare to meet your new favorite dessert: the Southern Humdinger Cake. This beauty is a delightful fusion of bananas, pecans, and pineapple, topped with a rich cream cheese frosting. It's perfect for any gathering or simply to indulge your sweet tooth.
The base of this cake starts with all-purpose flour, providing structure and a soft texture. Granulated sugar sweetens the batter, while baking soda helps it rise. A pinch of salt balances the sweetness, and a touch of ground cinnamon adds warmth. Eggs bind everything together, while vegetable oil keeps it moist. Vanilla extract enhances all the flavors.
Adding crushed pineapple brings moisture and a tropical hint, while chopped pecans add crunch. Mashed ripe bananas contribute both sweetness and moisture, and shredded coconut rounds out the flavor profile. For the frosting, cream cheese and unsalted butter create a creamy base. Powdered sugar sweetens and thickens the frosting, with a splash of vanilla extract for added depth. A sprinkle of chopped pecans on top provides a final crunchy touch.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, serve it alongside a tart fruit compote or even a simple berry salad. It’s also delightful with a glass of sweet tea or a cup of rich coffee, making it a versatile choice for any meal or occasion.
Start by preheating your oven to 350°F and greasing three 9-inch round cake pans. This ensures your cake layers will bake evenly and come out easily. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon — this dry mix forms the backbone of your cake.
Next, add the eggs, oil, and vanilla directly into the dry ingredients. Mix until everything's just combined; you don’t want to overdo it. Stir in the pineapple, pecans, bananas, and coconut gently, just until they are evenly distributed throughout the batter.
Divide the batter evenly among your prepared cake pans. Bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar and vanilla, beating until the mixture is light and fluffy. Once your cake layers are completely cool, stack them up, spreading frosting between each layer and over the top and sides. Garnish with chopped pecans.
For the best flavor, let the cake chill for at least an hour before serving.
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