Hummingbird Cake from Chef Art Smith’s Homecomin in Disney Springs!

Chef Art Smith’s Homecomin’ at Disney Springs serves up farm-to-fork comfort food and craft cocktails and is easily a guest favorite. One of the best menu items is the famous Hummingbird Cake. The Hummingbird cake is a pineapple-banana cake with cream cheese frosting from and served with a seasonal fruit gastrique and a scoop of vanilla bean ice cream.

You can now enjoy this delicious cake at home! Share with your family or keep it all to yourself.

Cake:

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups chopped ripe bananas
• 1 cup drained crushed pineapple
• 1 cup vegetable oil
• 2 large eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 4 ounces finely chopped pecans (optional)

Frosting:

• 8 ounces cream cheese at room temperature
• 1/2 cup butter at room temperature
• 1 pound confectioners sugar
• 1 teaspoon vanilla extract

Directions:

1. Position oven racks in the center and bottom third of the oven and preheat to 350 degrees. Lightly butter two 9-inch round cake pans. Sprinkle evenly with flour and tap out excess.
2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pout into the dry mixture and fold together with a large spatula until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
3. Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks to cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.
4. Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla to make a smooth icing. Place one cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake.
5. The cake can be prepared up to one day ahead and stored uncovered in the refrigerator. Let stand at room temperature one hour before serving.

Let us know how your Hummingbird Cake turns out!

Recipe

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