Hummingbird Cake

Recipes blended from Baking with Blondie and Cake by Courtney

CAKE 

1 box Duncan Hines spice cake, sifted 

3 eggs 

1/2c sour cream

1/2c buttermilk 

1/3c vegetable oil

1tsp vanilla

1c crushed pineapple*

2c mashed Bananas*

*I pureed my pineapple and bananas to not have chunks

FOR THE PINEAPPLE CURD

1 cup pineapple juice

1/2 cup granulated sugar

2 whole eggs

4 egg yolks

2 tsp. corn starch

4 tbsp. unsalted butter cut into cubes

FOR THE BUTTERCREAM

1 1/2 cups unsalted butter slightly cold

6 oz. cream cheese slightly cold

6 cups powdered sugar, sifted

3 tbsp heavy whipping cream

1 tsp. vanilla

pinch of salt

FOR THE CANDIED PECANS

2 cup chopped pecans

2/3 cup sugar

FOR THE CURD (make at least a couple hours ahead. You'll want it cold)

Whisk the sugar, the pineapple juice and corn starch in a medium saucepan.

In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the pineapple mixture.

Turn the heat to medium. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. (Refrigerate until completely set, at least 4 hours and up to 5 days.)

FOR THE TOASTED, CANDIED PECANS

Combine the chopped pecans and sugar in a skillet over medium heat.

Continuously stir as the nuts are cooking and the sugar is melting. We want to coat the pecans with the sugar as it melts, but we don't want the pecans to burn.

This process takes some patience.

Once the pecans are coated with sugar and toasted, pour them onto a sheet of parchment paper to cool completely.

FOR THE CAKE 

Preheat convection oven to 325°

Use crisco and flour to grease 3-6" pans or 2-8" pans. Also could make 24 cupcakes. 

Whisk all wet ingredients together until incorporated. 

Sift cake mix into wet ingredients. 

Divide evenly between cake pans. 

Bake for 25-30 minutes- until center is just barely set. 

Let sit out for 5 minutes. Then plop upside down onto cooling  racks until room temperature. 

Transfer to freezer for 15+ minutes (makes it easier to frost) 

FOR THE BUTTERCREAM

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.

Add a bit of cream and vanilla and pinch of salt. 

With the mixer on low speed, gradually add the powdered sugar 1/2c at a time. 

Add rest of cream. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes to whip.

ASSEMBLY

Place the first cake layer, top side up, on a cake plate or cake board.

Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.

Place a second cake layer on top of the piped frosting and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.

Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.

Finish frosting and decorating the cake with the remaining frosting. Cover the cake with the candied pecans.