Browned Butter Hummingbird Cake

Name: Browned Butter Hummingbird Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 16 Servings
Ingredients: 2 Cups butter softened and divided; 2 Cups sugar; 2 Tablespoons vanilla extract divided; 1/2 Cup Bob Evans 100% Liquid Egg Whites – 32 Ounces; 1 1/2 Cups ripe banana mashed; 8 Ounces canned crushed pineapple drained; 3 Cups all purpose flour; 1 Teaspoon baking soda; 1 1/4 Teaspoons ground cinnamon divided; 1 Teaspoon ground ginger; 1/2 Teaspoon salt; 1/2 Cup whole buttermilk; 8 Ounces cream cheese softened; 7 Cups powdered sugar; 2 Cups pecans finely chopped, toasted

Incorporating banana and pineapple, this moist cake is frosted with a browned butter and cream cheese spread and dotted with toasted pecans. The result is a whimsical cake with flavor as delightful as its name.

Ingredients

2 Cups butter softened and divided
2 Cups sugar
2 Tablespoons vanilla extract divided
1/2 Cup Bob Evans 100% Liquid Egg Whites – 32 Ounces
1 1/2 Cups ripe banana mashed
8 Ounces canned crushed pineapple drained
3 Cups all purpose flour
1 Teaspoon baking soda
1 1/4 Teaspoons ground cinnamon divided
1 Teaspoon ground ginger
1/2 Teaspoon salt
1/2 Cup whole buttermilk
8 Ounces cream cheese softened
7 Cups powdered sugar
2 Cups pecans finely chopped, toasted

Toast nuts in a dry skillet over medium heat until fragrant.

Featured Product

Bob Evans 100% Liquid Egg Whites – 32 Ounces

Instructions

Preheat oven to 350°F.
Beat 1 cup butter, sugar, and 1 tablespoon vanilla in a large bowl with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl.
Add liquid egg white, beating until blended.
Beat in banana and pineapple until blended.
Whisk together flour, baking soda, 1 teaspoon cinnamon, ginger, and salt in a small bowl.
Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
Spread batter into 3 (9-inch) round cake pans sprayed with baking spray with flour. Bake 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
Melt 1 cup butter in a large skillet over medium heat; cook 5 to 8 minutes or until butter is browned and smells nutty. Pour browned butter into a bowl; cover, and refrigerate at least 30 minutes.
Beat browned butter and cream cheese in a large bowl with a mixer at medium speed until fluffy.
Add 1 tablespoon vanilla and 1/4 teaspoon cinnamon, beating until blended.
Gradually beat in powdered sugar until blended.
Spread frosting in between layers and on top and sides of cake. Press toasted nuts over sides of cake.