This spaghetti transforms into a delectable Cajun take on an old classic Italian noodle dish. You can always substitute chicken if you are sensitive to shrimp or crawfish.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 2 cups white sugar
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 1 ½ cups vegetable oil
- 3 large eggs, beaten
- 1 ½ teaspoons vanilla extract
- 1 cup crushed pineapple
- 3 medium ripe bananas, sliced
- 1 cup chopped pecans, toasted
- 2 (8 ounce) packages cream cheese, softened
- ½ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 (16 ounce) package powdered sugar
- ½ cup white sugar, or as needed
- ¼ cup edible flowers, assorted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
- Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
- Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
- Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
- Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
- Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
- Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
- Place in the refrigerator to chill for 1 hour.
- Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
- Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
- Place cooled hummingbird on top of cake and decorate with edible flowers.
- You can use pineapple chunks in place of crushed pineapple, if preferred, and you can decorate with more pecans instead of flowers.
- I didn’t use all of the frosting but you may.
Nutrition Facts
| Calories | 983 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 18 g |
| Sodium | 436 mg |
| Sugars | 85 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make and a big hit! Delicious will make again!
Any substitute for the nuts? I can’t eat nuts but this cake sounds really good.
Incredible! My favorite go to cake.
It was good just reminded me more of banana nut bread
This is the most excellent cake I’ve ever baked! Moist, perfect crumb, dense; I changed nothing. The edges have a nice slight crust, perfect with coffee or tea.
Made this as cupcakes. It made two dozen. Everyone liked them. Thanks for something to do with bananas that’s not banana bread.
This is so good! It tastes a bit like a cross between a carrot cake and banana bread. I had to omit the pecans due to a nut allergy but it was still delicious. And I did use all of the icing/frosting! 😀
This is one of the best cakes ever! I like the lighter cream cheese icing because the cake is sweet enough. I love the fact that it is super simple to throw together but the taste says otherwise! Thank you Chef!
absolutely fantastic!
Followed the recipe except I made it in a 9×13. Really good. Everyone likes it and I will make it again!