HUMMINGBIRD CAKE – Fresh bananas and crushed pineapple make this cake sweet and moist. It’s perfect for special occasions and general spoiling of loved ones.
If you haven’t heard of hummingbird cake the first thing you need to know is that it will make your house smell like heaven while it bakes, and it tastes amazing. It’s perfect if you’re looking for something for a special occasion.
My husband’s sweet mother is known for making this delicious cake. It’s always a special treat when she makes it, and even the smallest bite brings back fond memories for my husband.
I like to trim the rounded tops off of each layer before assembling the cake. It helps to keep the cake straight and the layers uniform.
Don’t skip toasting the pecans. It really does intensify the flavor and texture of the nuts.
Here’s what you need to make Hummingbird Cake…
- Flour
- Sugar
- Salt
- Baking soda
- Cinnamon
- Eggs
- Vegetable oil
- Vanilla extract
- Crushed pineapple
- Bananas
- Pecans
- Cream cheese
- Butter
- Powdered sugar
Hummingbird Cake
HUMMINGBIRD CAKE - Fresh bananas and crushed pineapple make this cake sweet and moist. It's perfect for special occasions and general spoiling of loved ones.
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoon plus 2 teaspoons vanilla extract
- 1 (8oz) can crushed pineapple, undrained
- 2 cups chopped ripe bananas (about 3-4 bananas)
- 1 cup chopped pecans, toasted
- 2 (8oz) packages cream cheese, soft
- 1 cup butter, soft
- 32oz powdered sugar
- 3/4 cup pecan halves, toasted
Instructions
- Preheat oven to 350.
- Grease 3 (8-inch) round cake pans.
- Whisk together in a large bowl the flour, sugar, salt, baking soda and cinnamon.
- Add the eggs and oil. Stir until completely mixed, careful not to overmix.
- Add 1 1/2 teaspoons of vanilla, undrained pineapple, bananas and toasted pecans; stir to combine.
- Divide the batter into the prepared cake pans, evenly distributed.
- Bake for 25-30 minutes. An inserted toothpick should come our clean.
- Cool in pans for 10 minutes. Remove from pans and cool completely.
- For the frosting: in a stand mixer beat the cream cheese and butter until smooth and light in color.
- While the mixer is running on low, slowely add the powdered sugar.
- Add in the remaining vanilla, beat on medium for 1-2 minutes.
- To assemble: Place 1 cake layer on cake stand, spread 1 cup of frosting over the top; repeat with the second cake layer; top with the 3rd cake layer and use remaining frosting for top and sides of cake.
- Place the toasted pecan halves around top edge of cake, pat additional toasted chopped pecans along the bottom third of the cake edge.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 784Total Fat: 39gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 67mgSodium: 323mgCarbohydrates: 109gFiber: 2gSugar: 86gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: Adapted from Southern Living
[…] you love cake? Try my Hummingbird Cake or Angel Food […]