Hummingbird Cake

Hummingbird Cake
 
Author:
Recipe type: Dessert, Cake
Serves: 12
Prep time:
Cook time:
Total time:

 
This is a forgotten favorite from my Humphreys Family Cookbook. I haven’t seen this served in a while and I think it’s time for a comeback! Perfect for Easter or Mother’s Day!
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1½ cups vegetable oil
  • 1½ teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting (Below)
  • ½ cup chopped pecans (for topping)
Instructions
  1. Preheat oven to 350°F.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Add eggs and vegetable oil, stir until just combined (do not beat!)
  4. Stir in vanilla, pineapple, pecans and bananas.
  5. Spoon batter into three well-greased and floured 9-inch cake pans.
  6. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cake is cooling and the oven is still hot, toast the remaining pecans for about 5 minutes on a sheet pan lined with parchment paper.
  8. Let cake and pecans cool at least 1 hour before icing.
Notes
Cream Cheese Frosting: 1 pkg (8oz) cream cheese 1 (16oz) pkg powdered sugar 1 stick butter 2 tsp vanilla Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.

 

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