Hummingbird Cake

Hummingbird Cake

  • Hummingbird Cake
  • This is one of the sweetest, most scrumptious cakes you’ll ever find. Hence the name hummingbird. This recipe originated way back in 1978 is one of the most coveted recipes around. This recipe has had some modifications to it since the original to jazz it up even more! Mouthwatering!
Servings Prep Time Cook Time Passive Time
12-16 servings 15 minutes 50 minutes 65 minutes

Ingredients

Servings: servings

Instructions

Cake
  1. Preheat oven to 350° F. Lightly grease and flour three 9” round cake pans.
  2. In a very large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg (optional).
  3. In a separate bowl, whisk the canola oil and eggs together until combined. Stir the pineapple, bananas; vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
  4. Using a wooden spoon or spatula, fold the moist ingredients into the dry ingredients until just combined (do not over-mix).
  5. Pour the batter into the three prepared cake pans, taking care to divide evenly. Bake on center racks of oven for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean.
  6. Allow the cakes to cool in the pan on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.
Cream Cheese Frosting
  1. Cream the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on a slow speed, add the confectioners’ sugar in small amounts until all is incorporated, then add the vanilla and beat until the frosting is light and fluffy.
  2. Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, and then frost the sides.
  3. Sprinkle the top completely with the remaining cup of chopped pecans (toasted or untoasted). Alternatively, press the chopped pecans onto the top of the cake Store in refrigerator, and then remove one hour before serving to allow the cake to come to room temperature.

Recipe notes

Frosting Notes:

*The cream cheese frosting recipe can be cut in half if you prefer less frosting. If so, apply sparingly so there is enough to cover the entire cake.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>