Hummingbird Cake

Life in the south is wonderful.  The greenery, the big trees, real southern hospitality and the best part…the food!!  I tend to make lots of yummy comforting meals, but I thought I should try my hand at some of their sweets.  What better to start with than the legendary Hummingbird Cake.  

Now I don’t know the origin of its name, but I do find it pretty..and this cake is so dang good that I really don’t care.  The bananas keep it moist, the pineapples give a nice tartness to the sweet aspects and the pecans give that great crunch! 

The Starting Lineup

  • 3 cups All Purpose Flour
  • 2 cups Sugar
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 3 Eggs, beaten
  • 1 1/2 cups Vegetable Oil
  • 2 tsp Pure Vanilla Extract
  • 1 8oz can of crushed Pineapple, undrained
  • 2 ripe Bananas, sliced & quartered
  • 1 cup Pecans, chopped
  • Coconut, toasted (optional)
  • Classic Cream Cheese Frosting, see recipe link below  

Preheat your oven to 350 degrees.  Butter and flour or non-stick spray 2 round cake pans.

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Sift together till evenly dispersed.

 

Next, add in your eggs, oil, vanilla extract and mix together with the dry ingredients. 

 

Make sure your pecans are roughly chopped and add those in the batter along with your crushed pineapple & bananas. 

  

 

Gently fold in the fruit and pecans into the batter.  Honestly, you could probably still use your stand mixer.  Just do so on low till ingredients are incorporated.  Don’t worry about the bananas mushing up, that’s a good thing that will keep your cake moist!

Spoon this delish batter evenly into each cake pan.  If needed, shake pans side to side slightly to even out the batter. 

 

Place into oven and bake for 28-30 minutes, toothpick comes out clean.  Remove from oven and allow the cakes to remain in pans for about 5 minutes.  Transfer the cakes out of their pans and onto a cooling rack.  You definitely want your cakes cool to the touch before applying the frosting.

Here is a link for my Classic Cream Cheese Frosting.  This batch will be plenty to cover the top and middle layer.  Classic Cream Cheese Frosting | Railroad Wife 

To assemble, spread half of the frosting onto one cake round.  Very carefully place the other round onto the bottom frosted cake and liberally frost that top.  Though optional, I like to garnish the cake with a bit of toasted coconut and a pretty Spring colored flower.  I also like to dust the sides of cake with some powdered sugar for a rustic look.  Feel free to frost the entire cake if that’s your desired look! 

  

2 Comments

    • carlylyn29 says:

      It takes a bit more time but it ALWAYS works. Non stick is great, but every now and then….

      Better yet is to butter your cake pan (bottom & sides), cut a piece of parchment paper to fit the inside bottom(trace and cut) and then dust flour over the paper and sides of pan. The butter helps the paper stick to the bottom of cake pan. In a pinch and low on actual butter, I’ve even used a butter flavored crisco I had on hand.

      If you ever had a chocolate cake you can do the same thing. Though instead of using flour (to avoid that white color) you can use cocoa powder! 🙂

      Like

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