Hummingbird Cake
Hummingbird Cake is a traditional southern recipe full of fruits, nuts, and spices and covered in a delicious cream cheese frosting. It’s the perfect way to welcome the warm days of Spring.
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
Cream Cheese Frosting
- 1 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine softened
- 1 16-ounce package powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
- Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
- From the Ultimate Southern Living Cookbook, January 1999
Frosting:
- Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Notes
From the Ultimate Southern Living Cookbook, January 1999