Hummingbird Cake

This classic Hummingbird Cake is a Southern favorite that delivers incredible moisture and flavor in every bite. The batter features ripe bananas and crushed pineapple for natural sweetness and tenderness, while chopped pecans add a delightful crunch. Spiced with warm cinnamon and baked until golden, the cake is incredibly soft and fragrant. It is traditionally topped with a tangy cream cheese frosting that balances the sweetness perfectly. This dessert is perfect for church suppers, potlucks, family reunions, or any special occasion where you want to impress guests with a homemade treat. It stores well, making it an excellent choice for make-ahead gatherings.

Cooking Method: Baking

Cuisine: Southern

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 2133.9

Dietary: Vegetarian

Description

This classic Hummingbird Cake is a Southern favorite that delivers incredible moisture and flavor in every bite. The batter features ripe bananas and crushed pineapple for natural sweetness and tenderness, while chopped pecans add a delightful crunch. Spiced with warm cinnamon and baked until golden, the cake is incredibly soft and fragrant. It is traditionally topped with a tangy cream cheese frosting that balances the sweetness perfectly. This dessert is perfect for church suppers, potlucks, family reunions, or any special occasion where you want to impress guests with a homemade treat. It stores well, making it an excellent choice for make-ahead gatherings.

Ingredients

3 cup All purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 cup Sugar
1 teaspoon Cinnamon
3 Eggs, beaten
3/4 cup Vegetable oil
1 1/2 teaspoon Vanilla
8 ounce Crushed pineapple
1 cup Pecans, chopped
1 3/4 cup Bananas, mashed

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2
In a large bowl, whisk together flour, baking soda, salt, sugar, and cinnamon.
3
Add beaten eggs and vegetable oil to the dry ingredients; stir until just moistened. Do not overmix.
4
Stir in vanilla extract, drained crushed pineapple, 1 cup of chopped pecans, and mashed bananas until evenly combined.
5
Divide batter evenly among the prepared cake pans.
6
Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
7
Cool cakes in pans on wire racks for 10 minutes.
8
Remove cakes from pans and allow to cool completely on wire racks before frosting.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2133.9kcal

% Daily Value *
Total Fat 90.5g140%
Saturated Fat 12.6g63%
Cholesterol 0.0mg0%
Sodium 2445.6mg102%
Total Carbohydrate 317.5g106%
Dietary Fiber 17.4g70%
Sugars 155.8g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hummingbird cake, banana cake, pineapple cake, pecan cake, cream cheese frosting, southern dessert, potluck cake, moist cake, cinnamon cake, layer cake, christmas dessert, spring dessert, baked dessert, crowd pleaser, comfort food

Read it online: https://www.chefs-mate.com/recipe/hummingbird-cake-3/