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Hummingbird Cake

Hummingbird Cake recipe image
This classic Hummingbird Cake is a Southern favorite that delivers incredible moisture and flavor in every bite. The batter is rich with ripe bananas, sweet crushed pineapple, and toasted pecans, creating a tender crumb that rivals any pound cake. Spiced with warm cinnamon and vanilla, it offers a comforting, home-style taste that feels both indulgent and nostalgic. The cake is traditionally layered and coated in a tangy, smooth cream cheese frosting that perfectly balances the sweetness of the fruit. It is a showstopper for potlucks, family gatherings, or holiday brunches. While it requires a bit of assembly, the result is a spectacular dessert that stores well and tastes even better the next day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2390.7
Dietary: Vegetarian
Description
This classic Hummingbird Cake is a Southern favorite that delivers incredible moisture and flavor in every bite. The batter is rich with ripe bananas, sweet crushed pineapple, and toasted pecans, creating a tender crumb that rivals any pound cake. Spiced with warm cinnamon and vanilla, it offers a comforting, home-style taste that feels both indulgent and nostalgic. The cake is traditionally layered and coated in a tangy, smooth cream cheese frosting that perfectly balances the sweetness of the fruit. It is a showstopper for potlucks, family gatherings, or holiday brunches. While it requires a bit of assembly, the result is a spectacular dessert that stores well and tastes even better the next day.
Ingredients
  • 3 cup All-purpose flour
  • 2 cup Sugar
  • 1 teaspoon Salt
  • 2 Tsps. cinnamon
  • 3 Eggs, beaten
  • 1 1/2 cup Oil
  • 3 1/2 Tsps. vanilla extract
  • 8 ounce Can crushed pineapple,with
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
  2. 2
    In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and cinnamon.
  3. 3
    Add the beaten eggs and oil to the dry ingredients; stir gently until just moistened. Do not overbeat.
  4. 4
    Fold in 1 1/2 teaspoons of vanilla extract, the crushed pineapple (with juice), chopped bananas, and one cup of chopped pecans.
  5. 5
    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  6. 6
    Remove cakes from the oven and let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. 7
    For the frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  8. 8
    Gradually add the powdered sugar, beating on low speed until incorporated, then increase speed to beat until light and fluffy.
  9. 9
    Stir in the remaining 2 teaspoons of vanilla extract.
  10. 10
    Place one cake layer on a serving plate. Spread half of the frosting over the top. Top with the second cake layer.
  11. 11
    Spread the remaining frosting over the top and sides of the cake.
  12. 12
    Sprinkle the remaining chopped pecans over the top and sides of the frosted cake.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2390.7kcal
% Daily Value *
Total Fat 92.6g143%
Saturated Fat 14.0g70%
Cholesterol 0.0mg0%
Sodium 4911.3mg205%
Total Carbohydrate 334.7g112%
Dietary Fiber 34.2g137%
Sugars 143.0g
Protein 21.1g43%

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

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