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Hummingbird Cake recipe

This classic three-layer Hummingbird cakeis a flavorful, moist cake with crushed pineapple, mashed banana,toasted chopped pecans and frosted with a cream cheese frosting.

Recipe: Hummingbird Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
1 1/2 cups toasted chopped pecans – divided use
Cream Cheese Frosting:1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

  • Stir together first 5 ingredients in alarge bowl; add eggs and oil, stirring until dry ingredientsare moistened. Do not beat. Stir in vanilla, pineapple, bananas,and 1 cup pecans. Pour batter into 3 greased and floured 9-inchround cake pans.
  • Bake at 350°F (175°C) for 23 to28 minutes or until a wooden pick inserted in center comes outclean. Cool in pans 10 minutes; remove from pans on wire racks,and cool completely on wire racks.
  • Stir remaining 1/2 cup pecans into CreamCheese Frosting, if desired, or reserve them to sprinkle overtop of frosted cake. Spread frosting between layers and on topand sides of cake.
  • For Cream Cheese Frosting: Beat butterand cream cheese at medium speed with an electric mixer untilblended. Gradually add powdered sugar, beating until light andfluffy.
  • Stir in vanilla. Makesenough for 1 (3-layer) cake.

    Makes 1 (3-layer) cake.

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