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Hummingbird Cake

Updated: Jul 2, 2021





The Hummingbird Cake was first submitted to Southern Living in 1978 by a Mrs. Wiggins of Greensboro, North Carolina. The cake has become the magazine's most popular recipe since. Indisputably, it is a beautiful cake: three layers flavored with canned pineapple, cinnamon, bananas and toasted pecans and topped with a Cream Cheese Frosting. The oil-and-egg batter is simply stirred together, no mixer involved, and creating a moist cake that keeps well.

SIDE NOTE: I found it best to make the cakes the day before and then iced them the following day. Made it so much easier.


INGREDIENTS:


3 cups all-purpose flour, plus more for pans

2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, beaten

1 1/2 cups vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-oz.) can crushed pineapple in juice, undrained

2 cups chopped ripe bananas (about 3 large bananas)

1 cup chopped pecans, toasted

Vegetable shortening

Cream Cheese Frosting:

2 (8-oz.) pkgs cream cheese, softened

1 cup salted butter or margarine, softened

2 (16-oz.) pkgs powdered sugar

2 teaspoons vanilla extract


RECIPE:


Step 1


Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.





I PULSED THE PECANS AND THEN COATED WITH BUTTER AND ROASTED FOR 10 MINUTES ON 350.


Step 2


Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.


YUMMY BATTER


Step 3


Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.



Step 4


Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.


I ADDED SOME EXTRA PECANS ON TOP OF THE SECOND LAYER


Step 5


Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on the side

of the cake.


This cake was fabulous!! My son said this was the best cake yet!

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