Southern Living Hummingbird Cake
From cajunspices66 17 years ago
- 25 minutes to make
- Serves 10
Hummingbird Cake is such a lovely name that it makes you wonder its origin. Unfortunately, my research did not lead to an answer so we are still left wondering. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Read more Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing. https://www.southernliving.com/recipes/hummingbird-cake-recipe See less
Ingredients
- 3 cups all-purpose flour shopping list
- 2 cups granulated sugar shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon ground cinnamon shopping list
- 3 eggs, beaten shopping list
- 1 1/4 cups vegetable oil shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 can (8oz) crushed pineapple, well drained shopping list
- 1 cup chopped pecans shopping list
- 2 cups ripe banana shopping list
- Cream Cheese Frosting: shopping list
- 16 ounces cream cheese, softened shopping list
- 1 cup butter, room temperature shopping list
- 2 pounds confectioners' sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 1/2 to 1 cup chopped pecans shopping list
How to make it
- Preheat oven to 350°.
- Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times.
- Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened
- Stir in vanilla, pineapple and 1 cup pecans.
- Stir in the bananas
- Spoon the batter into 3 well-greased and floured 9-inch round cake pans
- Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean.
- Cool in pan for 10 minutes, then turn onto cooling rack.
- Cool completely before frosting.
- Cream Cheese Frosting:
- Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
- Frost the tops layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans
- NOTE:THIS RECIPE MAKES 3 LAYERS.. BUT MY PICTURE SHOWS 2 LAYERS..
MY HUMMINGBIRD CAKE I MADE FOR EASTER
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The Rating
Reviewed by 12 people-
If I could rate this cake a 10 I would. This is the first 3-layer cake I've ever made and it turned out perfect. It's going to be tough but I'll try to share with my family and friends. Thanks for a delicious recipe. :)
angelgirl94
in Reidsville loved it
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BEE YOO TEE FULL!! I love the eggs in the picture also! Great job!! jett
jett2whit
in Union City loved it
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Sounds good and looks good.
blueeyes68ky
in Owenton loved it
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