Hummingbird Cake
Classic scratch made Southern Hummingbird Cake is an old fashioned favorite in the South with it's unique mix of pineapple, banana, pecans and rich cream cheese frosting.
Servings: 1 Cake
Calories: 426kcal
Ingredients
Hummingbird Cake Ingredients
- 3 c All Purpose Flour
- 2 c Granulated Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 3 Large Eggs beaten
- 1.25 c Vegetable Oil
- 1.5 tsp Vanilla Extract
- 8 oz Can Crushed Pineapple with Juice
- 2 c Chopped Ripe Bananas
- 1 c Chopped Pecans
- Vegetable Shortening and Flour for dusting the pans
Cream Cheese Frosting for Hummingbird Cake
- 2 8 oz Packages of Softened Cream Cheese
- 2 Sticks of Softened Butter
- 32 oz Confectioners Sugar
- 2 tsp Vanilla Extract
- Pecan Halves and Chopped Pecans for garnish if desired
Instructions
- Preheat oven to 350°F
- Cake
- In a large mixing bowl: Whisk together the flour, sugar, salt, baking soda, and cinnamon.
- Next add the eggs and vegetable oil to the flour mixture and stir until incorporated.
- Lastly, stir in the vanilla, pineapple, bananas and chopped pecans.
- Divide the batter evenly into 3 nine inch prepared cake pans.
- Bake 25-30 minutes or until set when a wooden toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes and then remove to wire cooling racks.
- Cool upside down to flatten the tops of the cakes for one hour.
- Frosting
- Beat cream cheese and butter with a mixer on medium low until smooth.
- Gradually add the powder sugar on low blending after each addition until all has been incorporated. Increase speed to medium high and mix until fluffy.
- Frost between layers when assembling the cake and cover the top and sides with remaining frosting. Garnish with pecan halves and chopped pecans, if desired.
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Nutrition
Calories: 426kcal | Carbohydrates: 93g | Protein: 6g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 136mg | Fiber: 2g | Sugar: 70g