Hummingbird cake is very popular in the South. It’s a moist cake, made with bananas, pineapple, pecans, coconut and cinnamon. Top it off with cream cheese frosting and you’ll feel like you’re on a tropical island. This recipe was given to me by a lady I worked with many years ago. Penny (RIP) was from Tennessee and this recipe was her mom’s.

Hummingbird Cake

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

3 cups all purpose flour
2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs beaten
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
8 oz crushed pineapple with juice
1 3/4 cups ripe bananas mashed ( about 4-5 bananas)
1 cup chopped pecans
3/4 shredded coconut
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Cream Cheese Frosting
2-8 ounce packages cream cheese, room temperature
1 stick butter, room temperature
2 teaspoons vanilla extract
2 cups powdered sugar

Directions

Preheat oven to 350 degrees
Grease 3-9″ cake pans, line the bottom of each pan with parchment paper and grease the parchment.
In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
Make a “well” in the dry ingredients and then add the eggs, oil, vanilla, pineapple, bananas, pecans and coconut,
Stir just until all ingredients are incorporated.
Pour equal amounts of batter into the three prepared pans. Tap on counter to remove any air bubbles.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool, in the pans, for ten minutes.
Remove cakes from pans and place on cooling racks until thoroughly cooled.
10. When totally cooled, frost with cream cheese frosting.
To make the frosting:
Place the cream cheese and butter in a bowl and beat until well combined.
Add the vanilla and powdered sugar and beat until mixture is of spreading consistency.
Place one cake on plate and cover top with frosting.
Add the second cake and top that with frosting.
Add the third cake to the top and frost top and sides of cake.
Sprinkle with additional chopped pecans if desired.
Refrigerate until ready to serve.