Hummingbird Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword hummingbird-cake

Prep Time 15

Cook Time 30

Layer Cooling Time 1

Total Time 1 45

Servings Pieces

Calories 678kcal

Author Melissa Sperka

Ingredients

3 cup all-purpose flour
2 cup granulated sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 large eggs beaten
1 1/2 cup vegetable oil
1 1/2 tsp pure vanilla
1 8 oz can crushed pineapple undrained
2 cup chopped pecans or walnuts divided
2 cup chopped banana [or roughly mashed]
Frosting:
2 8 oz packages cream cheese softened
1 cup salted butter softened
2 16 oz boxes powdered sugar
2 tsp pure vanilla extract

Instructions

Cake: Preheat the oven to 350°F. Grease and flour 3 [9] inch cake pans or spray with baking spray. Set aside.
In a large bowl, use a whisk to sift together flour, sugar, baking soda, salt and cinnamon. Add the beaten eggs and vegetable oil. Mix by hand until moistened, do not beat.
To the bowl add vanilla extract, crushed pineapple, 1 cup of nuts and the chopped or roughly mashed banana. Stir again until evenly distributed and the batter is fully combined.
Divide the batter evenly between the prepared pans. Place into the oven and bake for 27-30 minutes or until a toothpick inserted into the center comes back clean. Cool in the pans on a wire rack.
Cream Cheese Frosting: In a medium bowl, use an electric mixer on medium high speed to cream together cream cheese and butter until light, fluffy and pale yellow in color, around 2-3 minutes. Add the vanilla, beat to combine.
Lower the speed of the mixer and gradually add the powdered sugar, beating until creamy and smooth.
Frost the cake between the layers first, then top and sides with cream cheese frosting. Sprinkle with the remaining chopped nuts. Chill.
Store refrigerated in an airtight container for up to 1 week.

Notes

a) Mrs. Wiggins didn't specify in the original recipe if she toasted the nuts for the cake. I really love the flavor of toasted nuts, and recommend that you toast them if time allows. Place on a sheet pan in a single layer and toast in a 350°F oven for 6-8 minutes, then cool completely before adding to the cake.
b) The original recipe calls for chopped bananas. Roughly mashed bananas will also work in this cake.
c) If needed, add heavy cream, half & half or whole milk 1 Tbsp at a time to thin the frosting to spreading consistency.

Nutrition