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Hummingbird Cake
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Hummingbird Cake

Course Cakes, Dessert
Cuisine American
Keyword hummingbird-cake
Prep Time 15 minutes
Cook Time 30 minutes
Layer Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 Pieces
Author Melissa Sperka

Ingredients

  • 3 cup all-purpose flour
  • 2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp soda
  • 1 tsp ground cinnamon
  • 3 large eggs beaten
  • 1 ½ cup vegetable oil
  • 1 ½ tsp pure vanilla
  • 1 8 oz can crushed pineapple undrained
  • 2 cup chopped pecans or walnuts divided
  • 2 cup chopped banana [or chunky 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

  • Preheat the oven to 350°F. Grease and flour 3 [9] inch cake pans, set aside.
  • Sift together the dry ingredients. Add the beaten eggs and vegetable oil. Mix by hand until moistened, do not beat.
  • Stir in the pure vanilla extract , crushed pineapple, 1 cup of nuts and the chopped or chunky mashed banana. Stir again until fully combined.
  • Divide the batter evenly between the pans. Place into the oven and bake for 27-30 minutes or until a toothpick inserted into the center comes back clean. Cool on a wire rack.
  • To make the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla.
  • Gradually add the powdered sugar, beating until creamy and smooth.
  • Frost the cake between the layers first, then top and sides.
  • Sprinkle with the remaining chopped nuts.
  • Store refrigerated.

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.