How to Make a Hummingbird Cake
By now, you likely know my obsession with Southern baking, and this Hummingbird Cake has become a new beloved treat. It’s moist three layers of cake, cream cheese frosting, and crunch of pecans is downright cult-worthy; it has been in Southern states for more than 40 years.
Don’t let the addition of canned pineapple or bananas throw your off—it’s hardly a dessert full of fruit. Rather it gives the vanilla cake some needed weight and body, plus flavor, that makes it a summer standby. Since, well, summer is on the horizon, so are my plans to whip up a Hummingbird cake. Won’t you try it too?
For the cake:
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 8-oz can crushed pineapple in juice, undrained
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
For the cream cheese frosting and topping:
2 8-oz pkg. cream cheese, softened
1 cup salted butter or margarine, softened
2 16-oz pkg. powdered sugar
2 teaspoons vanilla extract
3/4 cup pecan halves, toasted
1. Prepare the cake layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
4. Prepare the cream cheese frosting. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
5. Assemble cake. Place 1 cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
*This recipe is from Southern Living.