Hummingbird Cake

CakesAuthorCakesCategory,
Yields1 Serving
Cake Layers
 3 cups all-purpose flour, plus more for pans
 2 cups sugar
 1 tsp table salt
 1 tsp baking soda
 1 tsp ground cinnamon
 3 large eggs, lightly beaten
 1 ½ cups vegetable oil
 1 ½ tsp vanilla extract
 1 (8-oz.) can crushed pineapple in juice, undrained
 2 cups chopped bananas (about 4 medium bananas)
 1 cup chopped pecans, toasted
 Vegetable shortening
Cream Cheese Frosting
 2 (8-oz.) packages cream cheese, softened
 1 cup butter, softened
 2 (16-oz.) packages powdered sugar
 2 tsp vanilla extract
Additional Ingredient
 1 cup pecan halves, toasted
Prepare the Cake Layers
1

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 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Prepare the Cream Cheese Frosting
4

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.

Assemble Cake
5

Place first 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 in a circular pattern.

 

Recipe from Southern Living

Ingredients

Cake Layers
 3 cups all-purpose flour, plus more for pans
 2 cups sugar
 1 tsp table salt
 1 tsp baking soda
 1 tsp ground cinnamon
 3 large eggs, lightly beaten
 1 ½ cups vegetable oil
 1 ½ tsp vanilla extract
 1 (8-oz.) can crushed pineapple in juice, undrained
 2 cups chopped bananas (about 4 medium bananas)
 1 cup chopped pecans, toasted
 Vegetable shortening
Cream Cheese Frosting
 2 (8-oz.) packages cream cheese, softened
 1 cup butter, softened
 2 (16-oz.) packages powdered sugar
 2 tsp vanilla extract
Additional Ingredient
 1 cup pecan halves, toasted

Directions

Prepare the Cake Layers
1

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 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Prepare the Cream Cheese Frosting
4

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.

Assemble Cake
5

Place first 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 in a circular pattern.

Hummingbird Cake

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