My mom’s birthday is coming up. When I was little my mom used to buy a cake at a bakery called a Hummingbird cake…I always remember her ooh and ahh over the cake. So this year I thought she might like a homemade Hummingbird cake. I am going to test out the recipe this weekend so I am going to try out this recipe so I have a little experience with it before I present it to her for her birthday. In case you didn’t know my mom is the cake baker in the family, so she is always the one that makes and decorates the cakes for us. I have been making her birthday cakes the past few years and I really think she will enjoy this one. I’ll let you know how my first try goes, I have never made a layered cake before and this one has three.
The ultimate recipe for Hummingbird Cake. Its the most requested recipe in Southern Living magazine history and frequents covered dish dinners all across the South, always receiving rave reviews.
- YIELD: 16 servings
- COURSE: Desserts, Cakes/Frostings
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting
- 1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.