Hummingbird Cake – Southern Classic

This is a classic Southern American Recipe

A delicious 3 layered Banana Pineapple Cake, that everyone falls in love with! Cream cheese frosting just elevates this cake, making it one of the most charming Southern Cakes out there.

The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:20 min ♦Cook time:30 min ♦Yield:3 Layer Cake

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

All-purpose flour (measured before sifting)		3 cups
Sugar		1 ²⁄3 cups
Baking soda		1 tsp
Salt		1 tsp
Ground cinnamon		1 Tbsp
Eggs, lightly beaten		3
Vegetable / corn oil		1 cup
Vanilla extract		1 ½ tsp
Pineapple, crushed ( canned or fresh - undrained)		1 cup
Pecans, chopped ( walnuts may be used as a substitute)		1 cup
Chopped fresh banana (chop immediately before adding to batter)		2 cups

Cream Cheese Vanilla Frosting:

Philadelphia Cream Cheese - or similar		1  ( 8 oz) block
Icing sugar(powdered sugar)		1 cup
Unsalted butter, softened		½ cup
Pure vanilla extract		1 tsp

Method:

1. Sift the flour, baking soda, and salt into a large bowl.
2. Add the sugar and cinnamon. Stir well with a wire whisk or fork.
3. Beat the eggs lightly.
4. Now add the wet ingredients into the dry. Start by adding the eggs and oil, stirring until the flour is moistened. Do not beat.
5. Next, add the pineapple, nuts, banana, and vanilla extract.
6. Use a spatula to fold in the ingredients from the bottom of the bowl.
7. Make sure there is no dry flour left. Do not beat.
8. This makes a very thick batter.
9. You can use the juice from fresh or canned pineapple to aid in mixing if needed. ( Just a couple of Tbsps, no more)
10. Spoon the batter into 3 greased and floured (8-9 inches) cake pans that have been lined with parchment paper.
11. Bake at 350 F for 25 – 30 minutes OR until a toothpick is inserted in the center, comes out clean.
12. Cool in pans for 10 minutes. Then invert onto wire racks and allow to cool completely.
13. Prepare the frosting in the meantime.
14. Spread the prepared frosting in between the layers, on top and on sides of the cake. Decorate with chopped/ whole pecans.
15. Refrigerate till served.

Make the Cream Cheese Vanilla Frosting while the Cake is being baked:

1. Add the softened cream cheese and butter to a stand mixer. You can use a mixer or handheld beater.
2. Beat till nice and smooth, without lumps.
3. Use a spatula to fold in the powdered sugar. This is so you don’t have sugar dust flying everywhere.
4. Now continue to beat, adding vanilla extract till the frosting is light, smooth, and fluffy.
5. Chill till it’s time to frost your cake.
6. This yields enough frosting for one 3 layered cake.

Hummingbird Cake – Southern Classic

 

Notes:

• Pecans are sometimes hard to find where I am. Walnut is a fine substitute, less sweet than pecans but they work well.
•  I have seen cream cheese icing recipes with way-WAY more sugar which I think is insane! This one cup is more than enough, IMHO. I reduce it even further sometimes. It’s delicious and I find that less sweet is better, to let the subtle tanginess of the cheese shine through.
• The ingredients should all be at room temperature. Butter should be left to soften, and not melted. Cream cheese should be softened well ahead of time to make a nice fluffy frosting.
• Here, I decorated my cake with chopped Ferrero richer chocolates, since I didn’t have pecans.
• You can level the top of the cakes with a sharp knife for a flatter finish, or use the flat side of the cake as the top.

Key Ingredients: Flour, Eggs, Oil, Banana, Pineapple, Pecans/Walnuts, Cream Cheese, Butter, Sugar, Salt, Baking Soda, Vanilla Extract.

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