Hummingbird Cake

Hummingbird Cake

This Hummingbird Cake tastes even better the day after it’s made.

Hummingbird Cake
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  1. 3½ cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1 cup firmly packed light brown sugar
  4. ¾ cup toasted pecans, chopped
  5. ¾ cup sweetened flaked coconut, toasted
  6. 2 teaspoons ground cinnamon
  7. 1½ teaspoons baking soda
  8. ½ teaspoon salt
  9. ¼ teaspoon ground ginger
  10. ¼ teaspoon ground nutmeg
  11. ¼ teaspoon ground allspice
  12. 1 (20-ounce) can crushed pineapple, drained
  13. 2 cups mashed ripe banana
  14. 1 cup canola oil
  15. 1 tablespoon vanilla extract
  16. 3 large eggs, lightly beaten
  17. Cream Cheese Frosting (recipe follows)
  18. Garnish: chopped toasted pecans
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
  2. In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs. Make a well in center of dry ingredients. Pour banana mixture over dry ingredients; stir until combined. Divide batter among prepared pans, smoothing tops with an offset spatula.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans 10 minutes. Remove from pans; let cool completely on wire racks.
  4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans, if desired. Cover and refrigerate up to 3 days.
Taste of the South
Cream Cheese Frosting
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  1. 3 (8-ounce) packages cream cheese, softened
  2. 1 cup unsalted butter, softened
  3. 2 teaspoons vanilla extract
  4. ¼ teaspoon salt
  5. 2 pounds confectioners’ sugar
  1. In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Add butter, vanilla, and salt; beat until smooth. Gradually add confectioners’ sugar, beating until smooth.
Taste of the South

Find more great recipes like this one in Taste of the South‘s December 2015 issue!




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