Hummingbird Cake, the luscious yummy cake that is a favorite of the Southern table and the most requested cake recipe of Southern Living is always a favorite of our “springtime” table too. We have created many versions including the infamous Maida Heatter’s “Savannah Banana Cake“* which are fabulous as well so as we see flower buds popping out in springtime joy, it is a good time for us to revisit this wonderful cake and share. It is also a staple dessert for the Easter season. A cake that you will love and it will love you back in a satisfied palette!
- 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.
Prepare Cream Cheese Frosting
- YIELD: 3 cups
- COURSE: Cakes/Frostings
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar, sifted
- 1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
* Watch for a future reposting of this luscious cake.