Hummingbird Cake
User Reviews
5.0
24 reviews
Excellent
Hummingbird Cake
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This Hummingbird Cake is a classic Southern dessert. This moist cake is made with pineapple, bananas, pecans, and frosted with a sweet cream cheese frosting.
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Ingredients
- 1 cup Oil *
- 1 cup sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup sour cream
- 2 cups mashed banana (about 4 ripe bananas)
- 14-ounce can pineapple (drained and chopped)
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Chopped Pecans
Cream Cheese Frosting:
- (2) ounce pkgs. cream cheese (softened)
- 1 cup butter (softened)
- 5 1/2 cups powdered sugar
- 1 - 2 Tablespoons milk or cream
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Heat oven to 350 degrees. In a mixing bowl, beat together oil, sugar, and brown sugar for 2 minutes. Add eggs, vanilla, and sour cream and mix for 2 minutes longer.
- Add bananas chopped pineapple. Fold in flour, baking soda, salt, and pecans.
- Prepare cake pans by spraying with non-stick cooking spray or using parchment paper rounds. I suggest using 8-inch or 9-inch cake pans (see notes below). Pour cake batter in pans and evenly spread.
- Bake for 20-28 minutes, depending on the cake pan size. Use a toothpick or cake tester to determine doneness. Let cool at room temperature.
- Remove from pans and let cool on cooling racks. For easier frosting, place in the freezer for 20 minutes before frosting.
Cream Cheese Frosting:
- In a large mixing bowl, cream together cream cheese and butter with a stand mixer or hand mixer for 4 minutes, until light and fluffy. Add powdered sugar, milk, and vanilla.
- Place the cake on cake plate and add frosting between each layer. After the cake has been frosted, top with additional pecans and fresh pineapple, if so desired.
Equipments used:
Notes
- *make sure the oil is fresh
- The cooking temperature will vary depending on the size of the cake pans. The 9-inch cake pans will bake faster since the cake batter will be thinner.
- The cooking temperature will vary depending on the size of the cake pans. The 9-inch cake pans will bake faster since the cake batter will be thinner.
- I used (4) 8-inch cake pans in the photos. I usually only use (3) 8-inch pans. You can use (2) or (3) 9-inch cake pans, depending on how thin you want the layers.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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