I've seen Hummingbird Cake floating around on a couple of my not-so-southern foodie bloggers pages, and I am just so thrilled more people north of the Mason Dixon are discovering this dessert. It's a classic, and one of the best cakes I've ever eaten (we even served Hummingbird as a layer in our wedding cake). It has two of my all-time favorite fruits in it - banana and pineapple, and it's topped off with cream cheese frosting.
But enough about why I like it . . .here's the recipe so you can try it for yourself! Enjoy this one.
This made for a perfect Easter dessert this past weekend! I even doubled the recipe and made 24 Hummingbird Cupcakes alongside the cake.
Hummingbird Cake -- Southern Living (all-new ultimate edition)
Oh, and never mind if your cake turns out lopsided like mine . . .people will love it so much they won't even care! :)
Cake or Cupcakes:
(this recipe will make 1 three-layer cake or 24 cupcakes)
- 3 c. all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c. sugar
- 1 tsp ground cinnamon
- 3 eggs, lightly beaten
- 3/4 c. vegetable oil (I've never tried subbing applesauce in place of the oil, but I'm sure you could get away with it)
- 1 1/2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
- 1 3/4 c. mashed ripe bananas (roughly 3 medium sized bananas)
- *optional -- 1 c. chopped pecans (I'm not a huge fan of nuts in my cake, so I always leave these out)
- Combine first 5 ingredients in a large bowl, stir to combine. Add eggs and oil; stir until moist. Stir in vanilla, pineapple and banana (and pecans, if applicable).
- Pour batter into 3 greased 9-inch cake pans (or divide into cupcake pans - the batter will make 24 cupcakes)
- Bake at 350 for 23 minutes or until wooden toothpick comes out clean. Cool on wire racks in pans for 10 minutes. Remove from pans and cool completely before frosting.
- 1 (8 oz.) package cream cheese, softened (don't even bother getting that low-fat junk. Get the full-fat cream cheese, y'all!)
- 1/2 c. butter, softened (is the recipe starting to sound southern yet?)
- 1 TBSP vanilla extract
- 1 (16 oz.) powdered sugar
- *optional -- 1 c. chopped pecans (again, I leave these out)
- Beat first 3 ingredients together until creamy. Gradually add powdered sugar, beating at low until blended. Blend until smooth.
- Stir in pecans, if applicable.
Try not to eat all the frosting . . .
And then plop it on your lopsided cake . . .
Or cupcakes . . .
And no, it's not ghetto to use your Christmas cupcake papers for Easter. Work with whatcha' got! :)