Hummingbird Cake

This gorgeous and classic cake is all thanks to Mrs. L.H. Wiggins of Greensboro, North Carolina, who allowed this pineapple-banana spice cake with cream cheese frosting to become a highly requested recipe. While there are many different variations of this delicious recipe out there now, we still stand by Mrs. Wiggins' original, indulgent creation. With a unique warm and spiced flavor and a moist banana and pineapple interior, this cake is a true Southern gem.

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from myrecipes.com

Ingredients

  • 3

    cups all-purpose flour

  • 2

    cups sugar

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 3

    large eggs, beaten

  • 11/2

    cups vegetable oil

  • 1 1/2

    teaspoons vanilla extract

  • 1

    (8-ounce) can crushed pineapple, undrained

  • 2

    cups chopped bananas

  • 1

    cup chopped pecans

  • Shortening

  • Cream Cheese Frosting

  • 1/2

    cup chopped pecans

Directions

1. Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans. 2. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). 3. Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

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