Original Hummingbird Cake

RECIPE BY SOUTHERN LIVING February 2016 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 one of our most requested recipes. 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.
Original Hummingbird Cake
Original Hummingbird Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 2

    cups sugar

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 3

    large eggs, beaten

  • 1 1/2

    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 pecan

  • Ingredients for Cream Cheese Frosting

  • 2

    (8-ounce) package cream cheese, softened

  • 1

    cup butter or margarine, softened

  • 2

    (16-ounce) package powdered sugar, sifted

  • 2

    teaspoon vanilla extract

Directions

How to Make It: Step 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. Step 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). Step 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. Cream Cheese Frosting How to Make It: Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.

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