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Hummingbird Cake

By bellalimento |

Hummingbird cake is an odd name for a cake, but it’s incredibly delicious nonetheless. Don’t let the list of ingredients fool you– it comes together in a snap and you can even mix this up without a mixer {yes, an old fashioned wooden spoon works like a charm here}, making it an ideal cake for husbands and/or children to make for MOTHER’S DAY coming up THIS SUNDAY ; ) wink wink!

Hummingbird Cake

You can make this as a three layer cake or a two layer cake. I’ve chosen a two layer cake today and decorated with edible flowers for an extra special presentation.

Hummingbird Cake
What you’ll need:
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs – beaten
1/2 cup vegetable/canola oil
1 1/2 teaspoons pure vanilla extract
8 ounces crushed pineapple – undrained
1 cup chopped pecans
1 cup bananas – mashed

Cream Cheese Frosting:
16 ounces cream cheese – room temperature
1 cup unsalted butter – softened
32 ounces powdered sugar
2 teaspoons pure vanilla extract

optional: additional crushed pecans to garnish outside of cake

What to do:
1. Preheat oven to 350 degrees. Into a large mixing bowl add: flour, sugar, salt, baking soda and cinnamon. Whisk to combine.

2. Add: eggs, oil and vanilla extract. Mix until combined.

3. Add: pineapple, pecans and bananas. Mix until combined.

4. Evenly distribute mixture between three well-greased 9″ cake pans. Bake for approximately 25-35 minutes OR until it passes the toothpick test. Allow cakes to cool for 5-10 minutes and then remove them from pans and transfer to wire racks to cool completely.

5. To make Cream Cheese Frosting: WHILE cake is cooling, into a large mixing bowl add: cream cheese and butter. Mix until smooth. GRADUALLY add powdered sugar and beat until fluffy. Add vanilla extract. Stir to combine.

6. To assemble: Place frosting between layers. Frost outside of cake. Garnish with additional nuts on the outside or top if desired. Refrigerate until time to serve.

Note: Cake must be refrigerated

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About bellalimento

bellalimento

bellalimento

Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Along with her delicious recipes being a staple on Babble's Food channel, Jones has been featured on sites such as: Saveur, CNN’s Eatocracy, The Cooking Channel, and The Washington Post.

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6 thoughts on “Hummingbird Cake

  1. Angie McGowan says:

    This is so freakin cute to put flowers on a hummingbird cake, I love it!

  2. Kate@Diethood.com says:

    So sweet and so pretty… I’d love to have a piece of this!

  3. Sue Lee says:

    Are the portions different if I want to make a 3 layer-cake?

  4. Mammadar says:

    A friend of mine made one of these and because I thought the name was so funny, she put (what looked like) bird feet sticking up out of the cake. I will be quiet the next time…..lol. I can’t wait to try it :)

  5. bridget {bake at 350} says:

    Gosh, that is SO pretty!

  6. Matthew "mmWine" Horbund says:

    Lovely. However, for me, the “What you need” should say “a baker with a good hand for detail” :)

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