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Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 16
Ingredients: 3 ¼ cups all-purpose flour; 1 ½ cup sugar; 1 teaspoon salt; ¾ teaspoon baking soda; 1 teaspoon cinnamon; 3 large eggs slightly beaten; 1 ½ cups melted butter (salted or unsalted); 1 ½ teaspoons vanilla; 1 cup crushed pineapple (undrained); 4 medium ripe bananas, well mashed; ⅔ cups finely chopped pecans; dehydrated pineapple flowers; banana chips; candied pecans; 2 blocks cream cheese (8 ounce each, 16 ounces total); ½ cup salted butter; 6 cups powdered sugar; 2 teaspoons vanilla; ⅓ cup crushed pineapple

Bless this Mess

Hummingbird cake is a moist lightly spiced cake made with bananas, pineapple, and chopped pecans and it's covered with a simple cream cheese frosting and a light pineapple filling. It always a huge hit! [adthrive-in-post-video-player video-id="mevLZEbQ" upload-date="2022-12-01T16:15:14.000Z" name="Hummingbird Cake Recipe" description="This lovely, Southern, hummingbird cake is so fun and delicious. Take this to your next party and it will be a hit!" player-type="default" override-embed="default"]

Ingredients

3 ¼ cups all-purpose flour

1 ½ cup sugar

1 teaspoon salt

¾ teaspoon baking soda

1 teaspoon cinnamon

3 large eggs slightly beaten

1 ½ cups melted butter (salted or unsalted)

1 ½ teaspoons vanilla

1 cup crushed pineapple (undrained)

4 medium ripe bananas, well mashed

⅔ cups finely chopped pecans

dehydrated pineapple flowers

banana chips

candied pecans

2 blocks cream cheese (8 ounce each, 16 ounces total)

½ cup salted butter

6 cups powdered sugar

2 teaspoons vanilla

⅓ cup crushed pineapple

Method

Heat the oven to 350 degrees F.

Grease 4, 6-inch cake pans with baking spray (this works so well, you can also grease and flour them very well), set aside.

In a medium mixing bowl, sift together the flour, sugar, salt, baking soda and cinnamon

Make a well in the center of the dry ingredients and add the eggs, butter, vanilla, pineapple, bananas, and pecans. Mix together until combined.

Divide the batter evenly among the prepared baking pans and place in the hot oven.

Bake for 40 minutes or until toothpick inserted in the center comes out clean or when you lightly press on the cake, it springs back. If touching it leaves an indent, bake it a few minutes longer.

Allow the cakes to cool on a wire rack for 5 minutes before removing it carefully from the pan. I like to place a cooling rack on top of my slightly cooled cake and then flip it over with the cooling rack on top (so that the rack is now on the bottom), then remove the pan and allow the cake to continue to cool on the rack.

While the cake is cooking, beat together the cream cheese and butter until smooth.

Add powder sugar and mix until smooth.

Add vanilla and mix.

Remove one cup of frosting and place it in a separate bowl, add the crushed pineapple to the reserved frosting and stir to combine well.

When the cake is completely cook, place on layer in the center of your plate or cake stand.

Pipe thick line of frosting around the edge of the first layer.

Fill inside the piped line with 1/3 of the pineapple frosting mixture and spread it out evenly.

Top with next layer and repeat until all of the layers are used.

Once assembled frost cake with thin layer of frosting, it's ok if it has a rustic look to it. This is considered a "naked cake" which means the icing is on the thin side and it's ok to see the imperfections and a bit of cake through the frosting. It's a very pretty look.

Use the extra frosting to pipe swirls on the top of the cake.

Decorate with dehydrated pineapple flowers, banana chips and candied pecans. Use the photos in the blog post for inspiration.

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