Hummingbird Cake

5:27 PM, Aug 19, 2013   |    comments
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Cake -

3 cups all-purpose flour

2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, slightly beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
One 8-ounce can crushed pineapple (do not drain)
2 cups mashed ripe banana
1 cup finely chopped pecans

Pecan-Cream Cheese Frosting
2 8-ounce packages (1 cup) cream cheese, softened
1/4 cup (1/2 stick) butter softened
1 16-ounce boxes (about 3 2/3 cups) confectioners' sugar
1 teaspoon vanilla extract

1/2 cup finely chopped pecans


Preheat oven to 350 degrees. Grease & flour three 8" or two 9" round cake pans and set aside. Combine the flour, sugar, cinnamon, baking soda and salt in a large bowl; use a fork to mix well. Mix in eggs, oil, vanilla, pineapple, bananas and pecans. Mix well, stirring gently just enough to blend everything into a good, thick batter.

Divide the batter evenly among the cake pans and bake at 350 degrees for 20-25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for about 15 minutes. Then gently turn out the cakes onto wire racks or plates. Turn the layers top side up, and let them cool completely.

To make the frosting, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners' sugar and vanilla and beat until the frosting is fluffy and smooth, stopping once or twice to scrape down the bowl and blend everything thoroughly. Add the pecans and stir well.

To complete the cake, place one layer, top side down, on a cake stand or serving plate and spread frosting on the top. Place the second layer, top side up, on the first. Frost the sides and then the top. Refrigerate the cake for 30 minutes or so, to help the icing set.

Presented by: The Museum of Appalachia

Date: 8/19/2013


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