Do you know why this cake is called a Hummingbird Cake? No, it’s not made from, nor for hummingbirds. Nor does it resemble a hummingbird.
The history of the Hummingbird cake recipe varies depending on the teller. Some say it’s so sweet it can attract hummingbirds, other say it was named after the hummingbird because of the colors of the fruits. But everyone seems to agree, it became popular in the 1970’s across the south and possibly originated in Jamaica in the 1960’s.
I like to believe what a little birdie (maybe it was a hummingbird) told me that every bite makes you “hum” with delight. And that is exactly the sound we made as we were gobbling it up
It’s filled with pineapple, bananas, cinnamon, and pecans, covered with cream cheese frosting and true to tradition, it will not last long.
Hummingbird Cake
A cake loaded with pineapple, pecans and bananas
Prep Time30 mins
Cook Time35 mins
Cooling time20 mins
Total Time1 hr 25 mins
Servings: 12
Calories: 519kcal
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup canola oil
- 1 1/2 teaspoon vanilla
- 1 8 oz can crushed pineapple undrained
- 1 cup pecans chopped
- 2 bananas chopped
For the Frosting
- 2 8 oz packages cream cheese softened to room temperature
- 1 cup butter softened to room temperature
- 2 16 oz packages powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup pecans for topping
Instructions
- Heat oven to 350 degrees
- 2. Grease and flour three 9 inch cake pans.
- Mix the dry ingredients in a large mixing bowl
- Add the eggs and oil, mix until well combined. (do not beat)
- Stir in the vanilla, pineapple, 1 cup of the chopped pecans and the bananas.
- Spoon the batter into your prepared cake pans and bake for 25-30 minutes.
- Cool pans on wire rack for 10 minutes, remove from pans and cool completely on wire rack.
- Spread cream cheese frosting between the layers and on top and sides of the cake.
- Sprinkle with 1/2 cup of chopped pecans.
For the Frosting
- Beat cream cheese and butter until creamy smooth
- Gradually add powdered sugar and beat until fluffy
- Mix in vanilla
Nutrition
Calories: 519kcal | Carbohydrates: 64g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 437mg | Potassium: 174mg | Fiber: 3g | Sugar: 37g | Vitamin A: 550IU | Vitamin C: 1.8mg | Calcium: 27mg | Iron: 2mg
Some Other Desserts that can make you humm!!
Caramelized Pear and Pecan Topping over Cheesecake
Dutch Oven Texas Peach Cobbler
This is easily one of my favorite cakes!
Hi! This looks amazing! Can I make this into a bundt cake? Thank you!
I have never tried it in a bundt cake pan but I can’t think of a reason why it wouldn’t work. Please let me know if you try it.