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hummingbird cake

bakermom2 avatar
Recipe by
Linda Mericle
@bakermom2
Dadeville, AL

I keep hearing about Hummingbird cakes, seeing recipes here and there, always wanting to try it. After all, its named after a hummingbird so it has to be wonderful, yes? This particular recipe is from Cooks Country, with a variation on the frosting. It was so good, my son wants it now for his birthday.

yield 12 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For hummingbird cake

  • 2 can
    (8 oz) crushed pineapple
  • 3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1 tsp
    salt
  • 2 c
    white sugar
  • 3 lg
    eggs
  • 1 c
    vegetable oil
  • 2 c
    mashed banana (about4)
  • 1 1/2 c
    pecans, toasted and chopped
  • 2 tsp
    vanilla
  • FROSTING
  • 16 Tbsp
    cream cheese softened to room temp
  • 16 Tbsp
    butter, softened (1 cup, 2 cubes)
  • 2 1/2 tsp
    vanilla
  • 1/2 tsp
    salt
  • 4 c
    powdered sugar
  • 1/2 c
    pecans, toasted and chopped

How To Make hummingbird cake

  • 1
    Preheat oven to degrees/ Grease two 8" or 9" round cake pans, lining with parchment. (I put cake strips around the pans for a flat top). Drain the pineapple set over a bowl and press out the juice. Pour the juice into a small saucepan and cook over medium heat until it reduces to about 1/3 cup, 5 minutes give or take. Toast all the pecans for the recipe, then divide, 1 1/2 cups for cake, 1/2 cup for frosting.
  • 2
    Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Whisk sugar and egg together in another bowl, then whip in the oil. Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Then stir in the flour mixture until it is just combined. (This is actually the muffin method of mixing.)
  • 3
    Divide the batter evenly between the 2 pans. They are meant to be in 9" pans, but I only had 8" pans so I also made a couple of cupcakes. If needed, smooth out the tops with a rubber spatula. Bake until dark golden brown on top and toothpick inserted in the center comes out clean or with just a few crumbs. Start checking at 45 minutes, rotating pans half way through baking. Let the pans cool on a wire rack for 20 minutes. Run a small spatula around edges of the cake, then remove from pans, peel off parchment and cool on rack another 2 hours. I like to put them, wrapped in plastic, into the freezer. It is easier to frost that way and stays fresh.
  • 4
    FROSTING: Using a standing mixer, mix the butter and cream cheese together. Then beat in the sugar, vanilla, and salt on low speed until smooth. Increase speed and blend for about 2 minutes until light and creamy. Add more powdered sugar if it is too thin, a few drops of milk if it is too thick.
  • 5
    Place one layer of cake on a platter. Smooth a generous amount of the frosting over the top, then place the other cake on top and press lightly to adhere. Spread about 2 cups of frosting over the top of that one and spread the remaining frosting all around the sides. I had enough to put the rest in a decorating bag and using a tip, made a few decorations around the bottom and top. Sprinkle top of cake with chopped pecans.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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