This cake was a lot of fun to make! The hubs said he loved it!
I really liked it too, but thought it a bit dry, so that's why I added below in the ingredients pineapples, undrained!!
This cake would be a lot of fun to add variety too by maybe adding carrot or coconut. Paula Dean has a neat sounding Hummingbird Cake & Icing as well.
Ive had this before, and couldn't for the life of me remember who made it, come to find out my Aunt Vick has made it for years! I found her recipe in my 1982 edition of my hometown cookbook, makes me so happy!!
I hope you enjoy it as much as I did.
From The Kinfolk Table Cookbook
Hummingbird Cake with Cream Cheese Frosting
Serves 10 to 12
For the cake:
2 tablespoons (0.6 ounce/28 grams) unsalted butter, at room temperature
3¼ cups (16¼ ounces/460 grams) all-purpose flour
2 cups (14 ounces/400 grams) sugar
1 teaspoon (3 grams) baking soda
1 teaspoon (3 grams) ground cinnamon
1 teaspoon (6 grams) salt
3 large eggs, beaten and at room temperature
1½ cups (12 ounces/360 milliliters) vegetable oil
One 8-ounce (227-gram)
can crushed pineapple, undrained
1½ teaspoons (7.5 milliliters) vanilla extract
2¼ cups (9 ounces/255 grams) pecans, chopped
For the frosting:
Two 8-ounce (454 grams) packages cream cheese, at room temperature
2 sticks (8 ounces/227 grams) unsalted butter, at room temperature
2 pounds (908 grams) confectioners’ sugar
1 teaspoon (5 milliliters) vanilla extract
For the cake:
- 1. Position two racks in the upper third and lower third of the oven and preheat the oven to 350°F/177°C. Grease three 9-inch/23-centimeter round cake pans with the butter. Dust the pans with ¼ cup/35 grams flour and knock out any excess; set aside.
- 2. Finely chop the bananas and measure out 2 cups/340 grams; reserve any leftovers for a different use. In a large bowl, whisk together the remaining 3 cups/425 grams flour, the sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Stir in the pineapple, vanilla, and half of the pecans.
- 3. Divide the batter equally among the prepared pans. Set two pans on the top rack and one on the bottom. Bake, rotating and alternating the cakes halfway through the baking time, for 25 to 30 minutes or until a tester inserted in the center of the cakes comes out clean. Transfer the cakes to racks and cool in the pans for 10 minutes, then invert them directly onto the racks and cool completely, about 1 hour.
- 1. While the cake cools, beat the cream cheese and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Decrease the speed to low and add the confectioners’ sugar and vanilla. Beat until light and fluffy, about 3 minutes.
- 2. To assemble, spread the frosting between the layers, scattering some of the remaining pecans in between. Continue spreading the frosting on the top and sides of the cake and sprinkle the remaining pecans on top. Serve.