When it comes to signature Southern desserts, Hummingbird Cake is certainly a favorite of many. According to Southern Living, it’s also become their most requested recipe ever.
That is, of course, since they first ran Mrs. L.H. Wiggins recipe in 1978.
If you’re familiar with the classic cake, this retro recipe will likely bring back fond memories. If you’ve never had it, trust us, you’re in for a treat.
(Oh, and speaking of hummingbirds, here’s your reminder. If you haven’t put out your hummingbird feeders yet, it’s about to be that time of year.)
For this recipe, you’ll need the following:
1 Can (8-oz.) Crushed Pineapple
4 Medium Ripe, Mashed Bananas
1 Cup Chopped Pecans (+ Extra for Garnish)
1 Cup (2 Sticks) Softened Butter
3 Large, Lightly Beaten Eggs
1/3 Cup Buttermilk
2 Tsp. Vanilla Extract
3 Cups All-Purpose Flour
1 ½ Cups Granulated Sugar
1 Cup Brown Sugar
2 Tsp. Ground Cinnamon
1 Tsp. Baking Soda
1 Tsp. Salt
You’ll also need three 9-inch round baking pans, nonstick cooking spray, and parchment paper.
For the frosting, you’ll need:
2 (8-ounce) Packages of Cream Cheese
1 Cup Softened, Unsalted Butter
1 Tsp. Vanilla Extract
2 Cups Sifted Powdered Sugar
Initial Prep Work
First up, you’ll want to preheat your oven to 350° F. Then, spread your pecans in a single layer across a shallow pan and bake for six to eight minutes. Give them a quick stir after three or four minutes. When they come out of the oven, they should be fragrant and lightly toasted.
Next, coat your three cake pans with cooking spray and line the bottom of each one with parchment paper. Also, be sure to give the paper a quick spritz as well.
Let’s Make a Cake
To make the cake, you’ll first whisk together the main, dry ingredients in a large bowl. That means your flour, two types of sugar, cinnamon, baking soda, and salt. In another bowl, mix your eggs, vanilla, and butter.
Next, add the butter mixture and the buttermilk, alternating the two, to your dry ingredients. Once combined, you can add your mashed bananas, the can of crushed pineapple, and your pecans. The consistency of your batter should be relatively thick, like that of banana bread.
Now you’ll want to spoon it evenly into the three, prepared pans. After distributing the batter, be sure to tap the pans on your countertop to get any air bubbles out.
Bake for 28 to 35 minutes, and don’t forget to do the good ol’ toothpick test. A wooden toothpick inserted into the cake should come out clean.
Cool and Decorate
Let the pans cool for about 10 minutes before attempting to release the cake layers. Then, remove them from the pans and let them completely cool on wire racks.
While the cake layers are cooling, it’s time to make some cream cheese frosting. For this, you’ll thoroughly mix your cream cheese, butter, and vanilla – preferably in a stand mixer with a paddle attachment. Once smooth, gradually add the powdered sugar while beating at a low speed. Once all ingredients are combined, beat at medium-high for about three minutes to get a light, fluffy consistency.
Spread the frosting between each layer of cake before frosting the top and sides. Last, but not least, sprinkle those extra pecans over the top of the cake to achieve the finished look.
Serve and enjoy! Oh, and do let us know in the comments how you like it as well.