Thursday, June 6, 2013

Hummingbird Cake - Southern Living

Do you like pineapples, bananas and shredded coconut?

Do you like deliciously layered cakes?

If you answered yes, then you are going to be in love with this cake.  A cake SO good, that it has actually become the most requested recipe in Southern Living magazine history!  It was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC and featured in the February 1978 issue of the magazine.

I can remember my mom and grandmother making this years ago, and it has always been one of my favorites.  My Aunt Sheila also made it every Thanksgiving.  There's just something about the bananas mixed with the crushed pineapple in the yummy cake batter, and don't forget the scrumptious cream cheese icing smothered over each layer.  The chopped pecans on top add the perfect nutty crunch, and I like to add a little shredded coconut to mine.

I made this particular cake for my wonderful mom-in-law's birthday recently.  Everyone loved it, and several folks even went back for seconds (don't worry...I'm not naming any names!  Hah.)

If you're looking for a mouth-watering layer cake for a special occasion, look no more.  This one can't be beat!

Bon Appetit, my friends!

Hummingbird Cake
Adapted from:   Ultimate Southern Living Cookbook, , Jan. 1999

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe below)
1 1/2 cups shredded coconut 
1/2 cup chopped pecans


Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkling shredded coconut on top of each of the 3 frosted layers as you go.  Finally, sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Icing
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.


Unknown said...

That is such a lovely and simple cake! Looks so moist and full of of flavor!

Parrot said...

What can I substitute for coconut?