I was in invited to a potluck after church one Sunday. This hummingbird cake version was my contribution since it has been so long since I contributed a cake (I usually do pastas!). I was surprised at their reception of this cake- they really loved it! The cake was sliced thinly so everyone can have a piece of it. It still wasn’t enough though. Next time, I will make sure I will bring at least two.
Check out what my friends over at All Things Mama have to say about this recipe:
“This cake was simple to make, so don’t let the name scare you off since it sounds like it would be involved. Basically you put a lot of ingredients in a bowl and stir! Top it with my perfect Cream Cheese Frosting and you have a dessert that everyone will be ooooing and ahhhing over! This Hummingbird Cake is the perfect treat for any special occasion! You’ll want to make it again and again!”
It was my best friend’s birthday a few weeks ago and I brought this cake for that occasion. I also brought this to a friend’s bachelorette party! This is truly cake for any occasion!
Ingredients
For the cake:
3 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon Morton salt
2 cups Domino sugar
1 teaspoon McCormick ground cinnamon
3 large Eggland’s eggs, beaten
1 cup Wesson vegetable oil
1½ teaspoons McCormick vanilla extract
1 (8-ounce) can Dole crushed pineapple, undrained
1 cup chopped Fisher pecans
2 cups chopped Dole bananas
Cream Cheese Frosting
½ cup chopped Fisher pecans
1 cup Great Value coconut
For the cream cheese frosting:
1pkg. (8 oz.) Philadelphia Cream Cheese, softened
½ cup Land O Lakes butter, softened
1pkg. (16 oz.) Domino powdered sugar (about 4 cups)
1 tsp McCormick Vanilla Extract
Instructions
For the cake:
Combine first 5 ingredients in a large bowl
Add eggs and oil, stirring WITH A SPOON only until dry ingredients are moistened. (Do not beat.)
Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter evenly 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. Be careful as these can stick to the pans.
Frost each layer with Cream Cheese Frosting and top with coconut
Decorate with chopped pecans and more coconut on top.
Store in refrigerator.
For the cream cheese frosting:
Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Spoon into small freezer-weight resealable plastic bag or decorating bag; seal bag.
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Quick Tip: Best served with tea.
Thanks again to All Things Mama for this amazing recipe!
