This is an old recipe that I got from one of my first cookbooks many, many years ago. Hummingbird Cake is basically a banana-pineapple-nut cake. It’s moist, delicious, and absolutely addictive. I usually bake it in a bundt pan and serve it plain, but you could also bake it in three round cake pans and frost each layer with a cream cheese frosting. Either way is delicious and will have you humming with delight!
HUMMINGBIRD CAKE
- 3 cups flour
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 eggs
- 1½ cup vegetable oil
- 2 tsp. vanilla extract
- 2 cups ripe bananas, mashed
- 1 can (8 ozs.) crushed pineapple in juice, undrained
- 1 cup chopped walnuts or pecans
- Preheat oven to 350°F. Generously grease a bundt pan.
- In a large bowl, mix flour, sugar, baking soda, salt, and cinnamon with a wooden spoon.
- Add the eggs, oil, vanilla, bananas, pineapple, and nuts, and stir together well.
- Pour into prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. (In my oven, 50 minutes is perfect, but depending on your oven, this could take up to 70 or 80 minutes.)
NOTE: If desired, cake may be baked in three 9-inch round cake pans. If using three cake pans, bake at 350°F for 25-30 minutes. Allow to cool completely, then frost with cream cheese frosting.
CREAM CHEESE FROSTING
- 2 pkg. (8-oz. each) cream cheese, softened
- 1 cup salted butter or margarine, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- With an electric mixer set on medium-low speed, beat cream cheese and butter until smooth.
- Add powdered sugar little by little, beating at low speed until blended.
- Stir in vanilla.
- Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Pinky's Pantry 