Old Fashioned Hummingbird Cake
Servings 15 slices
slices
This old fashioned hummingbird cake is dense and sweet with a pineapple flavor and topped with creamy cream cheese icing and pecans.
Ingredients
Cake
- 3 Cups all-purpose flour
- 2 Cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs beaten
- 1 ½ Cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 8 oz crushed pineapple undrained
- 1 Cup pecans chopped
- 2 Cups bananas chopped
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ Cup butter softened
- 4 Cups powdered sugar sifted
- 1 teaspoon vanilla extract
Nut Topping
- 1 Cup pecans chopped
Instructions
Cake Instructions
- Preheat oven to 350˚ F. Grease a 13x9 baking pan.
- Combine the flour, sugar, salt, baking soda, and ground cinnamon in a large mixing bowl. Add the beaten eggs and vegetable oil and stir until moistened. Do not beat.
- Stir the vanilla, un-drained pineapple, nuts, and bananas into the sugar mixture. Spoon into a 13x9 baking pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool completely.
Frosting Instructions
- Combine the cream cheese and butter with an electric mixer on high until smooth. Add the powdered sugar and beat on high until light and fluffy. Stir in the vanilla. Spread over the cooled hummingbird cake. Top with chopped pecans.
Notes
Expert Tip: For the best results when making your old fashioned hummingbird cake, use an offset spatula to spread the frosting onto the cooled cake. An offset spatula makes it easier to spread the cream cheese frosting evenly and will give your cake a polished and professional look.
Store: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Refrigeration is needed because of the cream cheese icing.
Freeze: You can easily freeze the cake, but without the cream cheese frosting as it tends to become watery, and the texture of the cake changes once it's thawed. You can freeze an unfrosted cake for up to 2 months by covering it with plastic wrap or placing it in a freezer-safe container.
To Thaw: Allow the cake to thaw overnight in the fridge before frosting and serving it.
Reheat: This cake is best served at room temperature or chilled from the refrigerator. I do not recommend reheating it.
Variations:
Cupcakes: If you prefer individual servings, you can easily transform this old fashioned hummingbird cake into cupcakes. Just pour the batter into the cupcake liners, and bake for 20-25 minutes.
Layer Cake: For a more traditional presentation, bake the batter in three 9-inch cake pans. The layers will cook in just 25-30 minutes. If making into layers, you will need to double the cream cheese frosting recipe to ensure you have enough to cover the entire cake.
Bundt Pan: Make your presentation more fun by baking the batter in a Bundt or tube pan for 1 hour. Just remember to let the pan cool for 10 minutes after baking before removing the cake from the pan. You’ll love this hummingbird bundt cake.
Nutrition
Serving: 1slice | Calories: 591kcal | Carbohydrates: 89g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 398mg | Potassium: 231mg | Fiber: 3g | Sugar: 33g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg