Hummingbird Cake
For the full experience, make this recipe with the Drop Recipes app.
recipe by Drop https://getdrop.com/
-
- Total Time
- 1hr 50mins
-
- Serves
- 12
-
- Calories
- 962
This gorgeous and classic cake is all thanks to Mrs. L.H. Wiggins of Greensboro, North Carolina. With a unique warm and spiced flavor and a moist banana and pineapple interior, this cake is a true Southern gem.
Inspired by: https://www.myrecipes.com/recipe/hummingbird-cake-0recipe updated Oct 14, 2020
Ingredients
-
- Egg
- 3
-
- Banana
- 455 g
-
- Pecan halves
- 150 g
-
- All purpose flour
- 390 g
-
- Sugar
- 410 g
-
- Salt
- 1 teaspoon
-
- Baking soda
- 1 teaspoon
-
- Ground cinnamon
- 1 teaspoon
-
- Vegetable oil
- 360 ml
-
- Vanilla extract
- 1 ½ teaspoons
-
- Crushed pineapple
- 225 g
-
- Vegetable shortening
- as needed
-
- Cream cheese frosting
- 925 g
Tools
-
Oven
-
Large mixing bowl
-
Wire rack
-
Cake pans
-
Serving plate
Step preview
- Pre-heat oven - 175°C
- Whisk together flour and next 4 ingredients in a large bowl
- Add eggs and oil, stirring just until dry ingredients are moistened
- Stir in vanilla, pineapple, bananas, and chopped toasted pecans
- Spoon batter into well-greased (with shortening) and floured 9-inch round cake pans
- Bake until skewer tests clean - approx 25 min, 175°C
- Cool cake layers in pans on wire racks 10 minutes
- Remove from pans to wire racks, and cool completely (about 1 hour)
- Place 1 cake layer on a serving platter
- Spread cream cheese frosting over cake layer
- Top with second layer, and spread frosting over cake layer
- Top with third cake layer, and spread top and sides of cake with remaining frosting
- Arrange toasted pecan halves in a circular pattern over top of cake