Classic Hummingbird Cake
This Classic Hummingbird Cake recipe features the taste of a classic Southern style tropical heaven that is beautifully infused with cinnamon and the fruity flavors of bananas and pineapple. The nutritional value of pineapple comes from the enzymes that are anti-inflammatory, muscle relaxants, and aid digestion. The delicious cream cheese frosting is also a classic Southern combination for this hummingbird cake recipe. This recipe is festive and can be made all year round including for the holidays, and it is one of best kids birthday cake ideas as well. You can also use a Bundt pan for this recipe to give it an interesting and fun look. If using canned pineapple do not drain the liquid as it adds moisture to the cake recipe.
Best cake recipes should always be treasured in your recipe book because a good cake for a dessert will make everyone happy including the guests. Make this decadent Hummingbird cake recipe for friends and family today!
Makes 16 servings
This is a Printable recipe.
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, not drained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup pecans for garnish
Preheat oven to 350˚F.
Grease and lightly flour 3 nine inch round cake pans.
In large mixing bowl, combine flour, sugar, baking soda, salt and cinnamon and mix well.
Stir in eggs, oil, and vanilla and stir until dry ingredients are moistened - do not beat.
Fold in crushed pineapple, pecans, and bananas.
Spoon batter into the cake pans and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center comes out clean.
Cool in pans on wire rack for 20 minutes and then remove from pans. Cool completely.
Combine cream cheese and butter, beating until smooth.
Add confectioners’ sugar and vanilla extract; beat until light and fluffy.
Spread frosting between layers, on top, and sides of cake.
Garnish with pecans as you please.
Refrigerate at least 24 hours before serving.
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Nutrition Facts for: Classic Hummingbird Cake From Grandmother's Kitchen
Ingredients: All purpose flour, granulated sugar, baking soda, salt, cinnamon, eggs, vegetable oil, vanilla extract, crushed pineapple, pecans bananas, cream cheese, butter, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings.* Per Serving:Calories 617, Calories from Fat 302, Total Fat 33.5g 52%, Saturated Fat 10.6g 53%, Cholesterol 62mg 21%, Sodium 322mg 13%, Potassium 186mg 5%, Carbohydrates 77.4g 26%, Dietary Fiber 2.6g 10%, Sugars 55.0g, Protein 6.1g, Vitamin A 9%, Vitamin C 14%, Calcium 3%, Iron 10%
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