It’s been a little while since I’ve shared a really yummy, delicious, full of sweet goodness dessert and this Hummingbird Cake is ALL of that and more!
I’ve been dying to make one of these cakes since I first saw the girls from Georgetown Cupcakes introduce their recipe on Martha Stewart. It just looked heavenly to me. Being a southern girl at heart, this was right up my alley. But, I needed a good excuse – I mean, occasion, to make it and my daughter’s Baptism Day Celebration was just it!!
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!
Use these cake cutting tips on ways to cut the perfect piece of cake!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting
- 1/2 cup chopped pecans
- 1 cup coconut
- 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.