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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 16 servings |
||
| Calories 624 | ||
| Calories from Fat 296 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.9g | 50% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 10.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 321mg | 13% | |
| Potassium 185mg | 5% | |
| Total Carbohydrate 79.7g | 26% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 57.7g | ||
| Protein 5.9g | 11% | |
Hummingbird Cake
By: Bev
Oct 10, 2002
This is Southern Living's most requested recipe.
SERVES 16
Ingredients
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
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16 ounce) package powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
1
Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.2
(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.3
Pour batter into 3 greased and floured 9" round cakepans.4
Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.5
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.6
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.7
Store in refridgerator.8
Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.9
Gradually add powdered sugar, beating at low speed until light and fluffy.10
Stir in vanilla.11
Yield: 3 cups.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Kbakerbio
On May 9, 2008
Five star rating depends on 1 thing, dropping the sugar down to 1.25 cups. I haven't made it with 2 cups but I can only imagine how overly sweet that would be. I modified icing by adding 1/2 cup mango puree and folding in 1 cup of whipping cream whipped to stiff peak texture. Toasted almond slivers to coat the sides and shredded coconut for the top. Sliced strawberries and mangos thinly for in between layers.
From: Tampa Red
On Mar 20, 2008
This is the cake I make when it really needs to be special. I made it for my baby's christening and his first birthday. Everyone makes jokes like "how many hummingbirds did you have to kill?", but then they really tuck in. A nice change from chocolate or carrot, and it is a wonderfully southern thing without being as flashy (tacky) as Red Velvet, which I also love, so please don't flame me.
From: MilChef
On Feb 15, 2006
Great recipe. I made it for a bridal shower, and it was a big hit. It's wonderfully moist with a chunky texture. Toasting pecans added flavor. And to cut calories, I used only 1/2 cup oil, adding an extra banana and more pineapple instead. I also made the frosting without the butter. Delicious!
From: chef FIFI
On May 30, 2005
This is a great banana cake. Looking at this recipe, I was trying to figure out what it would taste like, its similar to a spice or carrot cake, just with a yummy banana flavor. My recipe for homemade cream cheese frosting. Thanks for the recipe.
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