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Hummingbird Cake from So. Living

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Joined: Mar 10, 2006


Posted to Thread #11840 at 7:44 pm on Aug 29, 2008

You cannot go wrong making this cake--I'm sure many of you have already tried it. I am linking to the original recipe which is the one I always make, but there is also a lightened version of this same cake out at if U're interested. Wigs

Since the Hummingbird Cake recipe originally ran in 1978, it has become the most requested recipe in Southern Living history. This gorgeous and classic cake is all thanks to Mrs. L.H. Wiggins of Greensboro, North Carolina, who allowed this pineapple-banana spice cake with cream cheese frosting to become one of our most requested recipes. While there are many different variations of this delicious recipe out there now, we still stand by Mrs. Wiggins' original, indulgent creation. With a unique warm and spiced flavor and a moist banana and pineapple interior, this cake is a true Southern gem.

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Cream Cheese Frosting (Recipe is below.)
1/2 cup chopped pecans

Step 1
Preheat oven to 350. 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 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Step 2
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 3
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup 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.

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) packages powdered sugar, sifted
2 teaspoon vanilla extract
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high, and beat 1 to 2 minutes or until fluffy. Stir in 1/2 cup chopped pecans.
NOTE from Wigs: I use half the frosting amounts of cream cheese, powdered sugar & vanilla to ice this 3-layer Hummingbird Cake, but keep the full 1/2 cup of chopped pecans.


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