Humming Bird Cake. Hummingbird cake started life as a spice cake with banana and pineapple. Also, to enhance the banana flavor I processed the bananas in a blender. For some reason this releases more banana flavor into the cake.

Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it's the taste that really keeps us coming back. This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey The ultimate recipe for Hummingbird Cake. You can cook Humming Bird Cake using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Humming Bird Cake

You need of Pecan.
You need of Vegetable oil.
Prepare of Sugar.
You need of Vanilla.
It's of Egg.
You need of Pineapple , crushed.
It's of banana Ripe , mashed.
Prepare of All purpose flour.
It's of Baking soda.
It's of Salt.
Prepare of cinnamon Ground.
It's of Pecan cream cheese frosting :.
It's of Butter (kept at room temperature).
You need of Cream cheese.
You need of sugar Powdered.
It's of Lemon juice.
You need of Vanilla.
You need of pecan Finely chopped.

It's the most requested recipe in Southern Living magazine history and frequents covered dish dinners all This gorgeous and classic cake is all thanks to Mrs. Wiggins of Greensboro, North Carolina, who allowed this pineapple-banana spice cake with cream cheese frosting to become one of our most. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.

Humming Bird Cake instructions

Preheat the oven 180°c.
Grease and line two round cake pan..
Place the pecans on a baking sheet and bake for 8 minutes. Set aside and chop them finely..
In a large bowl beat oil, sugar and vanilla until it is smooth and add eggs one at a time beating well after each addition. Then add pineapple and banana..
Combine flour, baking soda, salt and cinnamon. Then stir in the chopped pecan..
Add the wet ingredients to the flour mixture and stir until it is nicely combined..
Evenly divide the batter between two prepared pan and bake it..
Frosting: Beat the butter and cream cheese until smooth and gradually add sugar and beat gently until it is fluffy. Fold lemon juice and vanilla..
Cake assembling: Place the first layer on the cake plate and spread the top with 1/4 portion of the frosting. Then place the second layer and spread evenly the remaining frosting over the top and side of the cake..
Garnish the cake with chopped pecan and you may serve immediately. Keep refrigerated for further servings..

This version differs from the basic one only slightly. I've added nutmeg, used both baking soda and baking powder for a little extra browning and lift, and added some Cointreau to the. Spread pecans onto a lined baking pan. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess..