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 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Humming Bird Cake

Prepare of Butter , unsalted.
It's of All purpose flour.
You need of Cinnamon , ground.
You need of Baking soda.
It's of Salt.
It's of Pecans , chopped.
You need of walnuts Black , chopped.
Prepare of Sugar.
Prepare of Brown sugar.
Prepare of Eggs , beaten.
Prepare of pineapple , crushed ; ozcan of.
You need of Bananas , mashed.
It's of Canola oil.
Prepare of Vanilla extract.
It's of Butter , cubed.
You need of Cream cheese of 3.
It's of Vanilla extract.
Prepare of sugar Powdered.
Prepare of walnuts Black , chopped.
Prepare of Pecans , 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

In a large bowl, sift together the flour, cinnamon, baking soda, and salt; stir in the pecans and set aside..
Using a handheld mixer set on high speed, beat the sugar, brown sugar, and eggs in a large mixing bowl until smooth, 1 minute. Add the crushed pineapples and their juice, bananas, oil, and vanilla and mix until combined. Add the pecan mixture and mix on low speed until evenly combined..
Divide the batter evenly between the 3 prepared cake pans, smoothing the tops with a rubber spatula. Bake cakes, rotating occasionally, until a toothpick inserted into the center of each cake comes out clean, about 50 minutes..
Transfer cakes to racks and let sit for 15 minutes; invert pans and unmold each cake; discard parchment paper. Let cakes cool..
Make the frosting: In the bowl of a standing mixer fitted with a paddle, beat the butter on medium speed until smooth, 2 minutes. Add the cream cheese and vanilla and beat until creamy, 1–2 minutes more. Add the confectioners' sugar and mix on low speed until incorporated..
Increase speed to medium-high and continue mixing until the frosting is light and fluffy, 2–3 minutes. Remove any dust from the pecans by shaking them in a wide-mesh sieve over the sink; using a rubber spatula, fold the pecans into the frosting..
Assemble the cake: Place 1 cake layer on a cake stand. Using a butter knife, spread 2/3 cup frosting evenly over the top. Place second cake layer atop first one and frost top of it with another 2/3 cup frosting..
Repeat with remaining cake layer. Spread remaining frosting over the sides of the assembled cake. Serve immediately or wrap loosely with plastic wrap and refrigerate..

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..