The hummingbird cake is the cousin of the carrot cake and is perfect for Easter (or any time, really). After researching the name, it seems no one really knows how it got its name. It's possible it came from the "mmm" you say once you have the first, unexpected bite.
The recipe I used is adapted from one originally printed many years ago in Southern Living magazine. It seems the recipe is the most-requested one ever since it first ran back in the late 70s. My cousin first introduced me to it and I'll be making it many more times, I'm sure! M2 loves it since it has bananas.
Delicious Hummingbird Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients (Two Layer Cake)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 3 beaten eggs
- 2 1/4 pure vanilla extract
- 1 1/2 cup oil
- 10 oz crushed pineapple, if from can undrained
- 3 large bananas, mashed
Preheat oven to 325 degrees.
Combine flour, sugar, baking soda, salt, nutmeg and cinnamon in a stand mixer and mix on stir setting until blended well.
Add eggs, vanilla, oil, pineapple and bananas and mix until all ingredients are moist
Spray two 8 inch round cake pans well so that the cake will come out easy after baking. Divide batter between the pans, they will be very full.
Bake 35-45 minutes, until toothpick inserted in the centers come out clean.
Let cake rest in the pans 30 minutes then take them out and place on cooling rack to cool completely.
Make your favorite cream cheese frosting.
Once cooled, put one half upside down and frost. Then place other half on top, ride side up, and frost.
Decorate as desired. Mine was for a spring party, so I dyed the frosting robin's egg blue, added chocolate sprinkles to symbolize a nest and dusted with clear sprinkles for sparkle.
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|I mashed the bananas in the peel to make it easier.|