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Recipe compliments of www.ITISAKEEPER.com
Old Fashioned Hummingbird Cake
Old Fashioned Hummingbird Cake is a nostalgic recipe, perfect for spring. This moist, fluffy cake is topped with pecans, and is a must-have at special occasions, from birthdays to baby showers.
Ingredients
- 3 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 ½ teaspoon Ground Cinnamon
- 3 Large Eggs
- 1 cup Vegetable Oil
- 2 teaspoons Vanilla
- 8 oz Crushed Pineapple, can, undrained
- 3 Bananas, ripe, mashed
- 1 cup Pecans, roasted
- Cream Cheese Frosting
- 16 oz Cream Cheese, room temperature
- 1 Stick of Butter, room temperature
- 3 cups Powdered Sugar
- 1 ½ teaspoons Vanilla
Instructions
- Pre-heat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
- Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
- In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
- Then pour the flour mixture into the wet and mix just until incorporated.
- Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
- Once cakes are cool frost the cakes.
- Refrigerate the cake for up to 3 days.
Christina's Notes
- Decorate: Decorate the cake with icing, fruits, and nuts.
- Line Pans: Line the cake pans with parchment paper to make it easier to remove the cakes after they bake.
- Cupcakes: Easily make this recipe into cupcakes by making it in a cupcake tin.