A Cake That Felt Like Home Before You Took the First Bite
There are cakes that impress you, and then there are cakes that stay with you. Hummingbird Cake belongs to the second category. It’s the cake you remember sitting on a long folding table in the fellowship hall, slices already cut because someone knew it wouldn’t last. It’s the cake wrapped in wax paper and tucked into a cardboard bakery box for a neighbor who just had surgery. It’s the cake that showed up at Easter, family reunions, baby showers, and Sunday dinners without needing an invitations.
Old-Fashioned Hummingbird Cake Recipe
Ingredients
For the Cake:3 cups all-purpose flour2 cups granulated sugar1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon3 large eggs, beaten1 ½ cups vegetable oil1 ½ teaspoons vanilla extract2 cups mashed ripe bananas (about 4 large)1 (20-ounce) can crushed pineapple, undrained1 cup chopped pecans or walnutsFor the Cream Cheese Frosting:16 ounces cream cheese, softened½ cup unsalted butter, softened4–5 cups powdered sugar2 teaspoons vanilla extractPinch of salt
Pinch of salt Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.Add eggs, oil, and vanilla. Stir until just combined.Fold in mashed bananas and crushed pineapple with its juice.Stir in chopped nuts.Divide batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.Cool layers in pans for 10 minutes, then turn out onto wire racks to cool completely.Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt.Frost cooled cake layers generously, stacking evenly.
ENJOY
