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A Southern Classic
As most of you know, I’m originally from Iowa. Until I moved to the Deep South ten years ago, I had never heard of Hummingbird Cake. But after trying a slice at a church potluck (yup, they still do those down here!), I was hooked. I had to put my own spin on a recipe for Southern Hummingbird Cake. And after a few attempts, I think you’ll agree… I’ve hit the nail on the head.Jump to Recipe
No Hummingbirds Hurt
Now, I have no idea how this cake came to be called Hummingbird Cake. Obviously, no hummingbirds were used to make it. Some people say it’s called hummingbird cake because it’s so sweet. I dunno. I’m not gonna go trying to find a way to shove it into my hummingbird feeder to find out if the cute little hummers would find it sweet enough to eat… er, drink.
But… What IS It?
Basically, hummingbird cake is a sweet spice cake with bananas, pineapple, and pecans. Generally drizzled with icing. And then topped with more pecans. Then, gobbled up by anyone who can get their hands on a slice. Or three. And it is, in a word, heavenly.
All I know for sure is that I baked this up perfectly in my Pampered Chef Fluted Cake Pan. I brought it to my nephew’s daughter’s Christening. And people have been raving about it and begging me for the recipe ever since. So. Without further ado… Here ya go!
I used these four super-handy Pampered Chef products to make this recipe. I can’t recommend each of them highly enough to you!
Southern Hummingbird Cake
- 3 cups Flour all purpose
- 2 cups Sugar
- 1 tsp Baking Soda
- 1 tsp Watkins Ground Cinnamon
- 1/2 tsp Salt
- 3 Eggs large
- 4 Bananas large, mashed
- 1 can Crushed Pineapple, 8oz do not drain
- 3/4 cup Canola Oil
- 1 1/2 tsp Watkins Baking Vanilla
- 1 cup Pecans chopped
Cream Cheese Icing
- 1 pkg Cream Cheese, 4oz cubed & softened
- 2 cups Powdered Sugar
- 1 tsp Watkins Baking Vanilla
- 2 Tbsp Milk
- 1/2 cup Pecans chopped
To Make The Cake
- Preheat the oven to 350F.
- Whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine the eggs, mashed bananas, crushed pineapple, canola oil, and baking vanilla.
- Pour the wet ingredients into the dry, and stir until just moistened.
- Fold in the 1 cup of pecans.
- Pour batter into your buttered & floured Pampered Chef Fluted Cake Pan (or other 14-cup bundt-style pan).
- Bake for an hour, or until a cake tester inserted in the center comes clean. Cool cake in pan on a wire rack 15 minutes; then turn out cake onto rack to cool completely (about 30 minutes).
For the Cream Cheese Icing
- Beat together the cream cheese, powdered sugar, vanilla, and milk unil incorporated and completely smooth.
- Drizzle the icing over the colled cake, and sprinkle the top with the 1/2 cup of chopped pecans.
If you enjoyed this recipe (and tell me all about it in the comments below!), be sure to check out my recipe for my all-time favorite Cream Cheese Pound Cake! I think you’ll love it!