The Hummingbird Cake is a Southern gem that boasts three incredibly moist layers flavored with canned pineapple and bananas.
When the Hummingbird Cake was first submitted toSouthern Livingin 1978 by Mrs. L.H.
The original recipe, as printed below, calls for 1 1/2 cups of oil.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The quality of the finished product was never altered, however.
Second, you need a can of crushed pineapple in its juices, which you will NOT drain.
The juices add so much flavor to the cake batter and keep it incredibly moist.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Lastly, always take the time the toast your pecans.
It’s a game-changer.
Learn how to make hummingbird cake.
Credit:FRED HARDY II; FOOD STYLIST: EMILY NABORS HALL; PROPS STYLIST: CHRISTINA BROCKMAN
It’s important for the best flavor and texture that you toast pecans.
The gentle heating makes them crispier and enhances the nutty flavor.
In the freezer, the cake will last up to 3 months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw in the fridge overnight and let sit at room temperature for about 30 minutes before eating.
Why Is My Hummingbird Cake Dry?
Your hummingbird cake can be dry due to common mistakes.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
A hummingbird cake has a sweet, fruity, spicy flavor profile that might be described ascarrot cakemeetsbanana bread.
You might say hummingbird cake tastes like a tropical vacation, befitting its Caribbean origins.
These same flavors make for deliciousvariations, such asHummingbird Bundt CakeandHummingbird Bread.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Why Is It Called Hummingbird Cake?
Southern LivingCommunity Tips
Feel free to adapt the nuts to your group’s tastes or allergies.
“It was a perfect crunch for a cake that is so moist.”
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Cocgirl616 adds, “Def toast the pecans.
It elevates the taste.
I add toasted coconut for certain times when I want it.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Absolutely a never fail recipe.”
packages cream cheese, softened
1cupunsaltedbutter, softened
2(16-oz.)
Stir in vanilla, pineapple, bananas, and toasted pecans.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Cool in pans on wire racks 10 minutes.
Remove from pans to wire racks, and cool completely, about 1 hour.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Top with second layer, and spread with 1 cup frosting.
Top with third layer, and spread remaining frosting over top and sides of cake.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Arrange pecan halves on top of cake in a circular pattern.
