Hummingbird Cake

Hummingbird Cake

Hummingbird Cake

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Ingredients

  • 2 C Pioneer® Sugar
  • 3 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • pinch of nutmeg
  • 3 eggs
  • 1 ½ C canola or vegetable oil
  • 1 tsp vanilla
  • 1 can (8 oz.) crushed pineapple
  • 3 ripe bananas, mashed (about 2 cups)
  • 3/4 C pecans, crushed

Cream Cheese Frosting:

  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ C butter, softened
  • 3 ½ – 4 C Pioneer® Confectioners Powdered Sugar
  • 1 tsp vanilla
  • ½ C pecans, chopped
  • ½ C sweetened coconut, optional

Directions

  1. Preheat oven to 350° F. Butter and flour two 9-inch round cake pans or spray with cooking spray with flour; set aside.
  2. In a large mixing bowl, add Pioneer® Sugar, flour, baking soda, salt, cinnamon and nutmeg. Give it a stir to mix. Add in eggs, oil and vanilla; beat until mixed (batter will be wet but not soupy). Add pineapple and bananas; blend, then mix on high for 2 minutes. Fold in nuts.
  3. Pour into prepared pans. Bake for 37 – 42 minutes or until knife inserted into the center comes out clean. Cool on rack in pan for 10 minutes. Remove cake from pans and let cool to room temperature.

Frosting Directions:

  1. In a large mixing bowl blend together softened cream cheese, butter and vanilla. Add Pioneer® Confectioners Powdered Sugar 1 cup at a time to mix. Add enough sugar for desired consistency.
  2. Place a dab of frosting on bottom of serving platter; spread to thin out a little. Invert 1 cake onto serving platter. Frost the top with cream cheese frosting. Add a thin layer of coconut. Gently place the other cake on top. Frost the entire cake. Lightly sprinkle the top with coconut. Sprinkle top of cake with pecans.
 

Cooks Note

Adding the coconut is optional, but adds a little extra texture when eating. Feel free to toast the coconut and pecans before adding to the top of the cake. If using 3 round cake pans instead of 2 reduce the cooking time to 25-30 minutes.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    This was a very good cake. I’ll have to make again, and again…

  • anonymous

    OMG what a delicious cake!

  • anonymous

    Very good cake. Very moist. will definitely make again.