Hummingbird Cake
Hummingbird Cake: A classic southern recipe made with pineapple, banana, cinnamon, and nuts, all topped with a tangy cream cheese frosting!
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: Classic Hummingbird Cake, Hummingbird Cake, Hummingbird Cake with Cream Cheese Frosting, Southern Hummingbird Cake
Servings: 10
Calories: 291kcal
For the hummingbird cake layers:
To make the hummingbird cake layers:
Preheat the oven to 325 degrees F, mist 3 6-inch diameter cake pans with non-stick spray, and line with circles cut from parchment. Place the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and stir to combine.
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Mix in the eggs, one at a time, scraping bottom and sides of the bowl after each addition. (Allow each egg to fully incorporate before adding the next one.)
Puree the banana, and add to the bowl, along with the pineapple, sour cream, and vanilla.
Mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
Divide the batter equally between the 3 prepared pans, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Cool completely, fill & frost with cream cheese frosting, and garnish with chopped pecans and pineapple flowers.*
*To make pineapple flowers, peel and thinly slice rounds of fresh pineapple and place them on a wire cooling rack. Dry in a 170 degrees F oven for 3 to 4 hours, then place in a small cup to shape.
A few more great layer cake recipes:
Serving: 0.1whole cake | Calories: 291kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 214mg | Potassium: 178mg | Fiber: 2g | Sugar: 20g | Vitamin A: 371IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg