Hummingbird cake with cream cheese frosting recipe

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Hummingbird cake is a summer dream, moist and sweet with pineapple, banana, and pecans, topped with a velvety cream cheese frosting. Southern Living Magazine published a recipe for this cake in the 1970s that became one of their most requested recipes.

This recipe has been updated with white whole wheat flour and unrefined cane sugar for a nutritional edge and rich flavor, but the traditional white flour and sugar can be used in equal amounts if desired. Traditionally, the cream cheese frosting is made with toasted pecan chips and the result is a warm, buttery pecan flavor. Plain cream cheese icing is delicious, too.

Hummingbird Cake

The Recipe

• 3 cups white whole wheat flour
• 2 cups unrefined evaporated cane sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 tsp. vanilla
• 1 8oz. can crushed pineapple with juice
• 2 cups mashed banana (about 4)
• 1/2 cup toasted pecans, finely chopped

How to Make Hummingbird Cake

Preheat oven to 350 F. Make sure oven racks are positioned in the middle to bottom third of the oven.
Butter or spray two 9” round cake pans and lightly dust with flour.
If desired, line bottoms of pans with parchment paper after greasing but before flouring.

1. Place the flour, sugar, baking soda, salt, and cinnamon in a large bowl; mix well.
2. In a separate bowl, whisk the eggs until well beaten.
3. Add the oil, vanilla, pineapple and juice, banana, and pecans; stir until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Divide the batter between the two cake pans and bake 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
6. Place pans on racks and allow to cool for 10 minutes.
7. Remove cakes from pan and allow to completely cool on racks.
    

Noël Zia Lee

Cream Cheese Pecan Frosting

The Recipe

• 8oz. cream cheese, softened
• 1/2 cup unsalted butter (1 stick), softened
• 1/2 tsp. vanilla
• 1lb. powdered sugar
• 1/2 cup toasted pecans
• Additional toasted pecans for garnish (optional)

1. In a mixing bowl, beat the cream sugar, butter, and vanilla until smooth.
2. Beat in the powdered sugar a little at a time.
3. Stir in the pecans.

How to Assemble the Cake

1. Place one cake round bottom-side up on a serving platter.
2. Spread 1/3 of the frosting over the cake.
3. Place the second cake round top-side up over the first.
4. Spread the remaining frosting over the sides and top of the cake.
5. If desired, garnish with additional pecans.