Make this timeless hummingbird cake from Southern Lady magazine for any occasion!
Hummingbird Cake
Make 1 (9-inch) 3-layer cake
Ingredients
- 1½ cups butter, softened
- 2 cups sugar
- 1½ teaspoons vanilla extract
- 6 large eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole buttermilk
- 2 cups mashed banana
- 2 cups finely chopped pecans
- 1 (8.5-ounce) can crushed pineapple, well drained
- Pecan Cream Cheese Frosting (recipe follows)
Instructions
- Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans.
- In a large bowl, combine butter, sugar, and vanilla. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a small bowl, combine flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Gently stir in banana, pecans, and pineapple. Spoon batter into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread Pecan Cream Cheese Frosting evenly between layers and on top and sides of cake.
Pecan Cream Cheese Frosting
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ½ cup butter, softened
- 1 cup finely chopped toasted pecans
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 7 cups confectioners’ sugar
Instructions
- In a large bowl, beat cream cheese, butter, pecans, vanilla, cinnamon, and nutmeg at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until smooth.
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