I love cream cheese frosting. As far as I’m concerned, you could smother it on a dirty old shoe, and it would be delicious. But, luckily, I don’t have to put it on a shoe, because I made Hummingbird Cake. If you’ve never had Hummingbird Cake, you haven’t lived. It is a Southern tradition, and Southern Living magazine boasts that it is their most requested recipe. It is basically a banana cake with a sweet surprise of pineapple and toasted pecans. The origins of the name of this cake are unknown, but if I had to guess, I’d say it’s because this cake is as sweet as nectar.
The recipe from Southern Living is for a three layer cake, using 3 9-inch rounds, but I don’t have 3, I only have two. So, I divided it up between two, and used my small square cake pan for the remainder. I’ll probably surprise some lucky person with their own personal square of Hummingbird cake.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans (plus more for garnishing – toasted, of course)
- 2 cups chopped bananas
- 1 eight ounce package of cream cheese
- 1 stick of butter (room temp)
- 2 cups sifted powdered sugar (add more for a stiffer icing)
- 1 teaspoon vanilla extract
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle ½ cup chopped pecans on top. Store in refrigerator.
Recipe: Ultimate Southern Living Cookbook, Southern Living, JANUARY 1999