Hummingbird Cake
This classic southern Hummingbird Cake has a flavorful light and moist crumb full of bananas cinnamon and pineapple all surrounded by a smooth cream cheese frosting. The decoration is simple but elegant sure to be a family favorite! You might also want to check out my other cake recipes if you love to decorate as much as I do!
What is a Hummingbird Cake?
Mrs. L H. Wiggins is reportedly the first to print a layered version of what we know as a Hummingbird Cake but she didnt originate the cake. Apparently it started out being called Doctor Bird Cake a nickname for a Jamaican variety of a hummingbird. In addition it was made in a tube pan and had no frosting. The pineapples werent drained and the bananas were diced not mashed. That sounds interesting but I do love the modern addition of cream cheese frosting!
Canola Oil This cake is so incredibly light and moist. How does it get that way? Oil. As much as I love butter some of my favorite moist fluffy cakes actually call for oil.
Cinnamon Cinnamon brings some warmth and spice to the cake.
Bananas You will need about 3 ripe bananas mashed for a total of 1 13 cups mashed bananas.
Pineapples Drain crushed pineapples to add to the cake batter. They add a tangy and tropical touch to the cake.
Pecans Toasted pecans add a delightful crunch and flavor to the cake. I even added some on top! To toast pecans line a baking sheet with parchment paper. Place the pecans in a single layer on the lined baking sheet. Bake at 350F for 56 minutes or until toasted.
How to Store Hummingbird