- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 3/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8oz) crushed pineapple (do not drain)
- 1 cup chopped pecans
- 2 cups mashed ripe banana
- Pecan-Cream Cheese Frosting:
- 1 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 2/3 cups confectioners' sugar
- 1 teaspoons vanilla extract
- 1/2 cup chopped pecans
Pecan-Cream Cheese Frosting:
To make the frosting, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners' sugar and vanilla and beat until the frosting is fluffy and smooth, stopping once or twice to scrape down the bowl and blend everything thoroughly.
Add the pecans, and stir well. (I did not add the pecans to the frosting but left them whole to decorate with. )
To complete the cake, place one layer, top side down, on a cake stand or a serving plate, and spread frosting on the top.
A trick I have learned is to place a dolope of frosting onto the cake platter. This helps to hold the cake in place so it does not shift. Place the second layer, top side up, on the first.
Frost the sides and then the top
Hummingbird cake history
Southern Living magazine generally is credited with the first reference to Hummingbird Cake. It published the recipe in its February 1978 issue, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. But Mrs. Wiggins did not include an explanation of the cake's unusual name, which remains a mystery however folklore has it that the hummingbird is a symbol of sweetness.