If you’re from the South, there’s a good chance you’ve already had the pleasure of eating this deliciously sweet banana-pineapple-pecan cake known for its very delicate name, hummingbird cake. If you haven’t, you’ll definitely want to give this recipe a try. This triple layer cake is the definition of sweet, moist, and delicious, with a delightful combination of banana, pineapple, and pecans. A hummingbird cake is a truly special treat, one that is sure to win the hearts and taste buds of anyone fortunate enough to grab a slice. Our recipe is an homage to the original, with all of the essential flavors (and layers!) to keep it authentic and simply amazing.
Hummingbird cake has become wildly popular in the United States, although the cake’s origins are originally Jamaican. A hummingbird cake is a classic of the American South, a beloved dessert that families have enjoyed for decades. One slice and everyone will know why the hummingbird cake has stood the test of time. Each bite has the most amazing combination of creamy, sweet, fruity, and crunchy and with three tiers, it is an impressive cake to look at too!
Many a fond memory has been associated with this delightfully sweet and fruity cake. Perfect for dinner parties or a family gathering, a hummingbird cake is the best way to make family and friends feel special and eat well. It’s fairly uncomplicated to make and of course, it’s super easy to eat. We love all of the different layers of texture and flavor in a hummingbird cake, and while we might not look as dainty as a hummingbird while we’re eating it, we sure can appreciate the inviting sweet taste of this amazing dessert.
Ingredients
2 cups pecans, roasted and chopped
3 cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
⅛ teaspoon ground nutmeg
3 large eggs, lightly beaten
1 ½ cups vegetable oil
2 ½ teaspoons vanilla extract, divided
3-4 medium bananas, chopped
1 (8 oz) can crushed pineapple with juice
2 (8 oz) packages cream cheese, softened
1 cup unsalted butter, softened
2 cups powdered sugar, sifted
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