Hummingbird Cake

Celebrate spring with this delightful southern favorite. Named after the frantic, nectar-obsessed hummingbird, this cake is guaranteed satisfy your sweet tooth. And for those few, dedicated folks who’ve managed to give up sweets for lent, this might just be the perfect Easter indulgence. Crushed pineapple, bananas and pecans provides an interesting and appealing texture to this cake and is perfectly complimented by the rich, but not-too-sweet cream cheese frosting. (And yes, I dyed some coconut shavings green to look like grass. So what.)

This cake is unreal. Undeniably delicious. Afterall, I wouldn’t break out my awesome Peter Rabbit cupcake kit (someone knows me very well) on any ol’ recipe.

So adorable, right? A prancing Peter Rabbit

Southern Living Hummingbird Cake

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1.5 tsp vanilla
  • 1 (8 oz) can of crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups (about 4) mashed, overripe bananas
  • 1 cup shredded coconut (optional, used for garnish)

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 cup butter (soft)
  • 16 oz (2 cups) powdered sugar
  • 1 tsp vanilla extract

Preparation:

1. Preheat oven to 350 degrees. In a large bowl, whisk flour, baking soda, salt, sugar and cinnamon. The goal here is to get all of the dry ingredients incorporated and to break up any lumps. A fork should work just fine.

2. Beat the eggs until they are foamy and add oil. Stir to combine. Set aside.

3. Mash the bananas in another bowl and add the crushed pineapple, vanilla extract and pecans. Stir to combine.

4. Make a well in the center of the dry ingredients and add the eggs and oil. Use a spatula to mix but stop when there are still some streaks of flour in the batter. Do not overmix.

5. Add the pineapple, bananas, pecans, and vanilla to the batter. Stir with a rubber spatula until evenly incorporated, but don’t overmix here either.

6. If you’re making cake, bake in buttered and floured pans for about 45 minutes. If you’re baking cupcakes it should only take 15-20 minutes.

7. While the cake is baking, prepare the icing. Using the whisk attachment of an electric mixer, combine the cream cheese and soft butter until completely incorporated. Add the vanilla extract and powdered sugar and mix until smooth. Make sure to scrape down the sides of the bowl as you add new ingredients.

8. Cool cake completely (at least 2 hours at room temperature) before icing.

9. If you went the shredded coconut route, which I recommend, have it at the ready after icing. Garnish cupcakes by turning them upside down on the coconut, or sprinkle it over the top.

They look good with Peeps too!

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