Old Fashioned Hummingbird Cake

Old Fashioned Hummingbird Cake

Did you know Hummingbird Cake was originally created in Jamaica? If you’ve ever had a slice, you can tell.

It’s full of tropical flavors & spice: banana, pineapple, pecans, cinnamon.

So moist. So delicious.

Should you have a second slice? Absolutely!

Old Fashioned Hummingbird Cake Ingredient Notes:

  • Cake Flour
  • Sugar
  • Cinnamon
  • Baking Soda
  • Salt
  • Eggs
  • Vegetable Oil
  • Vanilla Extract
  • Crushed Pineapple in Juice
  • Ripe Bananas
  • Pecans
  • Butter
  • Cream Cheese
  • Powdered Sugar
  • Coconut Extract
  • Salt

Equipment Needed:

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How to Make Old Fashioned Hummingbird Cake:

  • Preheat oven to 350.
  • In the bowl of a stand mixer, mix flour, sugar, cinnamon, salt, and baking soda. Add eggs, oil, vanilla, pineapple (with juice), and bananas; mix until a batter forms. Fold in pecans.
  • Divide batter between two parchment lined 8″ cake pans. Bake 30-45 minutes until cake is set and a toothpick comes out clean. Let cakes cool for 20 minutes in pans and cool the rest of the way on a wire rack.
  • Meanwhile make frosting. With a mixer on high, cream together butter & cream cheese. Turn mixer to low and add powder sugar 1/2 cup at a time. Add coconut extract and salt, whisk frosting on high until whipped & creamy.
  • Once cakes are cooled, level and cut each in half so you have 4 layers. Spread a good amount of frosting between each layer & decorate! Refrigerate 1 hour before serving.

Old Fashioned Hummingbird Cake- Must Love Garlic

Old Fashioned Hummingbird Cake

Old Fashioned Hummingbird Cake, full of tropical flavors & spice: banana, pineapple, pecans, cinnamon.
Course Dessert
Cuisine Jamaican

Ingredients
  

  • 3 cups cake flour
  • 2 cups sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 large eggs room temp & beaten
  • 1 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 10 oz crushed pineapple in juice
  • 3-4 ripe bananas mashed
  • 1 cup pecans chopped

For frosting:

  • 2 sticks butter room temp
  • 8 oz cream cheese room temp
  • 3 1/2 cups powdered sugar
  • 2 tsp coconut extract
  • 1/8 tsp salt

Topping suggestions:

  • Crushed pecans
  • Toasted coconut
  • Pineapple flowers

Instructions
 

  • Preheat oven to 350.
  • In the bowl of a stand mixer, mix flour, sugar, cinnamon, salt, and baking soda. Add eggs, oil, vanilla, pineapple (with juice), and bananas; mix until a batter forms. Fold in pecans.
  • Divide batter between two prepared 8″ cake pans. Bake 30-45 minutes until cake is set and a toothpick comes out clean. Let cakes cool for 20 minutes in pans and cool the rest of the way on a wire rack.
  • Meanwhile make frosting. With a mixer on high, cream together butter & cream cheese. Turn mixer to low and add powder sugar 1/2 cup at a time. Add coconut extract and salt, whisk frosting on high until whipped & creamy.
  • Once cakes are cooled, level and cut each in half so you have 4 layers. Spread a good amount of frosting between each layer & decorate! Refrigerate 1 hour before serving.
Keyword banana, coconut, dessert, hummingbird cake, pecans, pineapple, spiced cake

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