Hummingbird Cake

February 14, 2010

This is a cake that my sister makes a lot, and it comes via one of my great aunts.  It’s great and filled with lots of pineapple and banana.  You can make it into a 3-layer cake or one 13×9 inch tray cake.  It’s usually topped with a cream cheese frosting, but since I’m snowed in today, I made a coconut topping.  It made the cake even closer to a pastry version of a pina colada!  You can find both toppings below; pick what floats your boat and make it for someone you love 🙂

For the cake, you will need…

  • 3 c flour (I used 1 c whole wheat + 2 c all-purpose)
  • 2 c sugar
  • 1 t salt
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t nutmeg
  • 3 eggs, well beaten
  • 1 1/2 t vanilla extract
  • 1 1/2 c chopped nuts (I used cashews and almonds that I had on hand; goes great with pecans or walnuts too!)
  • 1 can (20 oz) crushed pineapple, drained
  • 2 c chopped bananas (about 3 medium-sized)

For the coconut topping, you will need:

  • 2 T cream
  • 3 T butter
  • 5 T brown sugar
  • 3/4 c coconut

For the cream cheese frosting,

  • 8 ox cream cheese, softened
  • 1/2 c butter, softened
  • 1 lb powdered sugar
  • 2 t vanilla

Then you…

  1. Combine flour, sugar, salt, baking soda, cinnamon and nutmeg in a large bowl.  Stir by hand; do not use a mixer.
  2. Add in eggs and stir until ingredients are moistened.
  3. Stir in the vanilla, nuts, pineapple and banana.
  4. Spoon batter into well-greased and floured baking pans (three 9-inch cake pans or one 13×9-inch). Bake at 350 for 25-30 minutes if making cakes or 40-50 minutes if making the tray.
  5. If you want to top with the coconut topping, mix the ingredients and heat until sugar is dissolved.  Spread/sprinkle on cake about 20 minutes into the baking.
  6. Cool in pans for about 10 minutes. Remove and cool completely before frosting, if using the cream cheese frosting.
  7. For frosting:  cream the cream cheese and butter till smooth.  Add the powdered sugar and beat until fluffy.  Stir in the vanilla. Spread frosting between layer and/or on top.  Sprinkle with more nuts, if desired.  Refrigerate.

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