Hummingbird CakeFebruary 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
- Combine flour, sugar, salt, baking soda, cinnamon and nutmeg in a large bowl. Stir by hand; do not use a mixer.
- Add in eggs and stir until ingredients are moistened.
- Stir in the vanilla, nuts, pineapple and banana.
- 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.
- 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.
- Cool in pans for about 10 minutes. Remove and cool completely before frosting, if using the cream cheese frosting.
- 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.