Saturday Share Recipe - Hummingbird Cake
There’s a hummingbird that visits our patio every morning. It’s attracted to the purple blooms of a hibiscus called Purple Showers.
After taking the nectar from those blossoms, it scoots out into the backyard and visits the sprawling lantana—one with orange and red blooms; the other with pink and yellow.
As I was watching it yesterday, the cute little bird reminded me of a cake my Mom would make.
Oh, my goodness, that cake was 3 layers of deliciousness with banana, pineapple, and pecans in the batter and frosted with old-fashioned cream cheese icing that melted in the mouth.
Why don’t we make one today?
HUMMINGBIRD CAKE
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| Image by Veronika Andrews from Pixabay. |
Ingredients
- 3 cups AP flour, sifted then measured
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoon pure vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4)
- 2 cups chopped pecans, divided into 1 cup each
- Preheat oven to 350°F (175°C). Use lower temp for dark pans.
- Prepare 3 9-inch cake pans, grease and flour the pans or spray with baking spray.
- Combine dry ingredients in a large bowl and whisk around. Add the eggs, oil, and vanilla and stir until moistened.
- Add pineapple, bananas, and 1 cup of the pecans. Mix well.
- Spoon the batter into the cake pans.
- Bake 25-30 minutes until a toothpick inserted in the center of each pan comes out clean.
- Cool in the pans about 10 minutes then remove onto a wire rack to cool completely.
- Make the frosting while the cakes cool.
- 2 8-ounce packages of cream cheese, softened
- 2 sticks (1 cup) of butter, softened
- 32 ounces powdered sugar
- 2 teaspoons vanilla extract
- tiny pinch of salt
- In a large bowl and using an electric mixer, beat cream cheese and butter until smooth.
- Add the powdered sugar a little at a time so you don’t have a cloud of powdered sugar flying out of the bowl. Beat in each addition until light and fluffly.
- Add vanila and a tiny pinch of salt and blend well.
- Frost the cooled cake however you’ve decided to do it.
- Sprinkle the remaining 1 cup of chopped pecans on the top of the cake and press into the sides.
- Serve to rave reviews.
Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves
Source: https://slingwords.blogspot.com/2026/08/saturday-share-recipe-hummingbird-cake.html
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Whistler Blowers, Insiders
One and a half cup vegetable oil?? No thank you. I remember one guy whose favorite cake was Poppy Seed cake his wife would make for him. It also called for huge amounts of vegetable oil. At that time everybody thought vegetable oil was good for you.
As you know, vegetable oil is very bad for the human body. Not natural. I later found out he had a massive heart attack and his wife died of cancer later.
So I don’t eat anything with vegetable oil. Not natural.