Sunday, June 9, 2013

Hummingbird Cake

Yield: triple-layer, 8" or 9" round cake
  • 3 c. flour, all-purpose
  • 1 t. salt
  • 1 t. baking soda
  • 2 t. cinnamon
  • 1 c. butter, salted (2 sticks)
  • 1 ¾ c. granulated sugar
  • 1T vanilla extract, dark
  • 4 eggs
  • ⅓ c. buttermilk
  • 1 ½ c. bananas, mashed (4-5 medium)
  • 8 oz. crushed pineapple, lightly drained 
  • 1 c. chopped pecans (optional)
  1. Preheat oven to 350°F. Prepare baking pans with non-stick cooking spray.
  2. In medium bowl, combine dry ingredients - flour, salt, baking soda, & cinnamon. Set aside.
  3. In large mixing bowl, cream butter. When smooth, add sugar. At fluffy, add vanilla.
  4. Add eggs one at time - beat thoroughly after each egg.
  5. With mixer on medium, alternately add flour mixture and buttermilk until just combined.
  6. Fold in bananas then pineapple.
  7. Divide evenly among prepared pans.
  8. Bake 30-35 minutes, test for doneness with toothpick.
  9. Cool in pans for 10 mins, then cool completely on wire rack.
  10. Frost - traditional icing: vanilla buttercream, cream cheese buttercream, or caramel.
  11. Optional garnish: pecans, walnuts, caramel drizzle, coconut flakes, etc.
Hot Tip:  This doesn't lend itself to cupcakes...the pineapple chunks make for unevenness.

Even Hotter Tip:  Revisiting Hummingbird cupcakes - a little extra chop on the crushed pineapple and these are amazing cupcakes!  Go forth and treat yourself.

Adapted from Paula Deen's recipe on


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