Hummingbird Cake

Hummingbird Cake

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I think this cake was the most requested dessert at my restaurant.  It has sweet pineapple, bananas, and cinnamon in a deliciously moist cake.  I top it with a fluffy cream cheese icing and some lightly toasted pecans. The combination of flavors is amazing and the best part (which is the case with almost all my cakes) is that it all starts with a cake mix.  

Hummingbird Cake

Yield = 2 Layer Round Cake


  • 1 package yellow cake mix
  • 1 cup crushed pineapple with juice
  • 1 cup mashed bananas (approx. 2 ripe medium bananas)
  • ½ cup of water
  • ½ cup vegetable or canola oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon

Icing Ingredients:

  • 1 stick butter (softened)
  • 1 block cream cheese (softened)
  • 1 tsp vanilla
  • 3 ½ cups powdered sugar
  • ½ cup toasted pecan pieces 

Preheat the oven to 350 degrees.  Prepare two round cake pans by spraying them with cooking spray and lightly dusting them with flour.  In a large mixing bowl combine the cake ingredients. The mixture will be “lumpy” and a little thick. Evenly distribute the mixture in the two cake pans.  Bake in the preheated oven for 25-30 minutes or until the center is slightly firm. Do not overcook. Remove from oven and allow to cool in the pans for 10 minutes.  Loosen the cake from around the edges with a knife. Remove from pans and place on a wire rack to cool completely. Meanwhile, make the icing. Mix the butter and cream cheese until smooth.  Add the 3 ½ cups of powdered sugar (½ cup at a time) and mix well. Mix in the vanilla. Once the cake is completely cool, place icing between the layers and the ice the cake. Sometimes I ice the sides and sometimes I just place large amounts of the icing in the middle and on the top but it is always the same amount of icing :).  To toast the pecans, place the ½ cup in the bottom of a clean cake pan and bake them for 5 minutes in a 350-degree oven. Let the pecans cool and then put them on top of the cake. 


Maurie Kay

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