Samsung Food
Log in
Use App
Log in
By Jenn G

Hummingbird Cake

6 steps
Prep:15minCook:20min
When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers.
Updated at: Thu, 17 Aug 2023 13:27:06 GMT

Nutrition balance score

Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
98
High

Nutrition per serving

Calories1221.1 kcal (61%)
Total Fat69.3 g (99%)
Carbs146.9 g (56%)
Sugars115.9 g (129%)
Protein9.1 g (18%)
Sodium521.9 mg (26%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Preheat oven to 350°

Step 1
Grease and flour 3 pans - 9” round
Step 2
3 Cake Layers: Whisk together flour, sugar, salt, baking soda, & cinnamon in lg. bowl; add eggs & oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, & toasted pecans.
Step 3
Divide batter evenly among 3 cake pans. Bake (25-30 min.) until a wooden pick inserted in center comes out clean.
Step 4
Meanwhile, make Cream Cheese Frosting (see recipe below). Cool(10 min.) in pans on wire racks. Remove from pans to wire racks & cool completely (1 hour.)
Step 5
Assemble Cake: Place 1 Cake Layer on serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.

Cream Cheese Frosting

Step 6
Beat cream cheese & butter with on med.-low until smooth. Gradually add powdered sugar, beating on low until blended after each addition. Stir in vanilla; increase speed to med.-high & beat (1-2 min.) until fluffy.
View on Southern Living
Support creators by visiting their site 😊

Notes

3 liked
0 disliked
Delicious
Easy
Moist
Special occasion
Go-to
There are no notes yet. Be the first to share your experience!