Hummingbird Cake is a southern recipe with lots of flavor. Pineapples, bananas, pecans, and a cream cheese frosting make this a rich dessert that is perfect any time of year.
A few years ago I visited my grandma and while I was there I went through her recipe box and typed all of the recipes up on my computer so I would have them. I found all sorts of recipes in there, some she had been making for years, some that I had never tried. There were index cards with hand written recipes and clipping from newspapers, magazines and labels off of cans. This year when I started thinking about Easter I decided it was the perfect time to try one of the cake recipes I had gotten from her, one that I had never tried, or even heard of before I found it in that old recipe box. This year I made my first Hummingbird cake. I say first because it was delicious and I’m sure I’ll make it again. It’s very rich, sort of a tropical carrot cake with crushed pineapple and banana instead of raisins and carrots.
When I started to look into making the Hummingbird cake I searched online to see what different versions of the recipe were out there and I came across this article on Southern Living. It turns out the recipe was originally published in 1978 and is their most requested recipe ever! I used a slightly updated recipe that used a little less oil than the original. It was simple to make and smelled delicious when it was baking. The bananas and crushed pineapples keep it really moist. I could have eaten it without any frosting at all but it was for Easter and I had a vision in my head of exactly how I wanted to decorate it….besides who really wants to skip cream cheese frosting?
I used the petal frosting method. It’s so easy and it looks so fancy when you’re done! All you need is a large round frosting tip. Make large dots in a straight line down, then using an offset spatula press down into the dot and pull, smearing the frosting outwards. Do this for each dot and then place your next column of dots right beside the first one and repeat. Go all the way around the cake. When you reach the end and you can’t smear your dots without running into the first dots just make a little seam with dots and don’t smear them. No one will even notice I promise. You can also do the petals on the top of the cake spiraling them inwards until you reach the middle but I spread crushed pecans over the top instead. Yum!
Everyone loved the cake, it was sooo good but I’ll warn you it is VERY sweet. The crushed pineapples and bananas keep the cake moist though so it as just as delicious the second day as it was the first day! If you like banana bread, or carrots cake or just cake in general you should definitely try this recipe, you won’t be disappointed.
If you’re looking for some other Easter Dessert ideas make sure to visit our Pinterest board!