Fall is a wonderful time of year. The air is crisp, the colors are beautiful, and there are lots of reasons to bake! Not only are there plenty of holidays, but there are also a lot of birthdays. My sister’s birthday was in September for which I whipped up my vanilla cake with buttercream, but added a lemon curd filling for some excitement. My dad’s birthday follows in October and I was eager to try something even more adventurous.
I’ve been eying Southern Living’s recipe for Hummingbird cake for quite some time and decided this was the perfect time to make it. The cake is full of little surprises—pineapple, raisins, nuts, bananas—then topped off with cream cheese frosting. YUM! Hummingbird cake is delicious at any time of year, but the combination of flavors screams comfort food to me and seemed perfect for an October birthday.
Sure enough the cake was a turned out moist and flavorful and it was a big hit for everyone at the table! Try it yourself next time you’re thinking of trying something new. Warning: It’s hard to resist a second slice!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas about 2 large bananas
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 1 8-ounce package cream cheese, softened
- 1/2 cup butter softened
- 1 16-ounce package powdered sugar, sifted
- 1 teaspoon vanilla extract
- Dash of cinnamon
Combine flour, baking soda, salt, sugar and ground cinnamon in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans (try this miracle pan release). Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
To make cream cheese frosting, beat cream cheese and butter on medium speed until smooth. Gradually add powdered sugar on low speed until light and fluffy. Stir in vanilla and cinnamon. Spread frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.