It is thought the name “Hummingbird Cake” was penned as a result of people ‘humming’ after tasting the scrumptious dessert. This delicious recipe is provided by St Louis guest blogger, Chris Absheer, who is on a quest to provide decadent desserts that are simple enough for the home baker.
- 3 cups self- rising flour
- 2 cups sugar
- 3/4 cup vegetable oil
- 1/2 cup chopped pecans
- 2 large bananas, mashed
- 8-ounce can crushed pineapple
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 4 large eggs, beaten
- 1 pound confectioner sugar
- 8 ounces cream cheese, softened
- 6 Tbs. butter, softened
- 1 tsp. pure vanilla extract
- 1 Tbsp. milk, more if needed
- 1/2 cup chopped pecans and 9 pecan halves
- Preheat oven to 325 degrees.
- Grease and flour three 8” round cake pans.
- In a large bowl combine all the cake ingredients. Stir by hand until smooth.
- Divide batter in the three pans. Bake 26 to 28 minutes, or until cake surface springs back when touched.
- Cool cake pans on a wire rack for 10 minutes, then remove cakes from pans and place on rack until cooled completely.
- In the bowl of an electric mixer, combine confectioner sugar, cream cheese, butter, vanilla and 1 tablespoon of milk on medium speed until smooth. If the frosting is too stiff, add more milk, one tablespoon at a time.
- Frost the cake and decorate with pecans. Refrigerate until ready to serve.
Makes 8 servings.