What Is Hummingbird Cake?

08.03.2022Theodore BaileyVegan CakeLeave a Reply

– 1 pound (1 box) confectioners’ sugar – 8 ounces cream cheese, room temperature – 6 tablespoons (3/4 stick) unsalted butter, softened – 1 teaspoon pure vanilla extract – 1 tablespoon milk, or more if needed – 1/2 cup finely chopped pecans

What makes hummingbird cake so delicious?

Hummingbird cake started life as a spice cake with banana and pineapple. This cake was made more delicious by adding 1t cinnamon and 1t alspice. Also, to enhance the banana flavor I processed the bananas in a blender.

Is hummingbird cake the perfect Easter dessert?

Hummingbird Cake is the Perfect Easter Dessert! What is a Hummingbird Cake? Classic hummingbird cake is often described as a marriage of banana bread and carrot cake, but without the carrots. Picture a banana cake with pineapple and pecans in it and then some spices.

What is hummingbird cake called in other countries?

Hummingbird cake is known by various names in different parts of the world and has probably been around longer than what has been documented. A few of the names include Cake That Won’t Last, Jamaican Cake, Granny’s Best Cake, Nothing Left Cake and Never Ending Cake.

Is there a carrot in hummingbird cake?

There’s no carrot in the recipe, but much like carrot cake, hummingbird cake is a very moist, dense, sweet cake that’s hard to resist. Our latest recipe is a hybrid of carrot cake and hummingbird cake.

Why do they call it Hummingbird Cake?

Originally, it was called the “Doctor bird cake”, a nickname for a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient.

What does a hummingbird cake taste like?

Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.

What is the difference between carrot cake and Hummingbird Cake?

Filled with bananas, pineapples, and pecans, and layered with thick cream cheese frosting, Hummingbird Cake is carrot cake’s lesser-known (but hunkier) cousin. Note: No hummingbirds were harmed in the making of this cake.

Should I refrigerate Hummingbird Cake?

Hummingbird Cake should be stored in an airtight container or well-covered with plastic wrap to protect it from drying out. It can be stored at room temperature (if less than 70 degrees F) for two days or will last in the refrigerator for up to one week.

Is there a cake called Hummingbird Cake?

Hummingbird cake is a banana-pineapple spice cake originating in Jamaica and a popular dessert in the southern United States since the 1970s. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent.

What are the 3 types of cake?

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.

Pound Cake.

Sponge Cake.

Genoise Cake.

Biscuit Cake.

Angel Food Cake.

Chiffon Cake.

Baked Flourless Cake.

Does Publix have hummingbird cake?

Moist vanilla cake layers filled and frosted with our delicious hummingbird icing, which we make by blending smooth cream cheese icing and buttercream with pineapple, pecans, and banana flavor. We decorate the cake with buttercream and cream cheese icing and garnish it with chocolate fudge icing and toasted pecans.

How many calories are in a hummingbird cake?

Hummingbird Cake Slice (1 slice) contains 116g total carbs, 112g net carbs, 67g fat, 12g protein, and 1100 calories.

What size hummingbird feeder is best?

Size. The size of your hummingbird feeder will determine how many birds it can accommodate, as well as how often it needs to be filled. On the smaller size, an 8-ounce feeder is best for just a couple of birds, while some feeders may hold as much as 40 ounces of nectar or more, easily feeding several hummingbirds.

How do you make Jamie Oliver carrot cake?

Ingredients

For the cake:
3/4 cup vegetable oil, plus a little more for greasing pan.
1-3/4 cups light brown sugar.
4 large eggs (preferably free-range or organic)
Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
2 cups all-purpose flour.
1 Tbsp. baking powder.
1/2 tsp. sea salt.

Is cake a food?

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

Why is my hummingbird cake crumbly?

Extra sugar or leavening will cause a cake to fall; too much flour makes it dry. Margarines with a high liquid-to-fat ratio and butter (which is about 20 percent water) can cause layers to stick to the pan. Be sure your layers are cool before assembling the cake.

Do bakers use box cake mix?

I have worked in quite a few bakeries and the majority of them use a cake mix when making their cakes. The basics of the cake mix is what you find in traditional store box mix, but then there are different added ingredients which make the cake the traditional bakery cake you are used to.

How long will hummingbird cake keep?

Kept in the fridge, cake with buttercream or ganache topping will last for 3-4 days. If the cake has custard, cream, cream cheese or fresh fruit it will last 1-2 days at most.

What are the ingredients in a hummingbird cake?

3 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 ¼ cups vegetable oil

3 eggs

1 (8 ounce) can crushed pineapple with juice

2 cups diced bananas

1 cup chopped pecans

How to make easy yet classic hummingbird cake?

– Preheat oven to 350 degrees. – Mix the dry ingredients in a large mixing bowl. Add in the wet ingredients and stir until well combined. Mix in bananas and pecans. – Spray a bundt pan with non-stick cooking spray. – Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.

What is a good recipe for a hummingbird cake?

Preheat oven to 350°F.

Coat 3,8- inch or 9- inch cake pans with nonstick baking spray.

In a large mixing bowl whisk together the flour,sugar,baking soda,and salt.

In a medium mixing bowl whisk together the oil,bananas,pineapple,eggs,vanilla,and pecans.

Easy Hummingbird Cake Recipe – Perfect Easter Dessert Idea!

This Hummingbird Cake is soft, delicate, and really wonderful! An simple cake recipe made with bananas, pineapple, pecans, and spices, and then topped with cream cheese frosting for a delicious treat.

What is a Hummingbird Cake?

In many circles, classic hummingbird cake is regarded as a cross between banana bread and carrot cake, but without the addition of carrots.
Consider a banana cake that has pineapple and pecans in it, as well as spices added to it.
After that, it’s covered in cream cheese icing.
Amazing!
When it comes to the origins of this cake, it is typically considered a southern cake, but it appears to have Jamaican origins as well, according to the recipe.
Because it originated in North Carolina, where I grew up (according to Southern Living), I believe that this cake and I should become best friends.

Nevertheless, to be quite honest, I was completely unaware of the existence of hummingbird cake until lately.
I didn’t have it as a child and had never heard of it before.
There have been requests for a recipe in the past, but I wanted to get my hands on some to test it out before I could truly produce my own version of it.
I tried some that I purchased from a bakery in our neighborhood and then prepared another that I saw online as a comparison.
To be very honest, the feel of the one I purchased did not appeal to me.
Honestly, if that had been my sole opinion of it, I would have written it off entirely!

The flavor of the one I tested on the internet was significantly superior.However, it tasted just like banana bread, although with a few more ingredients.Personally, I love a cake with a distinct texture than the norm.That’s a touch too thick for my tastes right now.

As a result, I set out to create my own version.
I have to admit that I’m head over heels in love with him.
It is juicy, tender, and bursting with flavor.
In addition, it’s more like eating cake than banana bread.
To my surprise, I started with my carrot cake recipe (which, by the way, is quite delicious) and worked my way up from there.

Hummingbird Cake Ingredients

The following are the most prominent components of this cake: In addition to not using yellow bananas, you should also avoid using bananas that are black and rotting (which is what you should avoid using). It’s effective when it’s properly speckled.
Canned crushed pineapple — I used canned crushed pineapple, but fresh pineapple will work just as well in this recipe. I drained the pineapple entirely and required two 8-ounce cans of pineapple to produce a full cup of pineapple juice once it was drained.
Prep them first so that they aren’t too chunky, then toast them till golden brown. Toasting them brings out their taste and improves their quality by a factor of ten. Don’t skip over this step.
Cinnamon and nutmeg — These spices bring out the best in everything in this cake, and they make it even better.
This cake is made using a blend of butter and vegetable oil, which provides the right combination of taste and moisture.
Similar to how I use butter and oil, I combine brown sugar and plain granulated sugar in order to get the best taste and moisture out of the recipe.

How to Make Hummingbird Cake

To begin, mix all of the dry ingredients in a separate bowl and put them aside.
The next step is to cream the butter, oil, sugars, and vanilla extract together until they are light in color and fluffy
after that comes the baking.
In small batches, add the eggs and egg whites one at a time, mixing thoroughly after each addition before adding the next.
Then, alternately add the dry ingredients and the mashed banana, mixing well after each addition. Half of the dry ingredients should be added first, followed by the banana, and the remaining dry components.
Finally, gently fold in the pineapple chunks and toasted chopped pecans
set aside.

Cream Cheese Frosting

If you want to make a traditional cake, you may use cream cheese icing to decorate it after it has been cooked. It’s the ideal complement to this cake and really brings it all together.

Hummingbird Cake is the Perfect Easter Dessert!

If you’ve never had this cake before and you’re a lover of anything banana-flavored, this is definitely a cake you should give a go!
It’s just ridiculously delicious!
I was originally planning on taking it with me to see my folks in North Carolina once I had made it and taken it home.
They gave it a try, along with several neighbors (who had never heard of it before), and they all fell in love with it just as much as I did.
You may use it to bake a cake for a special occasion, particularly for Easter, which is coming up soon.
Everything else apart from why it took me so long to complete this project is beyond me.

Yum!
Recipes can be printed after reading the transcript.

Hummingbird Cake

Lindsay is the author of this piece.
Preparation time: 1 hour and 15 minutes
Preparation time: 30 minutes
Time allotted: 1 hour and 45 minutes
12-14 slices are produced from this recipe.
Dessert is a category.
Oven is the method of cooking.
American cuisine is served.

Description

This Hummingbird Cake is soft, delicate, and really wonderful! This dessert is bursting with banana, pineapple, pecans, and spices! A simple cake topped with cream cheese frosting that you’ll fall in love with in minutes!

Ingredients

Hummingbird Cake

325g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 cup (225g) packed light brown sugar
1/2 cup (104g) granulated white sugar
1 teaspoon vanilla extract
1 3/4 cups mashed overripe banana (four–five bananas)
1 cup drained,

Cream Cheese Frosting

Room temperature cream cheese (16 oz/452 g)
6/3 cup (172 g) unsalted butter at room temperature
10 cups (1150 g) powdered sugar (optional)
2 teaspoons of vanilla extract

Instructions

1.
Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and lightly greasing the sides.
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
2.
In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
3.

Using a large mixer bowl, beat together until light and frothy, approximately 2-3 minutes, after which add the butter, oil, sugar, and vanilla extract.
Don’t skip on the creaming time, but don’t go overboard with the mixing.
4.
Add the eggs one at a time, mixing well after each addition, and then add the egg whites until well incorporated.
Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined.
5.

Fold in half of the dry ingredients into the batter until everything is thoroughly blended.6.Fold in the mashed bananas until everything is well-combined.7.

Stir in the remaining dry ingredients until everything is thoroughly blended.
It is important not to overmix the batter.
8.
Fold in the pineapple and pecans until well combined.
Don’t overwork the mixture.
9.

Divide the mixture evenly between the two cake pans and bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
10.
Remove the cakes from the oven and allow them to cool for approximately 2-3 minutes before transferring them to cooling racks to cool fully.
11.
To create the frosting, put the cream cheese and butter in a large mixing bowl and beat until creamy and thoroughly mixed.

12.Add about half of the powdered sugar and stir until everything is completely blended and the texture is smooth.13.

Stir in the vanilla essence until it is completely incorporated.14.Add the remaining powdered sugar and stir until everything is smooth and well-combined.

To get the correct consistency, adjust the amount of powdered sugar used as needed.
15.
To assemble the cake, use a broad serrated knife to cut away the domes from the tops of the cakes, if necessary, to make the cakes flat.
Although these cakes don’t have a particularly high dome, I want to make certain that they are perfectly flat.
16.
Using a serving plate or a cardboard cake circle, place the first cake on top of the second cake.

17.Spread roughly 1 cup of frosting on top of the cake in a uniform layer.18.Add the second layer of cake and another cup of frosting to the pan and spread evenly.19.

Place the final layer on top of the cake and use a pastry bag to frost the exterior of the cake.If you need help with icing a smooth cake, please see my tutorial.20.

To make the spiral design on top of the cake, use an offset spatula with a 9-inch blade.
Start in the middle of the cake and carefully turn it in circles, dragging the spatula through the frosting and moving outwards with each completed turn, until you reach the outer border of the cake, as shown in the picture.
Make use of the same spatula to cream the design into the sides of the cake as you did for the top.
Make shells out of the leftover frosting and pipe them all around around the outside of the cake.

See also: Where Was Carrot Cake Invented?

Ateco tip 847 was the one I used.22.If wanted, garnish the cake with some extra chopped nuts to complete the look.23.

Refrigerate the cake until it is time to serve it.Allow the cake to sit out for approximately 2 hours before serving.Cake should be stored in an airtight container.It is ideal if the cake is consumed within 3-4 days of baking.

Nutrition

1 slice has 938 calories, 112.6 grams of sugar, 260.4 milligrams of sodium, 42.7 grams of fat, 136.9 grams of carbohydrates, 7.4 grams of protein, and 129.4 milligrams of cholesterol.

The hummingbird cake, the Southern Living hummingbird cake, the Easter dessert concept, the Easter cake are some keywords to consider. It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.

Why Does Everyone Love Hummingbird Cake?

How could you resist a towering, lusciously flavored cake with a thick layer of frosting, especially when the layers are a delectable blend of banana, pineapple, pecan, and coconut?
In the narrative of banana-pineapple pecan-coconut cake, which is almost as popular as carrot cake (and even more delicious), we learn how the recipe came to be.
As you may have observed the last time you indulged in a slice of hummingbird cake, there are no actual hummingbirds involved, and no feathers are even required for adornment.
The sound of a satisfied cake eater as they consume a slice is unknown to us, but we have been told that the sound is similar to that of the little bird mentioned earlier in this article.

The Delicious History of the Hummingbird Cake

In truth, there are two distinct threads to the origin tale of hummingbird cake, and none of them dates back very far in history.
This is due to the fact that hummingbird cake is a relatively new innovation.
On one thread, the Jamaican Tourist Board is credited with popularizing doctor bird cake, named after a Jamaican hummingbird, which is a banana-pineapple-coconut cake made with bananas, pineapple, and coconut.
It was in Southern Living magazine in 1978 that we first learned about hummingbird cake, a frosted tiered treat that we have come to love.
Mrs L.H.
Wiggins of Greensboro, North Carolina, was given credit for the recipe, while it is believed that similar cakes had already appeared in community cookbooks and at county fairs throughout the southern United States.

Early versions of the recipe marketed it as a means to make use of overripe bananas, although banana bread is truly meant for just that.

What’s in a Hummingbird Cake?

Hummingbird cake is not only beautiful and tasty, but it is also quite simple to create.
It’s an oil cake, which means there’s no need for butter in the preparation.
The oil, along with the pineapple and banana in the batter, results in a cake that is extremely moist and soft, and it keeps well.
The addition of coconut enhances the rich, sweet tastes, while the use of chopped walnuts or pecans in the batter provides a crisp contrast.
Traditionally a layer cake, this popular taste combination has been seen in cupcake form and as a Bundt.
Because the cake is created with pineapple, banana, coconut, and almonds, no single taste takes center stage; instead, there is an overall richness that is best tempered by a rich, fluffy Cream-Cheese Frosting that is light and airy.

Frosting is used to fill in the gaps between the layers and to coat the top and edges of the cake.
It is generally applied in swoops and swirls, as texture is essential in this case.
What is the icing on the cake?
If you want to make something special out of dried pineapple flowers or candied pineapple, go ahead.
Other variations include coating the edges of the cake with chopped toasted nuts or just sprinkling coconut flakes on top of the icing.

Why Is Hummingbird Cake Considered a Cousin of Carrot Cake?

Despite the fact that there is no carrot in the recipe, hummingbird cake is a rich, thick, and sweet cake that is difficult to resist.
Our most recent recipe is a mix of carrot cake and hummingbird cake, which you can find here.
We added shredded coconut and pineapple purée to our batter and used oil instead of butter to get a rich crumb and featherweight feel.
Afterwards, we sprinkled chopped walnuts on top of the standard frosting and finished it off with a nest of candied carrot ribbons.

Just What Is Hummingbird Cake?

Banana and pineapple dance together in a tropical tango, with enough sugar to make a pitcher of tea, a smidgeon of flour sprinkled with salt, baking soda and spices, chopped nuts, a scandalous amount of oil, and a few eggs to keep it all together – this is the stuff that cake fantasies are made of.
And if you think the batter sounds delicious, just try to refrain from licking the bowl clean once the cream cheese icing has been spread on top of it.
Such are the wonders of the Hummingbird Cake, which is considered to be one of the most sumptuous desserts ever created.
This ultra-moist, triple-layered dessert is a crowd-pleasing crowd-pleaser and a time-honored tradition in South Carolina.
While some Southern bakers keep it for special occasions such as Christmas, others are less restrained, giving out thick slices after Sunday dinner or even – gasp!
– for breakfast.

(Nuts, eggs, and fruit are all considered to be healthy.) So, let’s get to the bottom of the lingering question.
What role do hummingbirds play in all of this?
The solution does not lay in a song of sixpence or any other nursery rhyme, but rather in culinary roots that go all the way down to the southernmost reaches of the globe.
In the late 1960s, Jamaicans began making a cake called ″Doctor Bird,″ which was named after a brightly colored hummingbird that was unique to the island’s rainforest.
These pastries, which were stuffed with bananas and pineapple, were sweet, fragrant, and seductive – much like nectar is to those little hummingbirds who eat it by the handful.
Another angle focuses on the doctor bird’s brightly colored plumage, which some have compared to the golden streaks of fruit in the cake’s batter, according to the author.

Whatever way you look at it, it was a meaning that endured.Jamaican tourist officials distributed cake recipes in promotional packs, and the treat quickly gained popularity, particularly in the South, where the sweet tooth reigns supreme and our hummingbird feeders are buzzing with activity on a near-daily basis.The cake became known as ″Banana-Pineapple Cake″ by bakers in the United States in the following decades.However, the dish was more frequently referred to as ″Hummingbird Cake,″ a title that appeared on the front of various recipes that were published in magazines and newspapers around the country during the 1970s.

When the recipe for ″Hummingbird Cake″ was published in a 1978 edition of Southern Living, it was not until then that it became an official part of our culinary vernacular.
The response from Southern cooks was very positive, and the cake swiftly became a regional institution.
It has the distinction of being the most requested recipe in the history of Southern Living, and it continues to be so today.
Doctor Bird, Banana-Pineapple, or Hummingbird – this famous dessert has gone by a variety of names throughout the years.
There is, however, one name that has remained consistent throughout the years, a suitable moniker that has been repeated time and time again by the frosting-lined lips of everyone who has been fortunate enough to get a slice.
Simply mouthwatering.

Hummingbird Cake:

While you may find this dessert on the menus of many restaurants around South Carolina, it is very simple to cook at home. When it comes to getting everyone in the festive spirit, nothing beats the scent of a Hummingbird Cake. With this tried-and-true Southern Living recipe, you can turn every day into a celebration, whether it’s Christmas, a birthday, or a family lunch.

Ingredients:

1 cup toasted pecans, chopped Cooking spray made from vegetables Paper made with parchment 3 cups unbleached soft-wheat all-purpose flour (such as White Lily) 1 1/2 cups granulated sugar1 1/2 tablespoons cinnamon powder Salt and baking soda (one teaspoon each) 1/8 teaspoon freshly grated nutmeg 3 big eggs that have been gently beaten 1-and-a-half cups of extra-virgin olive oil 1 1/2 tablespoons of pure vanilla bean extract 3 cups bananas, peeled and sliced (about 4 medium bananas) 1 (8-ounce) can pineapple chunks in pineapple juice

Preparation:

1.
Preheat the oven to 350 degrees.
Bake pecans in a single layer in a shallow pan for 6 to 8 minutes, stirring halfway through, or until toasted and aromatic.
2.
Spray three (9-inch) round cake pans with nonstick cooking spray and set aside.
Prepare the bottom of each pan by lining it with parchment paper and spraying it with cooking spray.

3.
In a large mixing basin, whisk together the flour and the following 5 ingredients.
Add the eggs, oil, and vanilla and whisk just until the dry ingredients are moistened, not completely combined.
Fold in the bananas, pineapple, and pecans until well combined.
It will be quite thick, more like banana bread batter than cake batter, so use caution while mixing.
Pour the batter into the pans that have been prepared.

4.Bake for 28 to 30 minutes at 350 degrees.Allow 10 minutes of cooling time in the pans on a wire rack.Remove from pans to a wire rack and allow to cool fully before serving (about 30 minutes).

Remove the parchment paper and throw it away.
Put one cake layer on a cake stand or serving dish.
6.
Using one-fourth of the frosting, decorate the top of the cake.
Once more, repeat the procedure.
Finish by adding the last cake layer.

Using the remaining frosting, decorate the top and sides of the cake.
Depending on your preference, garnish with pecans.

Cream Cheese Frosting

Ingredients:

A package (8 ounces) of cream cheese that has been softened 1 cup unsalted butter, melted and set aside 1 teaspoon pure vanilla extract (optional) 2 cups powdered sugar, sifted 2 cups cocoa powder

Preparation:

1.Place the first three ingredients in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment and beat on medium speed until smooth.Gradually add the powdered sugar, mixing at a moderate speed after each addition until everything is well combined.3 minutes on medium-high speed, or until the mixture is light and fluffy.Libby Wiersema was up in California and Alabama before moving in South Carolina 30 years ago, where she has written about the state’s greatest culinary offerings and the people who make them.

Hummingbird Cake

Treat yourself! Treat yourself! Serves 14 Cooks In1 hour DifficultyShowing off

Nutrition per serving

Caloric content: 684 calories (34%)
fat content: 36.4 grams (52%)
saturated fat content: 11 grams (55%)
sugar content: 69 grams (77%)
salt content: 0.5 grams (8%)
protein content: 5.1 grams (10%)
carbohydrates: 89.7 grams (35%)
fiber content: 1.5 grams (-)

Of an adult’s reference intake

Ingredients

450gicing sugar
150gsalted butter (at room temperature)
200gcream cheese (at room temperature)
2 limes
100gcaster sugar
50gpecans
250mlolive oil (plus extra for greasing)
350g self-raising flour
1 level teaspoonground cinnamon
350ggolden caster sugar
4 medium very ripe bananas
1 x 425gtin of pineapple chunks
2 large free-range eggs
1teaspoonvanill

Recipe From

Jamie’s Comfort Food

By Jamie Oliver

Method

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas 4.
Prepare two 23cm round cake pans by greasing and lining them.
Pour the flour and cinnamon into a large mixing bowl and stir in the sugar and a generous teaspoon of sea salt until well combined.
In a separate dish, mash the bananas with a fork until they are smooth and creamy. Drain and coarsely chop the pineapple, then combine it with the bananas, oil, eggs, and vanilla extract in a large mixing bowl. Combine until well blended, then fold into the dry ingredients until well incorporated.
Finely chop the pecans and gently stir them into the batter, then divide the batter evenly amongst the muffin pans you’ve prepped. Bake for 35 to 40 minutes, or until the sponges are risen and golden in color, and the sponges bounce back when lightly touched in the center
Run a knife along the edge of the tins, then set them aside to cool for 10 minutes before transferring them to wire racks to finish cooling
To create the frosting in the meanwhile, sprinkle the icing sugar into a free-standing electric mixer, add the butter, and mix until pale and creamy.
Add the cream cheese, finely grate in the zest of 1 lime and a squeeze of lime juice, and beat until just smooth — it’s critical not to over-mix it at this point. Keep in the refrigerator until you’re ready to use it.
A medium-heat non-stick frying pan with caster sugar and a drop of water is used to prepare the brittle topping for this recipe. Directions: While shaking, do not stir
instead, gently swirl the pan occasionally until it is completely dissolved and faintly browned.
In a large mixing bowl, combine the pecans and a pinch of salt
stir well with a spoon until evenly coated
pour onto a piece of greaseproof paper to set (see the video tutorial below for instructions).
Once the cake has cooled, break it up to a fine dust (you’ll need about half of it to decorate the top of the cake
keep the remainder to sprinkle over ice cream).
Using one sponge on a cake stand, spread with half of the frosting and set aside until ready to construct the cake. On top of that, spread the remaining frosting and sprinkle with the zest of the remaining lime.
Sprinkle the brittle dust over the top and garnish with a few edible flowers, such as violas, borage, or herb flowers, if you are so inclined.
This dish, served with a cup of tea on the side, will make everyone who consumes it exceptionally pleased. In a bluebell wood on a fallen tree, much like you, I’ll be serving.

See also: How To Make Cake Flour With Cornstarch?

Hummingbird Cake Recipe

Advertisement When Mrs.L.H.Wiggins of Greensboro, North Carolina, originally submitted the Hummingbird Cake to Southern Living in 1978, we had no clue it would go on to become our most popular and cherished Southern cake recipe of all time.Without a question, the cake is a sight to behold, with its three luscious layers topped with cream cheese frosting and nuts; nevertheless, it is the flavor that has us returning time and time again.When it comes to this dish, there are a few principles for success that set it apart from the others.To begin, vegetable oil is substituted for butter in order to provide the moist, quick-bread-like feel of the layers between the layers.

Approximately 1 1/2 cups of oil are called for in the original recipe, which is reproduced below.The recipe was printed multiple times throughout the years and, in accordance with current culinary trends, the amounts of oil and sodium in the ingredient list were adjusted accordingly.The end product’s quality, on the other hand, was never compromised.A can of crushed pineapple in its juices (such as Publix Crushed Pineapple in Pineapple Juice) is also required, which will not be drained throughout the preparation.

The liquids infuse the cake batter with incredible taste while also keeping it very moist.Finally, always remember to roast your pecans before using them.It’s a game-changer in so many ways.Even though it has been forty years since we found this Southern treasure, we continue to make it on an annual basis!

Directions

Checklist for Instructions Preparing the Cake Layers (Step 1): Preheat the oven to 350 degrees Fahrenheit. In a large mixing basin, whisk together the flour, sugar, salt, baking soda, and cinnamon
add the eggs and oil, and stir just until the dry ingredients are moistened, but do not overmix. Combine the vanilla, pineapple, bananas, and toasted nuts in a large mixing bowl. Advertisement
Step 2Divide the batter evenly among three 9-inch round cake pans that have been oiled (with shortening) and dusted.
3. Bake in the preheated oven for 25-30 minutes, or until a wooden pick inserted in the center comes out clean. Directions: Allow 10 minutes of cooling time in the pans on wire racks. Take out of the pans and place on wire racks to cool entirely, about 1 hour
Preparing the Cream Cheese Frosting is the fourth step. With an electric mixer set on medium-low speed, cream cheese and butter are combined until smooth. Gradually add the powdered sugar, mixing at a moderate speed after each addition until everything is well combined. Add in the vanilla extract. Increase the speed to medium-high and continue to beat until the mixture is fluffy, 1 to 2 minutes.
Step 5: Assemble the Cake: Place the first cake layer on a serving tray and cover the top with 1 cup of the frosting, spreading evenly. Spread 1 cup frosting on top of the second layer before covering with the third layer. Place the third layer on top of the cake and spread the remaining frosting over the top and edges of the cake. Pecan halves should be arranged in a circular pattern on top of the cake.

What Is Hummingbird Cake? The Origins Of Southern Deliciousness

This well-loved confection, which goes by the moniker of ″hummingbird cake,″ has grabbed the imagination of people for decades.There are pictures of fluttering wings, delicately tasting sweetness, and a hint of mystery conjured up when you think about it.However, this cake is not delicate nor fluttering in the slightest.When you inquire as to what hummingbird cake is, be prepared to be surprised since the answer may take you by surprise.I’m not really sure what hummingbird cake is, though.And, more importantly, where did it originate from?

What Is Hummingbird Cake?

Hummingbird cake is also known by a variety of other names, including preacher cake, banana and pineapple cake, doctor bird cake, bumblebee cake, bird of paradise cake, bird cake, doesn’t last cake, never-ending cake, and nothing left cake, among others.Recipe stands apart not only because it contains more bananas and crushed pineapples than flour, but also because it contains more oil than butter, which results in a cake that is moist and delectably wonderful.You’ll understand why people have been wondering what is hummingbird cake for so long after you taste it with the usual sour cream cheese frosting on top, as I have.

Where Did Hummingbird Cake Fly in From?

The origins of the hummingbird cake are shrouded in a great deal of mystery. Moreover, if you ask the majority of southerners, they will certainly state that the cake originates in the South. And they’re absolutely correct. But not from their southern hemisphere.

Jamaican me crazy

In 1968, Jamaican officials wanted to do something in order to attract more visitors to the country, and they chose to send press kits to journalists in the United States.Several Jamaican dishes were included in the package, including a jerk chicken meal.One of the recipes included a recipe for Doctor Bird Cake.The Red-billed Streamertail, which is a hummingbird that is native to Jamaica, inspired the name of the species (and is its national bird).This bird was given its name because of the way it probes flowers with its beak, much in the same manner that a doctor probes a patient.It has been said that the hummingbird cake was called after the bird due to the fact that it is sweet enough to attract hummingbirds that feed on nectar, while others claim that it was named after the bird because its yellow, banana streaks reminded them of the bird’s feathers.

The flight of the hummingbird cake recipe

Since that press kit was sent, the recipe has spread throughout the United States, notably in the southern states.However, throughout the years, the recipe’s origins have been lost, which is why so many people are curious about what hummingbird cake is.They are aware of the delicious, fruit-filled cake, but they are baffled as to how it got to be there.According to some, it was inspired by a magazine recipe, while others claim it was a prize-winning entry in a state fair cake contest.So, let’s put an end to all of those rumors, shall we?Few years after Jamaican officials provided the recipe for Doctor Bird cake in their press kit, the Hummingbird Cake began to appear in various locations around the Southern United States, including New Orleans.

Due to the popularity and familiarity of the moniker ″Doctor B″ dating back to the early days of Virginia, some people decided to call the dessert ″Doctor Byrd cake.″ The recipe initially appeared in print in February 1972, which was one of the earliest instances.According to the Mexico Ledger newspaper in Missouri, three banana-pineapple recipes were published, dubbed ″Doctor Bird Cake,″ ″A Cake That Doesn’t Last,″ and ″Tropical Treat Cake.″ Then, the next month, an advertisement for a cafeteria appeared in the Edwardsville Intelligencer in Saint Louis.The cake was referred to as hummingbird cake in the advertisement, which was the first time this moniker has been used for the dessert.Later, in 1976, the Port Arthur News reported that the runner-up in the cakes class was awarded to someone who had entered a cake with an image of a hummingbird on it.

The next year, the Washington Post responded to a reader who had requested a hummingbird cake recipe, and added a comment suggesting using cream cheese icing instead of buttercream frosting.That was the first time someone mentioned using cream cheese frosting, and the idea remained with them.However, up until that point, the recipe had not really taken off.

The woman who put the H in hummingbird

Hummingbird cake was first published in Southen Living magazine in 1978, according to most historians, and only then did it become immensely famous.Mrs.L.H.Wiggins of Greensboro, North Carolina, submitted a recipe for hummingbird cake to the magazine in 1978.After being offered as a tube cake recipe with no icing, the cake was remade as a three-layer cake with cream cheese frosting and nuts.As word spread about the cake’s appeal, people began to inquire as to Mrs.

Wiggins’ identity.However, there were just a few facts.As a housemother at the University of North Carolina in Greensboro, she supported herself and her children as a widow living in Virginia.She died in 1995, when she was 85 years old, after a long illness.

People, on the other hand, were interested in learning more.Who was this kind woman who shared her cake recipe with the world?As a result, the Greensboro News & Record published an article in 2014 requesting readers to contact them if they had any information regarding Mrs.Wiggins.However, the newspaper did not receive even a single response.

When asked what is hummingbird cake, we can’t provide a thorough response unless we comprehend the woman who made it famous in the first place.That woman, on the other hand, remained a mystery for many years.

Mystery Solved: Who Was Mrs. L.G. Wiggins?

It was Mrs.Wiggins’s editors at Southern Living magazine who were most interested in learning more about her.After all, her recipe for hummingbird cake is the most popular dish the magazine has ever published in its 52-year existence, making it the most popular recipe of all time.Mrs.Wiggins, on the other hand, was elusive.Then, a Southern Living office manager got an email from a lady who claimed that Mrs.

Wiggins was a babysitter to her three children, and the investigation began.She informed the manager that she recalls Mrs.Wiggins, whom her children affectionately referred to as Wiggy, being overjoyed when she learned that her recipe for hummingbird cake had been published in Southern Living.She said that the nanny was well-known for chuckling when she spoke to the children.

A letter arrived in the mail at the same time, stating that Mrs.Wiggins was the housemother at the university where she was enrolled, and stating that her maiden name was Eva Wiggins.The office manager used these bits of information to go to geneology.com in an attempt to learn more about her family.That prompted her to seek for an image of the woman in question.Her investigation into the enigmatic hummingbird cake maker led her to uncover more.

It turns out that Eva Wiggins was a loving wife, mother, and grandmother who enjoyed cooking and playing the piano in her spare time.Everyone in her immediate vicinity adored her.She also enjoyed traveling, and her granddaughters recall her driving a car while singing along to the radio with her fingers tapping on the steering wheel.

She died in 2005.Consequently, the riddle was solved.It appears that the woman who contributed the hummingbird cake recipe was just as sweet as the cake that became renowned as a result of her contribution.When you inquire as to what hummingbird cake is, you are almost certain to become hungry.Inevitably, you’ll start thinking of things like fresh fruit, cinnamon, cream cheese, and that luscious, freshly baked cake fragrance that can only be obtained by creating a cake from scratch.

Let’s go to work on making one, shall we?

The Original Hummingbird Cake Recipe

It was important to the editors of Southern Living magazine to learn more about Mrs.Wiggins.After all, her recipe for hummingbird cake is the most popular recipe the magazine has ever published in its 52-year existence, making it the most popular recipe in the magazine.Mrs.Wiggins, on the other hand, was difficult to track down.When a Southern Living office manager got an email from a lady who claimed Mrs.

Wiggins was nanny to her three children, the manager immediately contacted the company’s legal department.According to her, Mrs.Wiggins, whom her children affectionately referred to as Wiggy, was overjoyed when Southern Living magazine published her recipe for hummingbird cake, and she recalled her telling the manager about this to him.During her conversations with the nanny, she said that she was renowned for giggling.

A letter arrived in the mail around the same time, stating that Mrs.Wiggins was the housemother at the university where she was a student, and that her first name was Eva Wiggins.When the office manager was armed with this information, she proceeded to geneology.com in an attempt to learn more about her relatives.In order to find an image of the woman, she had to first figure out who she was.Her investigation into the enigmatic hummingbird cake maker continued.

In the end, it was discovered that Eva Wiggins was a loving wife, mother, and grandmother who enjoyed cooking and piano playing.Everyone in her immediate vicinity adored her despite her shortcomings.A travel enthusiast, she was remembered by her grandkids as having driven a car while singing along to the radio with her fingers on the steering wheel.

Thus, the enigma had been answered.As it turns out, the woman who submitted the hummingbird cake recipe had a similar sweet tooth to the cake that became famous as well.If you’re wondering what hummingbird cake is, you’re almost certain to be hungry after reading this.Inevitably, you’ll start thinking of things like fresh fruit, cinnamon, cream cheese, and that luscious, freshly baked scent that can only be obtained by creating a cake from scratch.Why don’t we go ahead and make some?

Hummingbird Cake

The cake’s ingredients are as follows: 3 cups of flour, plus a little extra for the pans
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 cups vegetable oil
3 big eggs, beaten
1 1/2 cups flour
1-and-a-half tablespoons of vanilla extract
Undrained crushed pineapple from an 8-ounce can in pineapple juice
2 cups ripe bananas, peeled and sliced
1.25 cups finely chopped pecans, lightly toasted
Shortening made from vegetables
1 teaspoon baking soda (optional)

For the cream cheese frosting, combine two (8-ounce) packages of softened cream cheese with one cup of salted butter that has been softened, two (16-ounce) packages of powdered sugar, and two teaspoons of vanilla extract in a large mixing bowl.

3/4 cup of toasted pecans

Directions:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).Combine the flour, sugar, salt, baking soda, and cinnamon in a large mixing basin until well combined.After you’ve added the eggs and oil, whisk the ingredients together until they’re moistened.Then fold in the vanilla, pineapple, bananas, and toasted nuts until everything is well combined.Grease three 9-inch round cake pans with shortening and then sprinkle with flour to prevent sticking.Then divide the batter amongst them in a uniform distribution.

The cakes should be baked for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.Remove the baking pans from the oven and place them on wire racks to cool.Allow them to cool for approximately one hour, or until they are totally cold.To prepare the frosting, mix the cream cheese and butter together on a low speed until they are completely smooth.

Afterwards, gently add the powdered sugar, mixing the mixture on a moderate speed after each addition to incorporate it.Add the vanilla extract and mix well.Last but not least, raise the speed to medium-high and continue to beat the batter until it is light and airy.This should take no more than one to two minutes.It’s finally time to put the cake together.

See also: How To Make Trinidad Black Cake?

Place the first layer on a serving tray and apply one cup of the frosting on top of it.Repeat with the second layer.Place the second layer on top of the first and spread it with a cup of the frosting to cover the entire surface.

Place the third layer on top of the second and spread the remaining icing over it as well as along the edges of the cake.After that, place the pecan halves on top of the cake in the manner that you choose.

What Is Hummingbird Cake: Did You Find Your Answer?

We hope you’ve been able to find the solution to your question about what is hummingbird cake.Isn’t it fascinating to learn about the cake’s origins and history?And doesn’t that make you want to jump right in and try to figure out what all the hoopla is about?Have you ever tried your hand at making a hummingbird cake?If this is the case, we would be interested in hearing about your experience.Was it as well-liked as its illustrious past would have you believe?

The history of the Hummingbird cake

Jamie’s Comfort Food airs tonight at 8 p.m.ET/PT.Jamie is baking a cake that will generate endless excitement among Americans while causing complete bemusement among everyone else – the Hummingbird cake.It is a pretty interesting cake to make, the Hummingbird cake.For starters, it’s cooked with oil rather than butter, and it contains more fruit than flour in comparison to other recipes.No beating is required, and the mixture is delicious when topped with a cream cheese frosting.

Spices and nuts are frequently used in the recipe.Contrary to the name, this specific dish does not contain any birds at all.Despite its enigmatic moniker, the Hummingbird cake’s origins are more transparent than those of other cakes.Typically, the origins of meals are shrouded in mystery, having been passed down from generation to generation before appearing in a completely other location.

The essential components – bananas and pineapple – are the most telling clues as to where the Hummingbird cake got its start in Hawaii.Assuming that you’re already thinking about the Caribbean, you should know that it is believed to have been originated in Jamaica, most likely in the late 1960s.To begin with, it was referred to as the ″Doctor bird cake,″ which was an affectionate moniker for the Red-billed Streamertail, a Jamaican kind of hummingbird.The name comes from the way the bird’s extended beak explores flowers, similar to how a doctor examines a patient, which inspired the name.In the end, what does any of this have to do with a pineapple and banana cake you ask?

While some claim that the cake was named after the bird because it was sweet enough to attract hummingbirds (which feed exclusively on nectar), other sources claim that it was named after the bird because it had yellow stripes that resembled the bird’s plumage.However, the Doctor bird was about to take flight in either direction.In 1968, the Jamaican tourist board decided to take a new approach to luring visitors by mailing press kits to journalists in the United States.

There were a few recipes from the island, including one for the Doctor bird cake, that were included in the packs.Following this, recipes for ″Cake that doesn’t last″ began appearing in local newspapers and community cookbooks across the South under a variety of different names, including the prophetic ″Cake that doesn’t last.″ Mrs L H Wiggin, according to the majority of food historians, was the first person to publish a recipe for Hummingbird cake.In February 1978, she submitted the cake recipe to Southern Living magazine, although there are many references to the cake in county fair records and baking competitions across southern America dating back to the 1940s.For the first time ever, the cake is more popular than it has ever been, particularly in the United States.Recipes are always being improved by Jamie, who has taken a traditional deep-south Hummingbird recipe and added some fresh touches, like as lime in the cream cheese frosting, to give it his own personal touch.

What makes this cake stand out from the others is a gorgeous pecan brittle topping, which is made by melting sugar and blending it with broken pecan nuts before crushing it into crumbs.As a result, the cake has a wonderful crunch on top, which elevates this deeply flavored, moist delight to a whole new level of deliciousness.In the words of Jamie: ″This is the hummingbird cake.″ Something a little off of the ordinary, but really stunning to look at and delicious to eat.

A piece of cake that is guaranteed to put a grin on your face.″ To celebrate the release of the Comfort Food cookbook, you can find Jamie’s Hummingbird cake recipe, as well as a whole host of other comfort food recipes, at jamieoliver.com/comfortfood for a limited time.

Hummingbird Cake

Jamie’s Comfort Food airs tonight at 8 p.m.ET/PT, and she’ll be preparing something that will generate unending joy among Americans and sheer bemusement among the rest of the world: the Hummingbird cake.It’s a rather interesting cake, the Hummingbird Cake.For starters, it’s cooked using oil rather than butter, and it contains more fruit than flour in comparison to traditional recipes.When combined with cream cheese frosting, it is really delicious.Spices and nuts are frequently included in the recipe.

This specific dish does not contain any birds, despite its name.Its origins are less obscure than those of most cakes, despite its mysterious moniker.Typically, the origins of meals are shrouded in mystery, having been passed down from generation to generation before appearing in an entirely other location.The primary components – bananas and pineapple – are a dead giveaway as to where the Hummingbird cake got its start.

In the Caribbean, hopefully, you’re already thinking about it, and it’s believed to have been originated there, most likely in Jamaica, in the late 1960s.In the beginning, it was referred to as the ″Doctor bird cake,″ which was an affectionate moniker for the Red-billed Streamertail, a Jamaican kind of hummingbird.A doctor probing a patient gave rise to the moniker because of the way the bird’s long beak probed flowers.So, what does this have to do with a pineapple and banana cake, you might ask?Everything.

While some claim that the cake was called after the bird because it was delicious enough to attract hummingbirds (who feed only on nectar), other sources claim that it was named after the bird because yellow streaks in the banana resembled the bird’s plumage.However, the Doctor bird was set to take flight at any moment.Attempting to attract tourists by sending press kits to the United States was a bold move for the Jamaican tourist board when it launched in 1968.

The recipes for the Doctor bird cake and other island favorites were included in the boxes.Following this, recipes for ″Cake that doesn’t last″ began appearing in local newspapers and community cookbooks across the South under a variety of names, including the prophetic ″Cake that doesn’t last.″ Mrs L H Wiggin, according to the majority of culinary historians, was the first person to publish a recipe for Hummingbird Cake.In February 1978, she submitted the cake recipe to Southern Living magazine, although there are many references to the cake in county fair records and baking competitions across southern America dating back to the 1940s and 1950s.Especially popular in the United States, the cake has never been more popular.Recipes are always being improved by Jamie, who has taken a traditional deep-south Hummingbird recipe and added some fresh tweaks, like as lime in the cream cheese frosting, to give it his own unique mark.

The most remarkable addition, though, is a gorgeous pecan brittle topping, which is made by melting sugar and blending it with broken pecan nuts before breaking it into crumbs and baking it.Consequently, the cake has a fantastic crunch on top that elevates this richly flavored, moist delicacy to a whole new level of deliciousness.″This is the hummingbird cake,″ Jamie describes it.

Made with amazing flavor, this dish is a little out of the ordinary.
A piece of cake that is guaranteed to put a grin on your face.
If you want to make Jamie’s Hummingbird cake from the Comfort Food book, you can get the recipe and a whole host of additional recipes at jamieoliver.com/comfortfood for a short time only, but hurry!

More Hummingbird Cake Recipes

Hummingbird Cake with Caramel Icing
Hummingbird Poke Cake
Hummingbird Cake with Caramel Icing

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How to prepare Hummingbird Cake may be demonstrated in the short video below. 1 3/4 cups ripe banana, mashed
2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
3 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon allspice
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Prepare three 9-inch cake pans by greasing and flouring them.
In a large mixing basin, whisk together the flour, 2 cups sugar, the salt, the baking powder, the baking soda, the cinnamon, and the allspice
Toss in the melted vegetable oil, vanilla extract, and eggs, mixing only until the dry ingredients are wet
Stir in the banana, 1 cup pecans, and pineapple until everything is uniformly distributed.
Divide the batter across the three cake pans in a uniform layer. Insert a wooden pick into the center of the baking dish and bake for 25 to 28 minutes, or until the pick comes out clean. Refrigerate for 10 minutes before transferring to wire cooling racks to finish cooling thoroughly.
To create the frosting, cream together the butter and powdered sugar in an electric mixer until light and fluffy, adding powdered sugar gradually. Mix in the vanilla essence and salt until the mixture is smooth.
Mix in 1 piece of cream cheese at a time, with the mixer running on medium speed. Once all of the cream cheese has been blended, turn the mixer off.
Spread frosting between the layers of cake and around the edges of the cake. Then scatter the remaining chopped nuts on top.

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More Banana Foster Cake, Almond Cake with Amaretto Filling, Coca Cola Cake, and Red Velvet Cake are all examples of Southern desserts. It should be noted that this content includes affiliate links.

How to Make Hummingbird Cake

It’s always more enjoyable to do things yourself.Every week, we save you the trouble of going to the grocery store by showing you how to cook small amounts of delicious dishes in your own kitchen.Today: Hummingbird Cake, created by Marcella DiLonardo of modest marce, is a southern delicacy that will quickly become a fixture in your home.When I tell people I grew up in Central Canada, they often make assumptions about my favorite cuisine, which are incorrect.Though dill-flavored chips and poutine are popular among Canadians, it’s a traditional Southern American delicacy that makes my heart skip a beat every time I think about it.Hummingbird Cake is a carrot cake relative that is less well-known (but hunkier).

It is filled with bananas, pineapples, and nuts, then covered with thick cream cheese icing on top.When I was seeking for a creative method to use up ripe bananas (not that I don’t enjoy baking a weekly batch of banana bread, but there are times when I want to go all-out), I happened into this Southern treasure by chance.I couldn’t bring myself to put my fork down because the cake was so sweet, delicious, and dense, with just the right amount of crumble in each piece.Now, that’s the cake that I ask for on my birthday, and I get it every year.

In order to keep the cream cheese frosting from becoming too sweet, I keep the amount of sugar in the icing to a minimum—but don’t worry, I won’t hold it against you if you do.Allow the Carrot Cake to do its thing.2.0 Let the baking begin: Hummingbird Cake Serves 10 to 12 people For the cake, use the following ingredients: 1 1/2 teaspoons baking soda3 cups all-purpose flour3 cups whole wheat flour 1 teaspoon of salt1 teaspoon of cinnamon (optional) 2 1/4 cups unrefined sugar 1 1/4 cups canola oil (optional) 3 big eggs (about) pure vanilla extract (about 2 tablespoons) 1 cup pineapple chunks (crushed) 4 bananas that are ripe 3/4 cup shredded coconut (optional) (optional) raw pecans, chopped (approximately 3/4 cup) To make the frosting, use the following ingredients: a half cup of unsalted butter 3 cups powdered sugar, or as much as you like pure vanilla extract (around 1 teaspoon) a 16-ounce container of cream cheese It should be noted that no hummingbirds were hurt in the preparation of this dessert.Preheat the oven to 325 degrees Fahrenheit.Prepare two 8-inch round cake pans by greasing them and setting them aside.

Sift together the flour, baking soda, salt, and cinnamon in a large mixing basin.Make a mental note to put it away.In a second mixing bowl, blend the sugar, oil, eggs, and vanilla using a wooden spoon until everything is completely incorporated and smooth.

Combine the pineapple and bananas in a large mixing bowl.If desired, garnish with the coconut.Add the sifted dry ingredients to the egg mixture and whisk just until the ingredients are well incorporated.It is critical that you do not overmix this batter.Mix in the nuts until well combined, then divide the batter evenly between the two cake pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.Allow the cakes to cool fully in their pans before removing them from the pans and applying the icing.Attach a whisk attachment to your stand mixer and start mixing to make the frosting.

In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 8 to 10 minutes.
Once the sugar has been well integrated, add the cream cheese in pieces and stir until the mixture is uniformly distributed throughout.
After you’ve added the cream cheese, take careful not to overmix or the frosting may turn runny.
Frost the cake as desired (I normally split each cake in half lengthwise, then frost each of the layers, then around the outside of the cake) and ser

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