This weekend, I attempted to make a Hummingbird Cake…wait – what?! Yes, a hummingbird cake, it’s a cake with hummingbird meat inside…
NO! No hummingbird meat, I was kidding.
It has pineapple, bananas, walnuts, and lots of sugar! I first had a taste of a hummingbird cake at work, during a birthday celebration. It was from magnolia, and I fell in love.
Since then, I’ve wanted to try to make one. So what better time to try, than this past weekend-mother’s day! After making a fabulous breakfast under the sun and blue sky, I went back into the kitchen to try to make this cake before heading down to the shore for more festivities.
I only used the freshest ingredients. The recipe called for canned pineapple, but I bought a pineapple and mashed it up myself, kind of how you make tuna. On accident I put all the mashed bananas in before measuring, so the cake tasted more banana-eee than I would have liked, but nonetheless it tasted so good!
As for the frosting, very cream cheese-eee. (I know I like the addition of the -eee, too). I think I could have added a little more vanilla to counter the 8oz of cream cheese taste, but then again, with the extra banana, the cream cheese balanced out.
The cake has the texture of carrot cake, and the taste of banana bread, with a hint of pineapple, but even sweeter *cough* two cups of sugar *cough, cough*
It makes a great summer dessert-something I’ve been looking to fill my summer menu with. I added strawberries on top, but I’m not sure if the tastes paired up. The strawberries and the frosting (and banana flavor) worked, but the pineapple did not. I could have done without, but they made a great presentation. I think next time I’ll use walnuts to line the sides of the cake. Here’s the recipe, enjoy!
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups canola oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, drained, or one cup or mashed, fresh pineapple
- 2 cups mashed bananas
- 1 cup chopped walnuts
- 1 (8 ounce) package cream cheese, softened
- 1 stick of butter, softened
- 1 pound confectioners’ sugar (2 or 2 1/2 cups…I guessed)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease and flour 2 – 9 inch cake pans.
- Mix the flour, sugar, baking soda and salt in one bowl. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans and bake for about an 1 hour or until a toothpick comes out clean. Remove from oven and allow them to cool before removing them to the racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth (whip it good, whip it reeeaaal good).
- Evenly spread frosting on middle, sides and top of cake. – I found I had so much frosting left over even as I used a ton on the outer parts of the cake. Don’t be afraid to use a lot on the inside!!!