Hummingbird Cake

 
This classic southern Hummingbird Cake has a flavorful light and moist crumb full of bananas cinnamon and pineapple all surrounded by a smooth cream cheese frosting. The decoration is simple but elegant sure to be a family favorite! You might also want to check out my other cake recipes if you love to decorate as much as I do!
What is a Hummingbird Cake?
Mrs. L H. Wiggins is reportedly the first to print a layered version of what we know as a Hummingbird Cake but she didnt originate the cake. Apparently it started out being called Doctor Bird Cake a nickname for a Jamaican variety of a hummingbird. In addition it was made in a tube pan and had no frosting. The pineapples werent drained and the bananas were diced not mashed. That sounds interesting but I do love the modern addition of cream cheese frosting!

Ingredients Substitutions
Canola Oil This cake is so incredibly light and moist. How does it get that way? Oil. As much as I love butter some of my favorite moist fluffy cakes actually call for oil.
Cinnamon Cinnamon brings some warmth and spice to the cake.
Bananas You will need about 3 ripe bananas mashed for a total of 1 13 cups mashed bananas.
Pineapples Drain crushed pineapples to add to the cake batter. They add a tangy and tropical touch to the cake.
Pecans Toasted pecans add a delightful crunch and flavor to the cake. I even added some on top! To toast pecans line a baking sheet with parchment paper. Place the pecans in a single layer on the lined baking sheet. Bake at 350F for 56 minutes or until toasted.
Frosting The cake is super delicious on its own but to really step up the flavor I added the best cream cheese frosting ever! Seriously it is amazing. In fact I even used a modified recipe for my homemade Carrot Cake which you will want to try too.
How to Store Hummingbird