My resolution to bake classic cakes has so far been a success, starting with this Coconut Cake and now the Hummingbird Cake. If you’ve never heard of the Hummingbird Cake before, it goes all the way back to, well, it’s hard to tell where or when exactly it came on the scene. The first published recipe for the cake showed up in the February 1978 issue of Southern Living magazine and was submitted by a woman named Mrs. L.H. Wiggins but it’s roots trace from the deep south aaaaaallll the way to Jamaica! How crazy is that? You can read more of the history and details here.
I used a recipe from myrecipes.com that was a little of a modernized version of the cake with the addition of white chocolate to the cake and the frosting and a touch of almond extract. I was tempted at first to leave the white chocolate out of the cake but I’m so glad I didn’t–I LOVED getting little bits of white chocolate in every other bite. This cake is very, VERY dense, almost like banana bread and the flavors of the almond extract, cinnamon and banana are incredibly delicious. I can’t believe I waited so long to make this cake!
- 3 c. All-Purpose Flour
- 1 t. Baking Soda
- 1 t. Salt
- 2 c. Granulated Sugar
- 1 t. Ground Cinnamon
- 3 Large Eggs, beaten
- 1 c. Vegetable Oil
- 1 T. Pure Vanilla Extract
- 1 t. Almond Extract
- 1, 8 oz. Can Crushed Pineapple, undrained
- 1 c. Chopped, Toasted Pecans, divided
- 2 c. Chopped Bananas (about 3 medium-large bananas)
- 4 oz. White Chocolate, finely chopped
- 1½ c. White Chocolate Chips, melted and cooled
- 1½ (8 oz.) Packages Cream Cheese, softened
- 6 T. Butter, softened
- 4 c. Powdered Sugar
- 1 T. Pure Vanilla
- ½ c. Chopped Toasted Pecans (for garnish)
- Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
- Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
- Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
- Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
- Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
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