Cakes from Scratch, Desserts
Southern
Yield: Three 8-inch or two 9-inch round layers
Author: Tammy Nichols
Hummingbird Cake - Master Cookbook Recipe # 230

Hummingbird Cake - Master Cookbook Recipe # 230

This tropical Southern favorite is loaded with bananas, pineapple, and pecans. What sets this version apart is the warm, brown sugar and pineapple glaze that gets drizzled over the top, making it the moistest Hummingbird Cake you’ll ever eat.

This is recipe #230 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 35 minTotal time: 55 min
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Ingredients

  • 2-1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup vegetable oil
  • 2 cups mashed bananas
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 20 oz. can crushed pineapple (divided)
  • 3 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1-1/2 cups chopped pecans (divided: 1 cup for batter, 1/2 cup for top)
  • Option: Add a small box of vanilla instant pudding mix to the batter for extra moisture.
  • Pineapple Topping:
  • Remaining crushed pineapple and juice
  • 1/2 cup brown sugar

Instructions

  1. Prepare Pans: Preheat your oven to 325°F. Grease and flour three 8-inch or two 9-inch round pans. Sprinkle 1/2 cup of pecans onto the bottom of one of the pans (this will be your top layer).
  2. Mix Wet Ingredients: In a large bowl, combine the sugar, eggs, oil, mashed bananas, 8 oz. of the crushed pineapple (with its juice), and vanilla.
  3. Incorporate Dry Ingredients: Stir in the baking soda, salt, and cinnamon. Gradually add the flour and mix on medium speed for 1-1/2 minutes.
  4. Fold in Pecans: Gently fold in the remaining 1 cup of chopped pecans. Be careful not to overmix; your total mixing time after adding the flour should be about 2 minutes.
  5. Bake: Divide the batter into the prepared pans. Bake at 325°F for approximately 35 minutes, or until a toothpick comes out clean and the edges start to pull away from the pan.
  6. Make Pineapple Topping: While the cake cools, combine the remaining pineapple/juice and brown sugar in a nonstick skillet. Cook for about 5 minutes until it thickens slightly.
  7. Assemble: Frost between the layers and the sides with Master Cookbook Recipe # 208 (Cream Cheese Frosting), but leave the top of the cake unfrosted. Place the pecan-topped layer on the very top and spoon the warm pineapple glaze over the center.

Notes

Tammy's Tip: "The extra pineapple cooked with brown sugar is what puts my Hummingbird Cake above others because it makes it so moist! I hope you try my recipe,it's a family treasure."

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg