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Hummingbird Cake
Southerners have been making versions of this cake for decades, calling it different names, like Nothing Left Cake, Cake That Won’t (or Doesn’t) Last, Granny’s Best Cake and Jamaican Cake. The name “Hummingbird Cake” probably comes from the cake’s roots as a Jamaican banana cake; the swallow-tail hummingbird is the national bird of Jamaica. So, you could think of this cake as the love child of Jamaica (with its mashed bananas and pineapple) and the American South (with its pecans and cream cheese frosting). Adapted from a recipe by Mrs. L.H. Wiggins (originally printed in “Southern Living,” Feb. 1978)
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings
9 inch triple layer cake
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings
9 inch triple layer cake
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans, or spray them with a nonstick spray.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; stir just until dry ingredients are moistened.
  3. Stir in pineapple, 1 cup chopped pecans and bananas.
  4. Spoon batter into prepared cake pans. Bake 25 to 30 minutes. Remove from pans, and cool immediately.
  5. Make Frosting: In a standing mixer fitted with a paddle attachment, combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.
  6. When the cakes are completely cooled, spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.
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