Our momma believed we were made to find beauty in everything. So, she made it her goal to make even mundane things gorgeous. Momma’s Hummingbird Cake is the perfect example of that. Not necessarily mundane, but an unassuming and humble cake, each moist slice is rich with sweet hints of vanilla and cinnamon, and the added textures from the crushed fruit and pecans are simply divine. She really would leave her mark with the way she would perfectly spread the creamy vanilla frosting all over and decorate it with the pecans. It is so simple, yet delightful enough to be pictured in a magazine. So, if you’re searching for a little beauty in your day, make Momma’s Hummingbird Cake and you’ll be sure to find it!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice
- 2 ripe bananas, chopped and mashed
- 1 cup pecans, chopped
For the frosting:
- 3/4 cup unsalted butter, softened
- 1 (8-ounce) block cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- salt, to taste
- 1 cup pecan halves, toasted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat two round 8-inch baking pans with nonstick baking spray.
Step 3 –In a large bowl, add the flour, the granulated sugar, the cinnamon, 3/4 teaspoon of the salt, the baking soda, and the baking powder and whisk to combine.
Step 4 –Stir the oil, the eggs, 1 1/2 teaspoons of the vanilla extract, and the pineapple with their juices into the flour mixture until it is evenly combined.
Step 5 –Add the mashed bananas and 1 cup of the chopped pecans to the cake batter and stir to combine.
Step 6 –Evenly divide and pour the batter into the prepared baking pans and bake them until a toothpick inserted into the center comes out with just a few small crumbs, about 33-37 minutes.
Step 7 –Transfer the baking pans to a wire rack and let the cakes cool for 10 minutes.
Step 8 –Invert the cakes onto the wire rack and let them cool completely, about 1 hour.
Step 9 –Right before serving, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the cream cheese and beat on medium speed until it is smooth and creamy, about 2-3 minutes.
Step 10 –Add the confectioners’ sugar to the cream cheese mixture and mix on low speed until it is just combined.
Step 11 –Scrape the sides and the bottom of the bowl, then add the remaining vanilla and the remaining salt to the frosting mixture. Beat on medium-high speed until it is light and fluffy, about 2 minutes.
Step 12 –Place 1 of the cakes on a serving plate and top with 1 cup of the frosting. Evenly spread it all over the top.
Step 13 –Place the remaining cake on top of the frosting, then spread the remaining frosting over the top and down the sides of the cake.
Step 14 –Press the remaining pecan halves along the base and around the top of the cake to create a decorative ring.
Step 15 –Slice and serve.
