While googling The hummingbird bakery I stumbled onto this wonderful recipe for the renowned Hummingbird cake, and I knew at that moment that I had to make it.
But for me is easier to make several cupcakes than one big cake, that way the kids can eat them anywhere they want and without any cutlery. So I decided to go for the cupcakes and they were a huge success at home.
Ingredients and quantities are for a three-layer cake or 24 big cupcakes, so you get to choose and bake what works best for you. For the Cream Cheese frosting I halved the quantities and after frosting all the cupcakes I still had some leftovers, so there’s plenty there (but I’m posting the original quantities).
I have to say, anyway, that I couldn’t resist myself and made one mini hummingbird cake as it is meant to be, all dress up in white and with its three layers. That one was only for me and I enjoyed it with a cup of tea and a lot of remorse afterward…
You have to try this recipe in any version, you won’t regret it. None of the ingredients stands over the others; in every bite you will discover a perfect balance between flavor, sweetness, texture and a hint of the nutty flavor of pecans that leaves you longing for more.
Speaking of pecans, I didn’t have enough of them so I sprinkle crushed honey roasted peanuts instead of pecans on top of the cupcakes. But the rest is all Southern Living magazine, “the Southern belle bible of gracious hostessing”.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 (8-ounce – 225g) can crushed pineapple, undrained
- 1 cup chopped pecans (it admits walnuts instead)
- 2 cups chopped bananas
Cream Cheese Frosting
- 1 (8-ounce – 225g) package cream cheese, softened
- ½ cup butter or margarine, softened
- 1 (16-ounce – 450g) package powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup chopped pecans for sprinkles
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into cupcake pan lined with paper cups (or three greased and floured 9-inch round cake pans). Bake at 350°F (180 ºC) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Cream Cheese Frosting
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Finally, spread Cream Cheese Frosting on top of each cup cake (or between layers and on top and sides of cake); sprinkle ½ cup chopped pecans on top. Store in the fridge.
Normally I don’t publish photos of the process of creating my recipes; but from now on you can watch them on my twitter. So if you want to see the behind-the-scenes and the bloopers of the bluejellybeans posts go ahead and take a look.