Hummingbird Cake

I remember when I was 8 years old my Aunt Pauline passed away. (Granny's sister) This was the first time that I witnessed my Granny get emotional. The day after the funeral I asked my mama if she thought Aunt Pauline was happy in Heaven now. 
 "Of course- I'm sure she is flying free like a bird"
Now being 8 years old this confused me a little because my Granddaddy always would say that Heaven was a wonderful place, where everyone was happy and that there was an endless supply of his favorite cigars there- not that the people were birds. So I asked my mama what kind of bird she would fly as when she  went to Heaven.

 "Oh, I'm gonna be a Hummingbird.. because they are beautiful and like sweet thing..just like me"

Let's make a cake...

Hummingbird Cake

What you need:
Recipe adapted from "Granny's 1974 The New McCall's Cookbook"

Non-stick cooking spray
All purpose flour- for pans
3 cups self rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe bananas, mashed
1 (8-oz) can crushed pineapples with juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

1 box confectioner's sugar (yes the whole box)
8 ox cream cheese, room temp
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Here's what you do:

Preheat oven to 325. Spray and flour three 8x2 in round cake pans, tapping out excess flour;set aside.

In a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapples, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with a spatula. Bake, rotating pans halfway through, until the tops spring bake when gently pressed with your fingertips, 25-28 minutes. Mine only took about 26 minutes and remember to rotate your pans-trust me- this batter has the ability the turn out more breadish than cakeish if cooked too long.. well actually if you cook it too long it will be burnished. (see how i make up words-it's fun)
Transfer pans to a wire rack to cool 10 mins. Invert cakes onto wire rack. Re-invert cakes and let then cool completely, top sides up.- Of course I'm a bit lost at times, so I completely forgot this step.

For frosting-
Using an electric mixer with a paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. Add more milk if needed 1 teaspoon at a time, to achieve the right consistency.. I ended up using 4 teaspoons to get it fluffy.

Place four strips of parchment paper around the perimeter of a serving plate- place first layer on the cake plate. spread the top with 1/4 of the frosting. Place second layer on top and repeat the process
Or get your kid to do it...

Place remaining cake layer on top bottom side up. Spread entire cake with remaining frosting. Sprinkle top with pecans. Remove parchment strips and refrigerate until ready to serve.

Now let's eat cake... 


  1. This looks absolutely beautiful...like something you'd serve for a romantic tea party! And it looks so tasty!

  2. it looks great . thanks for the recipe


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