Hummingbird Cake Recipe

baking soda

baking soda

I never knew there were so many uses for Arm & Hammer Baking Soda.  I’ve always kept a box in my refrigerator and freezer to minimize odors.  I keep a box in my cabinet for the rare occasion that I bake.  But other than those two reasons, I never knew there were other interesting uses.

I did sprinkle some in the cat box to help keep the odors down.  I did some bathroom cleaning with it as well.  But, what I really enjoyed doing was to make a Hummingbird Cake with it.

 

baking soda

 

Preheat your oven to 350° F.  Spray three 9-inch round baking pans with non-stick baking spray. 

In a large bowl, beat the butter, granulated sugar, and vanilla at medium speed with a mixer until fluffy.  Add the eggs, one at a time, beating well after each addition.

 

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In a medium bowl, combine the flour, Arm & Hammer Baking Soda, cinnamon, and salt.

 

baking soda

 

Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.

 

baking soda

 

Add the bananas and pineapple, beating until combined.

 

baking soda

 

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution.  Slam the pans against the counter to get any air bubbles out of the batter.

 

baking soda

 

Bake until a wooden pick inserted in the center comes out clean, 25-35 minutes.  Cool in the pans for 10 minutes.  Remove from the pans and cool completely on wire racks.  You’ll see in the picture that I had some problems with the cake sticking to the non-stick sprayed non-stick pan.  The other ones were worse.  Use those on the bottom…no one will ever know.

 

baking soda

 

Zest and juice your lemon.

 

baking soda

 

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy.  Beat in the confectioners sugar in increments.  Lastly, beat in the lemon juice, lemon zest, and vanilla.

 

baking soda

 

Spread some frosting between the layers.  Spread the remaining frosting over the top and sides of the cake.

 

baking soda

 

baking soda

 

Chop up the candied pecans.

 

baking soda

 

Add them to the cake.

 

baking soda

 

Now, invite some friends over and cut the cake!

 

baking soda

baking soda

 

Hummingbird Cake
Hummingbird cake is a banana pineapple spice cake common in the Southern United States. It is often served with cream cheese frosting. The cake has been a tradition in Southern cuisine since the mid 19th century. The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living. The cake won the Favorite Cake Award later that same year at the Kentucky State Fair. I added the lemon zest to the frosting and chopped candied pecans as a garnish.
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
CAKE
  1. Non-stick baking spray
  2. 2 sticks (1 cup) butter, softened
  3. 2 cups granulated sugar
  4. 1 Tbs pure vanilla extract
  5. 4 large eggs
  6. 3 cups all-purpose flour
  7. 1 tsp Arm & Hammer Baking Soda
  8. 1 tsp ground cinnamon
  9. 1 tsp salt
  10. ⅓ cup buttermilk
  11. 1½ cups mashed ripe banana (about 4 medium)
  12. 1-8 oz can crushed pineapple
FROSTING
  1. 2 sticks (1 cup) butter, softened
  2. 2-8 oz packages cream cheese, softened
  3. 2 cups confectioners sugar
  4. 1 Tbs fresh lemon juice
  5. 1Tbs fresh lemon zest
  6. 1 tsp pure vanilla extract
  7. ½ cup chopped candied pecans for garnish
CAKE
  1. Preheat oven to 350° F.
  2. Spray three 9-inch round baking pans with non-stick baking spray.
  3. In a large bowl, beat the butter, granulated sugar, and vanilla at medium speed with a mixer until fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a medium bowl, combine the flour, Arm & Hammer Baking Soda, cinnamon, and salt.
  6. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.
  7. Add the bananas and pineapple, beating until combined.
  8. Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution.
  9. Slam the pans against the counter to get any air bubbles out of the batter.
  10. Bake until a wooden pick inserted in the center comes out clean, 25-35 minutes.
  11. Cool in the pans for 10 minutes.
  12. Remove from the pans and cool completely on wire racks.
FROSTING
  1. Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy.
  2. Beat in the confectioners sugar in increments.
  3. Lastly, beat in the lemon juice, lemon zest, and vanilla.
  4. Spread some frosting between the layers.
  5. Spread the remaining frosting over the top and sides of the cake.
  6. Garnish with the chopped candied pecans.
  7. Can also use sweetened flaked coconut or chopped macadamia nuts.
Adapted from Food Network
Adapted from Food Network
Sandy's P.O.V. http://www.sandyspov.net/

 

I received this product for free in return for an honest review.  This post contains affiliate links.

About Sandy Sandmeyer

Lover of Jesus, Scott, my family, sea glass, eyeshadow, pretty toes, the stars & autumn. Theology school student. Doctor of Sacred Studies.

7 thoughts on “Hummingbird Cake Recipe

  1. I love hummingbird cake! <3 This looks so good! 😀 That's awesome that it won a favorite cake award in KY! (That's where I'm living right now! :O )

  2. My father-in-law frequently makes reference to ‘Hummingbird Cake’ (as in, he likes it). I have never had/tried baking it, but with this recipe, I may…. someday. And I will plan to share it with him. Thank you for the recipe and detailed photos 🙂

  3. This cake looks amazing!!! I’m totally going to add it to my to-bake list for 2015. Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

  4. Wow! That cake looks and sounds delicious! We love banana and pineapple in our family – thanks for the recipe!

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