This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. &mdash;Nancy Zimmerman, Cape May Court House, New Jersey

Hummingbird Cake

bananas

canola oil

eggs, room temperature

(8 ounces) unsweetened crushed pineapple, undrained

vanilla extract

all-purpose flour

sugar

salt

baking soda

cinnamon

walnuts

PINEAPPLE FROSTING:

shortening

butter, softened

lemon

confectioners' sugar

pineapple juice

half-and-half cream

walnuts,

I made it and I love ?? it. My husband always wants one for himself so I double the receipt on all ingredients except the pineapple I just do one can.  Compliments every time.  It’s just one of the best cakes I ever made. As a matter of fact I am making one right now for a ??   ??

Love it! Like others I also make the cream cheese frosting.

Love the cake recipe. Very moist and a great texture. We are not fans of icing made from shortening, so I made it with a cream cheese frosting with pineapple juice added to it.

I'd made this cake before & used a 13x9x2" pan.  I  DID purposely use a can of cream cheese frosting instead of making the frosting in the recipe and it worked out very well!  I'd baked this cake for our Chapel fellowship breaks and it was well received! Nancy Zimmerman, thank you for this recipe! Dawn E. Lowenstein

There are a lot of great Hummingbird Cake recipes out there and the one problem is that the frosting is just too sweet. A cream cheese frosting on this cake is just great.

This is one of the prettiest cakes I’ve ever made, and if the smidges I had to cut off to level the layers are any indication the cake is moist, dense, and DELICIOUS! This was my first go round with Humming Bird cake - and like the previous reviewer mentioned, my hubby’s first comment was - so how many Hummingbirds are in here?! Can’t wait to see how fast it goes for our family Easter, I knew I couldn’t go wrong with a Taste of Home  recipe!

This is one of my favorite cakes.....I have always made a cream cheese frosting to put on it and sprinkled chopped pecans on top. But will try this frosting out

Excellent, moist cake.  I added 4 ozs. cream cheese to the frosting, but that was the only change I made.  I brought it to a church social and it disappeared in a blink!

Moist and wonderful if you love the flavor of bananas, nuts, and pineapple.  I used a cream cheese frosting on it, and we loved it.  Next time I will try the pineapple frosting.  Made it for a potluck and everyone liked it.  Because it was so tall, the layers tipped over once it was cut for the potluck.  Next time I may try making it in a 13 x 9 pan.

I have also made this  cake before with slight variations.  It is moist, flavorful and transports well.  I toasted pecans, and placed them  in the bottom of a greased and floured bundt pan.The recipe I  have only calls fr 3/4 cup canola oil   Everything else is exactly as this recipe.  Stir  just til all ingredients are moistened.  If using a bundt pan bake at 350 for 1 hr to 1hr 10 mins.  Cool on rack 15 mins then turn out to rack to cool another 2 hrs.  Glaze:  4 oz cream cheese, cubed and softened.  2 c sifted confectioners sugar, 1 tsp vanilla and 1-2 tbsp milk.Combine and pour over cooled cake immediately.  sprinkle with small amount chopped nuts.Enjoy.

This cake was actually not very hard to make. (Although there is a lot of steps and is time consuming) Everyone at my party loved the cake. It is almost like a banana bread. I added bananas at last minute (so they didn't brown) to the top as a decoration. My only advice would be after you ice the cake make sure you keep it covered very well or the icing will dry out a bit. I think with or without the nuts would be great or substituting them for another kind.

<p>I made this wonderful cake as written for a co-worker's birthday party in the early summer.  It was a unique cake with the nuts, pineapple and bananas and very moist.  Transported well on the NYC subway and then to the restaurant.  My co-workers loved it.  I have made a couple other of Nancy Zimmerman's cakes including the banana pound cake. Delicious!</p>

I made this for my husbands 50th birthday. The only change I added 3oz of cream cheese to the frosting.

I baked this cake for the first time just to have something to go with our coffee in the morning.  Since I wanted something for a coffee cake I did not frost it, I just left it plain.  My husband loved it.  It is very moist .  I definitely will bake this cake again and will frost it with a cream cheese frosting.

This was amazing! Made it for my mother-in-law for Easter. I'm not usually one for pineapple but you can't taste it - just added to the moistness. I did half chopped banana and half mashed ripe banana, which was good for a bit of texture. My only "complaint" was that it was so dense that a slice of three layers was too much to finish. I'd make only 2 layers or even maybe cupcakes next time. LOVED IT otherwise!!

The vanilla layer cake recipe  If you are reading these lines then I want to make you sure this is the world’s best vanilla layer cake recipe. Just try it once you would love it. I am posting this on the recommendations of my family and friend because according to the people should know how they can make a delicious and moist vanilla cake simply at their home.  When I make this cake for the first time I feel something is missing then I adjust the recipe in my own way. I would like to share this recipe with you. Follow the details below:  Ingredients  To make a moist vanilla layer cake you need the following  ingredients:  For cake: Granulated sugar 2 cup Vegetable oil ½ cup Large egg 3 Pure vanilla extract 1 tsp Light sour cream ½ cup All-purpose flour 2 ½ cup Baking powder 3 tsp Salt 1 tsp Non-fat milk 1 ¼ cup For frosting Unsalted cold butter 2 cup Powdered sugar 7–8 cup Vanilla extract 1 tsp Heavy cream or milk 2–3 tsp Salt one pinch  Method  To make the vanilla layer cake follows the following instructions  Preheat the oven at 350 F. use 3 8 inch pans, Greece the sides of pans and line the bottom with parchment.  Take a large bowl now add oil, sugar, egg, and vanilla extract stir well or beat them until you did not get a lighter color.  Now add sour cream and beat the mixture again.  Now take another bowl and combine half of all the dry ingredients by adding the milk mix them all well. You can also use the spatula to scrape the sides.  Divide the batter into 3 pans and make them smooth. Bake them for 20–23 minutes. Add a toothpick to check the cake, it should come clear.  For the frosting: cut the butter and whip for 4–6 minutes. Then add 3 cups of powdered sugar and beat at a low speed. Now add vanilla extract and beat again.  Now add 2 additional cups of powdered sugar and beat again on low speed.   Now add last two cups of powdered sugar with heavy whipping cream or milk, mix them on medium to high speed.  Now take one layer and add frosting on it. Repeat this process with all 3 layers. In the end, you can decorate the cake according to your choice.  To get more delicious recipes to check out our site: https://www.avrecipe.com/best-vanilla-cake-recipe/

We found by putting this in the refrigrator over night just really sets it up.We just love this cake and my husband makes it all the time. He just loves to bake. We first heard of this from his boss and his mother made it for years. Just a Good OLE' Southern Cake.

hummingbird cake

Prep Time: 40 minutes

Cook Time: 25 minutes

Total: 1 hours, 5 minutes

Servings: 14

Cost: $5.33 /serving

Author : Taste of Home

Ingredients

Instructions

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