Last Easter I wanted to bring a little Southern Tradition to the table for my soon-to-be husband. He had mentioned chocolate Coca-Cola Cake that he grew up with in Franklin, TN., but since everyone will be indulging with chocolate bunnies I thought of the classic Hummingbird Cake instead. No one from my San Diego Family had ever tried Hummingbird Cake before, so I thought it would be a delicious and fun cake to bake for everyone!
Hummingbird Cake was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC. in Southern Living’s February 1978 issue. This recipe is known to have won numerous blue ribbons at county fairs. The name Hummingbird Cake was derived from the humming sound “mmmmmmm” people made while eating this delicious cake.
- 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 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- 1 bag of malt easter egg candy (for decoration)
- 3 cups of shredded coconut (for decoration)
- green food dye (for decoration)
- 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 three greased and floured 9-inch round cakepans. Bake at 350° 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.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
- In a small mixing bowl, prepare the shredded coconut with a few drops of green food dye.
- Mix food dye and coconut until you have reached the desired green “grass”.
- Sprinkle green coconut on top of the cake, and along the rim of the cake plate.
- Top off the grass with the malt easter egg candy.
- Store in refrigerator until ready to serve.
Ingredients for Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar, sifted
- 1 teaspoon vanilla extract
- 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.