Rip’s favorite bird is the hummingbird. Well, maybe I need to say it this way…Rip’s total-in-awe-bird-fascination that causes the whole entire world to stop, makes him put out not 1, not 2, not 3, but 4 hanging bird feeders, walks through TSC and wants to actually buy another one, will sit outside after hours of yard work just to watch them and listen to them hum, oh, and causes him to holler through the house, “Baby! Come here!”, is the humming bird! He loves this bird!!
So naturally, when I see a recipe for a hummingbird cake (just to celebrate daylight savings time and that this Sunday is the 1st day of spring), I get busy! I found this recipe online and it looked delicious. Not too complicated and I was hoping to find one that was a 3-tier and not a 9X13 pan cake. And this lady offered the perfect recipe.
I loved reading her entire post about this cake, but what sold me on giving it a go was when I got to this one short paragraph
Two bowls. 1 medium, 1 large.
Wet ingredients in medium. Dry ingredients in large.
So, after I followed her recipe, here is Rip’s Hummingbird Cake!
The cake stand and small flower-shaped dishes seemed to be perfect for welcoming the spring! Then the little rabbit and lettuce pitcher gives the same sweet message … a new season is blooming. And that wood tray from a dear friend, Michelle Rumbley, works perfectly any time I want to serve up something from the kitchen.
Once Rip and cut into the cake, the 3-tiers turned out just as I’d hoped…
Full of beautiful chunks of pinneapple, crushed bananas, stacked with chopped pecans all whipped together. And the homemade cream cheese icing is what literally makes this cake! Her recipe for cream cheese icing is what I will be using every time from now on! Simple and so perfectly balanced with vanilla and sweetness!
Here is her recipe, but be sure to click over to her post for the full instructions. She gives several tips in how to make it yummy even if you can’t bake and assemble all in the same day.
- 2 cups (250g) chopped pecans*
- 3 cups (370g) all-purpose flour (spoon & leveled)
- 1 teaspoonbaking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoonallspice
- 1/2 teaspoon salt
- 2 cups mashed banana (4 ripe bananas)
- one 8 ounce can crushed pineapple*
- 3 large eggs, at room temperature
- 2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
- 3/4 cup (175g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1 Tablespoon milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt, or more to taste
- Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C), then grease and lightly flour three 9-inch cake pans.
- Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
- Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.)
- Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
- Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
- Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
- Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.