Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Hummingbird Cake 3.6 (563) 18 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 23, 2021 Rate PRINT Share Servings: 12 Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight. Ingredients For the cake Nonstick vegetable spray All-purpose flour, for pans 3 cups self-rising flour 2 cups granulated sugar ¾ cup vegetable oil ½ cup finely chopped pecans 2 very ripe large bananas, mashed 1 (8-ounce) can crushed pineapple, with juice 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 4 large eggs, beaten For the frosting 1 pound (1 box) confectioners' sugar 8 ounces cream cheese, room temperature 6 tablespoons (¾ stick) unsalted butter, softened 1 teaspoon pure vanilla extract 1 tablespoon milk, or more if needed ½ cup finely chopped pecans Directions Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve. Originally appeared: The Martha Stewart Show, Episode 2032 Rate It PRINT