Hummingbird Cake Recipe

Serves 8 to 10

Ingredients

Cake

• Cooking spray
• 3 cups all-purpose flour, plus more for dusting
• 1½ cups chopped pecans
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, lightly beaten
• 1¾ cups mashed ripe bananas (from about 4 large bananas)
• 1 8-ounce can crushed pineapple with juices
• ¾ cup canola oil
• 1½ teaspoons vanilla extract

Glaze

• 4 ounces cream cheese, cubed and softened
• 2 cups powdered sugar
• 1 to 2 tablespoons whole milk
• 1 teaspoon vanilla extract

 

Directions

Cake

Preheat the oven to 350°F. Grease a 14-cup Bundt pan with cooking spray and dust with flour.

Add the pecans in a single layer to a shallow baking pan and bake for 8 to 10 minutes, until toasted and fragrant, stirring halfway through.

In a large bowl, stir together the remaining flour, granulated sugar, baking soda, cinnamon and salt. Add the eggs, bananas, pineapple, oil and vanilla. Stir just until the dry ingredients are moistened.

Sprinkle 1 cup of the toasted pecans into the prepared Bundt pan. Spoon the batter over the pecans. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.

While the cake bakes, make the glaze:

In a bowl, stir together the cream cheese, powdered sugar, milk and vanilla until smooth.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Let cool for another 15 minutes, then brush on the glaze. Sprinkle the reserved toasted pecans on top of the glaze and let sit for at least one hour before serving. 

 

Cook With Miranda

Two more recipes from Y’all Eat Yet? for AARP members to try:

Bev’s Famous Meat Loaf (“The Loaf”)

Indulge in this dish, which comes from my mom, Beverly June Lambert.

Old Timer’s Green Bean Casserole

Y’all will want seconds of this dish, which features buttered cornflakes and melted shredded cheese.

Read about Miranda Lambert's cookbook, Y'all Eat Yet?