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old fashioned southern hummingbird cake

Devinesalvage avatar
a recipe by
Cynthia Rivers Martinez
@Devinesalvage
Dothan, AL

This is a Tried and True Original Recipe of mine. It includes the parts I love about any Hummingbird Cake I have ever made plus a few things I just like to add for a twist on the flavor that makes it mine. I worked on the recipe for a year before getting it just perfect. It is requested by my family for every event we have. I worked hard on getting the conversion to the best Diabetic cake it can be. Despite the fact it still has lots of carbs. I don't know exactly how many but I could ask Momma.Please excuse the fact that I am a great cake maker but have no decorating s

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serves Depends on how big you slice the pieces.
prep time 35 Min
cook time 35 Min
method Bake

Ingredients For old fashioned southern hummingbird cake

  • 3 c
    a.p. flour
  • 2 c
    sugar or you can substitute 2 cups truvia for diabetic friends
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 c
    drained crushed pineapple
  • 1 1/2 T Tbsp
    cherry juice or you can use chopped cherries
  • 1 c
    coconut
  • 2 c
    mashed bananas approx 6 bananas
  • 1 c
    toasted pecans *
  • 1 tsp
    butter and nut vanilla
  • 2 lg
    eggs in cake ingredients
  • FROSTING
  • 12 oz
    softend cream cheese
  • 1/2 stick
    real butter
  • 3 c
    powdered sugar or for diabetic you can use truvia *
  • 1 Tbsp
    butter and nut vanilla flavoring

How To Make old fashioned southern hummingbird cake

  • 1
    Prepare 2-9" rounds buttered and floured then lined with parchment paper.
  • 2
    Take one bowl and mix all dry ingredients for cake and set aside. Then take another bowl and mix all wet ingredients for cake. Slowly mix the two together with mixer starting with we ingredients and slowly adding in dry. After complete spoon mix in the toasted pecans. * For toasted pecans I just add a couple of tablespoons of real butter to skillet and toss the pecans on med to low heat until they are toasty and yummy.
  • 3
    Bake at 350 for 30-35 minutes, depending on your oven check to make sure toothpick comes out clean.
  • 4
    When they come out set aside on cooling rack for 15-30 minutes until they are cool. You don't want to add the icing when they are hot because it will melt and slide off of cake.
  • 5
    Mix all the Frosting ingredients (making sure you have softened cream cheese and butter before you start). You can use 2 cups of PS to make it less sweet. To make the diabetic version take you Truvia and put in coffee grinder to make it powdered. Ice the cake following the above directions. You can sprinkle with additional toasted pecans if you wish. You could also just add the pecans to the frosting and leave them out of the cake.
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