Hummingbird Cake.

This fruity, spice Hummingbird Cake topped with cream cheese and toasted pecans will become your new favorite Southern dessert.

I’m one of those people that grew up with at pile-high stack of Southern Living magazines on our living room coffee table. This spice cake laced with moist pineapple and banana is a true Southern gem, first appearing in Southern Living in 1978. The origin of its name isn’t quite clear, but its been said it has to do with its sweet and fruity flavor, something that nectar-loving hummingbirds would be sure to enjoy. Reminiscent of a tropical vacation, it makes the perfect summer dessert. The addition of decadent cream cheese frosting and toasted pecans make it even more irresistible.

There are so many variations you can make to this recipe. Some like to add a little shredded coconut. Others add a pinch more spice. Some recipes even call for self-rising flour. But to me, you can’t go wrong with the classic combo of bananas and pineapple and because we do a pretty heavy rotation of homage to Southern recipes over here I just couldn’t leave this one out.

Hummingbird Cake by heirloomed

Hummingbird Cake

Author:
This cake will be the star of the show with its moist layers topped with cream cheese frosting and toasted pecans.

ingredients:

For the Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-oz.) can crushed pineapple in juice, undrained 
  • 2 cups chopped ripe bananas (about 3 bananas)
  • 1 cup chopped pecans, toasted
  • Vegetable shortening
For the Frosting
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 cup salted butter or margarine, softened
  • 2 (16-oz.) pkg. powdered sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup pecan halves, toasted

instructions:

How to cook Hummingbird Cake

  1. For the Cake:
  2. Preheat your oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  3. Divide batter evenly among 3 well-greased  and floured 9-inch round cake pans.
  4. Bake in preheated oven  25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  5. For the Frosting: 
  6. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add the powdered sugar, beating at low speed until blended. Stir in vanilla extract. Increase speed, and beat until fluffy, 1 to 2 minutes.
  7. Assemble Cake: 
  8. Place  the first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecans on top of the cake to your liking.
Created using The Recipes Generator
Hummingbird Cake by heirloomed
Hummingbird Cake by heirloomed
Hummingbird Cake by heirloomed
Hummingbird Cake by heirloomed
hummingbird cake by heirloomed

We just love to enjoy Hummingbird cake for dessert in my house. I would love to know if you make Hummingbird cake any special way. Let me know in the comments below.


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen aprons, tabletop linens, art, ceramics and beyond. Learn more at www.heirloomedcollection.com.

Vintage Icebox Cake.

This vintage-inspired dessert is so simple and easy to assemble! Crisp almond cookies and honey-whipped cream create a heavenly combo, making it hard not to go back for seconds.

Icebox Cakes are some of the easiest desserts you can make when you’re short on time, especially during these hot Summer months when you’re entertaining the kids and don’t have time or energy to assemble a complicated dessert.

I remember the first time I actually saw an old wooden “icebox” in an antique store when I was little. I just couldn’t fathom that folks actually used these simple structures to keep their food cold, or that there wasn’t another option all that long ago. It’s pretty amazing how times have changed and how much is possible now with all the modern conveniences we have today.

icebox cake 3.jpg
annas swedish thins for icebox cake by heirloomed

These “cakes” are the best because they are simply layers of cookies and whipped cream that when chilled, transform into a cake-like dessert that is absolutely divine. The crisp cookies absorb the moisture of the filling, making them soft and flavorful.

You really can use any variation of cookie and whipped cream flavor you want, but for this particular recipe, I used Anna’s Almond Swedish Thins and fresh honey. Other ideas would be gingersnaps with lemon infused whipped cream, or even classic chocolate wafers with vanilla cream. I really love a fresh citrus flavor.

ice box cake by heirloomed

Icebox Cake

Yield: 8
Author: Heirloomed
This easy, vintage style icebox cake is made with almond cookies and layers of honey whipped cream.

ingredients:

  • 2 c. (16 oz.) whipping cream, chilled
  • 1/2 c. of honey
  • 1-2 pkgs (approx. 40-50) crispy, thin almond cookies (I used Annas Swedish Thins)
  • Fresh rosemary and honey for garnish

instructions:

How to cook Icebox Cake

  1. Whip the cream until soft peaks form.
  2. Add about ⅓ of the cream to the bowl and gently fold in honey using a rubber spatula. When that looks combined, add another ⅓ of the cream and fold again.
  3. Using a flat cake stand, place a layer of cookies into an 8” round (be sure to place a cookie in the center). If you want to have as much cookie layer as possible, you can even break some cookies into small pieces to fill in gaps at each layer of cream.
  4. On top of the first cookie layer, add a dollop of the cream and gently spread across the cookies.
  5. Keep layering cookies with cream. You should get about 5 layers of cookies and 5 layers of cream. Finish with cream and garnish with fresh rosemary and a honey drizzle
  6. Refrigerate for at least 4 hours, ideally over night.
Created using The Recipes Generator
icebox cake by heirloomed

With easy ingredients and only a 10 minute assembly time, this classic Southern Dessert is a hit every time. Have you ever tried making an icebox cake? If so, I would love to know your secrets for this dessert!


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Icebox Cake by Heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen aprons, tabletop linens, art, ceramics and beyond. Learn more at www.heirloomedcollection.com.