Hummingbird Cake is reported to be Southern Living’s most requested recipe of all time. If you’ve ever had the pleasure of trying this delightful treat, you’ll understand why. This dish comes from Jamaica and was originally known as Bird Doctor Cake, after a hummingbird unique to the island. No matter what

Hummingbird Cake is reported to be Southern Living’s most requested recipe of all time. If you’ve ever had the pleasure of trying this delightful treat, you’ll understand why. This dish comes from Jamaica and was originally known as Bird Doctor Cake, after a hummingbird unique to the island. Whatever the name, this cake is very moist and tasty, thanks to the addition of tart pineapple and sweet banana to the batter. It’s typically cooked as a stacked cake, but we thought a sheet cake version would be just as delicious and save some time. We value simplicity around here!

The batter follows the original recipe quite closely, including an 8-ounce can of pineapple (with juice!) and about four ripe bananas. For a nutty crunch in every mouthful, chopped nuts are incorporated into the batter and sprinkled on the frosted cake. We chose a typical cream cheese frosting to complement the sour cake, but you could always experiment with a butter cream or caramel frosting.

CAKE
3 c. flour
2 cups sugar, 2 tsp baking powder
12 tsp baking soda
12 teaspoon cinnamon 1 teaspoon salt
mashed 4 big ripe bananas
1 can crusted pineapple with juice (8 oz)
1 quart of vegetable oil
3 eggs
2 tsp vanilla extract
1 cup pecans, chopped
FROSTING WITH CREAM CHEESE
1 (8-ounce) package softened cheese
13 cup room temperature butter
4-4 1 pound powdered sugar
1 teaspoon vanilla extract
14 teaspoon of salt
Extra pecans for garnish
PREPARATION
Preheat the oven to 350°F and grease a jelly roll pan (1510 cm).
Sift together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a small mixing dish. Place aside.
Mash bananas and pineapple with juices, oils, eggs, and vanilla in a large mixing dish. Mix until everything is well blended.
Slowly fold in the dry ingredients until just combined. 1 cup pecans should be folded in.
Spread the batter in the prepared pan and bake for 38-42 minutes, or until a toothpick inserted comes out clean.
While the cake is baking, whisk together all of the frosting ingredients until smooth.
Allow the cake to cool before frosting and sprinkling with pecan pieces.
Refrigerate the cake until ready to serve.