Name: Hummingbird Cake
Prep time: 20 h
Cook time: 2 d 22 h
Total time: 4 d 14 h
Yield: 8 Servings
Ingredients: 3 c flour; 2 c sugar; 1 t salt; 1 t baking soda; 1 t cinnamon stick; 1 c olive oil; 1 can crushed pineapple; 2 c mashed banana; 1 c chopped pecans

Hummingbird cake is a perfect addition to any summer barbeque. It is a little effortful, but I promise the work is worth it. It’s not too sweet and moist enough to refresh the summer. If you live in the desert like me, then you’ll want to serve it right from the refrigerator and store in there as well.

I usually make this cake for the fourth of July along side my stuffed burgers and church potato salad. Feel free to steal my menu and party plan this summer. I’ve only been making this for a couple of years, but it has been a fan favorite both times.

This is another Aunt Rae Special, haha. She bet me a couple of her recipes for the burnt sugar cake recipe I built. Needless to say, I won, haha. So now I have her permission to share this recipe with the masses because a cake this delicious shouldn’t be gate kept.

I learned to make and still make hummingbird cake using a natural gas oven. The cook time may differ depending on the type of oven you are using. I use this buttercream frosting as it doesn’t add too much sweetness to the cake. I usually store this cake in a vintage cake saver from Tupperware. I know shun me if you must, but it’s what we own. I’ve also found that this basic cake saver works great.