Tuesday Treats: Hummingbird Pound Cake

This recipe makes me glad I still have my Bundt cake pan! Ever wonder how this Southern staple got its name? The cake originated in Jamaica and is named for their national bird–the hummingbird. And now you know. 😉

Total Time: 2 Hr. 35 Min.
Prep Time: 20 Min.
Cook Time: 2 Hr. 15 Min.
18 servings

Add crunch to this fruity Hummingbird Pound Cake with toasted pecans. Your kids are sure to hover around the kitchen when they see you whipping up this Hummingbird Pound Cake.

What You Need
3 cups flour
1 tsp. each baking soda and ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1-1/2 cups mashed fully ripe bananas (about 4)
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups chopped PLANTERS Pecans, toasted, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar

Let’s Make It
1 – Heat oven to 325°F.
2 – Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
3 – Pour into greased and floured 12-inch fluted tube pan.
4 – Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
5 – Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.

Kitchen Tips
Tip 1 – How to Toast Nuts: Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.

Tip 2 – Variation: Prepare cake batter as directed. Pour evenly into 2 greased and floured 9×5-inch loaf pans. Bake in 350°F oven 1 hour to 1 hour 15 min. or until toothpick inserted in centers comes out clean. Cool, then remove cakes from pans as directed.

Tip 3 – Mindful Eating: Set aside family time to connect and enjoy good food and good company while being mindful of portions.

To get all the nutritional details, CLICK HERE to go to My Food and Family. Hummingbird Cake is a quitessential southern thing. I’ve featured the original layer cake and mini loaves before. I’m also a big fan of pound cake so I grabbed this one when I saw it. Amy Rouse Harjo, the heroine of BRIDE’S MOON, also loves it. As does Joshua Harjo, her hero and true love. Y’all really need to read their whole story, along with Izzy and Rudy’s, which you can do by grabbing my new release, MOONSTRUCK: BETRAYAL. Just click on the title or the cover to head on over to the universal link page at Books2Read. You’ll find a link to your fave on-line book seller, hopefully.


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats: Hummingbird Pound Cake

  1. I’ve never had hummingbird cake. Maybe I’ll try this once the temps cool down and when I can go to the store again.

    I did love the stories you included in Moonstruck: Betrayal before and now I love them even more. Awesome covered in awesomesauce and topped with awesomesprinkles.

    • Silver James says:

      Thanks for the endorsement! AND the review!!! ❤ Hummingbird cake is really good in the summer for some reason. The original is lighter (I can send you that recipe) density, with frosting between lots of layers but I like the texture of pound cake, especially when adding ice or whipped cream to the top. 😉

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