Hummingbird Cake - Easter 2023 - Heirloom Recipe - WOF Collaboration - The Hillbilly Kitchen

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is a more cost-effective option.

Welcome to the Hillbilly Kitchen, today we're making a hummingbird cake.

Beat 3 eggs in a bowl.

Mash about 4 ripe bananas with a fork until they are mixed but not creamed, aiming for about 2 cups.

Add the mashed bananas to the beaten eggs.

Dump in a 20 oz can of crushed pineapple, juice included.

Add 1 cup of oil and 2 teaspoons of vanilla to the mixture.

Stir in 1 cup of chopped pecans and 1.5 cups of sugar.

Preheat the oven to 350°F.

In a separate bowl, mix 3 cups of all-purpose flour with 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Carefully stir the dry ingredients into the wet mixture until fully combined, ensuring no dry spots remain.

Pour the batter into a greased 9x13 cake pan or two 9-inch round cake pans.

Bake in the preheated oven for about 35 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for about 20-25 minutes before attempting to remove it.

Gently run a knife around the edge of the pan to help release the cake.

Prepare the cream cheese frosting by mixing 1 stick of butter, 8 oz of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla until smooth.

Frost the cooled cake with cream cheese frosting, adding more sugar to the frosting if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens