We didn’t order dessert on that first visit, since I had ordered the Fried chicken and doughnuts, I didn’t think I needed cake too. In June of 2017 my best friend, Kim, came to town for a visit for her birthday and we spent a day at Disney Springs. I took her to Chef Art Smith’s Homecomin’ Kitchen for her birthday lunch and we shared a slice of Hummingbird Cake for dessert. YUM! We were hooked! The combination of banana and pineapple along with the cream cheese frosting make this cake pop with fresh flavors.

When my mother-in-law asked me to bring dessert to our Easter dinner this year, I knew it was time to finally bake Chef Art Smith’s Hummingbird Cake. This recipe is readily available all over the internet but you, my readers, may not be familiar with it so I decided to share it with you. I hope you like it as much as we do!

I highly recommend a large sieve for sifting the dry ingredients together. I use the large one in this set. Most of the ingredients in this cake are pantry staples like:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp vanilla extract

The not-so-common ingredients are 2 cups chopped ripe bananas, about 4 bananas, and 1 cup drained, crushed pineapple. The frosting is a delicious Cream Cheese frosting, which has become my favorite cream cheese frosting recipe.

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 pound confectioner’s sugar
• 1 tsp vanilla extract

Print

Chef Art Smith’s Hummingbird Cake

Course Dessert

Cuisine American

Keyword cake, chef art smith, hummingbird cake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author cindy

Ingredients

Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups ripe bananas, chopped about 4 bananas
• 1 cup crushed pineapple drained
• 1 cup vegetable oil
• 2 large eggs beaten
• 1 1/2 tsp vanilla extract

Frosting

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 1 pound confectioner's sugar
• 1 tsp vanilla extract

Instructions

Cake

• Preheat oven to 350° F.
• Line two 9" cake pans with rounds of parchment paper, then butter and flour the pans. Make sure you tap out the excess flour.
• Using a large sieve, sift together the flour, sugar, baking soda, cinnamon, and salt into a large bowl.
• In a smaller bowl, mix together the bananas, pineapple, oils, eggs, and vanilla, using a wooden spoon, until just combined.
• Do NOT use an electric or stand mixer for this recipe.
• Pour the wet ingredients into the dry ingredients and fold together just until smooth.
• Spread the batter evenly into the pans.
• Bake on the middle oven racks for 30-35 minutes, until the center of the cakes spring back when pressed.
• Remove cakes from oven and transfer them to wire racks and cool for 10 minutes.
• Invert the cakes onto the cooling racks, remove the parchment paper if it is still on the cake. Turn the cakes right side up and allow to cool completely.

Frosting

• Using a stand mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
• Reduce speed to low and gradually mix in the confectioner's sugar and finally the vanilla extract.

Assembling the Cake

• Place 1 cake layer upside down on a serving platter.
• Spread about 2/3 of a cup of frosting on the cake.
• Place the second cake, right side up, on top of the first.
• Finish frosting the top and sides of the cake.

Notes

1. This cake can be prepared up to 1 day in advance and stored uncovered in the refrigerator. Let stand at room temperature for 1 hour before serving.
2. Typically, Hummingbird Cakes have no decoration. Since I was serving it for Easter Dinner, I added some spring confetti sprinkle to the top.

I hope you enjoy Art Smith’s Hummingbird Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

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