Hummingbird Cake

A delicious treat from the South, hummingbird cake is rich, moist, and flavorful to the max. Your taste senses will be singing as a result of the blending of tropical ingredients like pecans, pineapple, and bananas, which create a delightful harmony.

Tasting Notes:

Expect a moist and dense cake with a tender crumb, highlighted by the sweetness of ripe bananas, the tanginess of pineapple, and the nuttiness of pecans. The cream cheese frosting adds a luscious richness that perfectly complements the cake’s flavors.

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 3-4 bananas)
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment:

• Mixing bowls
• Electric mixer
• 9-inch round cake pans (3)
• Cooling rack
• Offset spatula

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.
3. Add beaten eggs, oil, and vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly distributed throughout the batter.
5. Divide the batter equally among the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a mixing bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, beating until light and fluffy.
3. Stir in vanilla extract until well combined.

Pro Tips:

• Make sure your bananas are ripe; they will add natural sweetness and moisture to the cake.
• Use room temperature ingredients for the cream cheese frosting to ensure a smooth and creamy texture.
• Toast the pecans before adding them to the batter for extra flavor.

Variations:

• Add shredded coconut to the cake batter for a tropical twist.
• Replace pecans with walnuts or macadamia nuts for a different flavor profile.
• For a decorative touch, garnish the cake with additional chopped nuts or edible flowers.

FAQs:

Yield: one 3-layer 9-inch round cake

Hummingbird Cake

Print

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 3-4 bananas)
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.
3. Add beaten eggs, oil, and vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly distributed throughout the batter.
5. Divide the batter equally among the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a mixing bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, beating until light and fluffy.
3. Stir in vanilla extract until well combined.

Nutrition Information:

Yield:

one 3-layer 9-inch round cake
Amount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gCholesterol: 75mgSodium: 240mgCarbohydrates: 65gFiber: 2gSugar: 45gProtein: 5g