Hummingbird Cake

why make this recipe

Hummingbird Cake is a delightful and moist dessert that brings together tropical flavors in every bite. It is perfect for celebrations or even just a cozy afternoon treat. The combination of ripe bananas, crushed pineapple, and toasted nuts creates a unique taste that makes this cake a favorite among many. Plus, it is easy to make and doesn’t require fancy techniques, making it ideal for bakers of all skill levels.

how to make Hummingbird Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple, drained
• 2 cups mashed ripe bananas (about 4 bananas)
• 1 cup chopped pecans or walnuts (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, mix the oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the crushed pineapple, mashed bananas, and chopped nuts (if using).
6. Distribute the batter evenly among the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting, beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract until smooth and creamy.
10. Once the cakes have cooled, frost the top of each layer and stack them together, finishing with frosting on the top and sides.
11. Serve and enjoy your delicious hummingbird cake!

how to serve Hummingbird Cake

Hummingbird Cake is best served at room temperature. You can slice it into wedges, and it pairs wonderfully with a cup of coffee or tea. You can also garnish it with extra nuts or fresh fruit for added decoration.

how to store Hummingbird Cake

To store Hummingbird Cake, wrap it tightly in plastic wrap or keep it in an airtight container. It can last in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Make sure to frost it after thawing for the best flavor.

tips to make Hummingbird Cake

• Make sure your bananas are very ripe for the best flavor.
• You can toast the nuts before adding them for extra crunch and flavor.
• Don’t overmix the batter, as this can make the cake tough.
• If you want less sweetness, reduce the amount of powdered sugar in the frosting.

variation

You can add shredded coconut to the batter for a tropical twist, or swap out the pecans for walnuts if you prefer a different nut flavor.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure it is finely crushed and well-drained before adding it to the batter.

2. Can I make Hummingbird Cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them when you are ready to serve.

3. Is Hummingbird Cake gluten-free?
No, this recipe uses all-purpose flour, which contains gluten. You can use a gluten-free flour blend if you want to make it gluten-free, just ensure it is suitable for baking.

Hummingbird Cake

A delightful and moist dessert infused with tropical flavors, perfect for celebrations and cozy afternoons.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

Cake Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple, drained
• 2 cups mashed ripe bananas (about 4 bananas)
• 1 cup chopped pecans or walnuts (optional) You can toast the nuts for extra crunch.

Frosting Ingredients

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar Reduce if less sweetness is desired.
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
• In another bowl, mix the oil, eggs, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Fold in the crushed pineapple, mashed bananas, and chopped nuts (if using).
• Distribute the batter evenly among the prepared pans.

Baking

• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Frosting

• For the frosting, beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract until smooth and creamy.
• Once the cakes have cooled, frost the top of each layer and stack them together, finishing with frosting on the top and sides.

Serving

• Slice the Hummingbird Cake into wedges and serve at room temperature.
• Pair with a cup of coffee or tea, and garnish with extra nuts or fresh fruit for added decoration.

Notes

To store, wrap tightly in plastic wrap or keep in an airtight container. Lasts in the refrigerator for up to a week or freeze for up to three months. Frost after thawing for best flavor. Ensure bananas are very ripe for the best flavor. Don’t overmix the batter to prevent toughness.

Keyword Banana cake, celebration cake, Easy Cake Recipe, Hummingbird Cake, tropical dessert