Greetings, foodies! Anne Carter here, the face behind “Beyond The Bayou Blog,” serving up scrumptious delights. Today, I’ve whipped together a timeless classic: Hummingbird Cake.
This delightful dessert is a true crowd-pleaser, boasting a perfect blend of flavors and textures that will leave you craving for more.
Each bite is a heavenly combination of sweetness and tanginess, creating a dessert experience like no other.
Whether you’re a baking enthusiast or a beginner in the kitchen, this recipe is sure to impress everyone at your table. So, grab your mixing bowls, and let’s get started on this mouthwatering adventure!
Why You Will Love This Recipe?
- This recipe has a 5-star rating from many people who love how tasty, moist, and easy it is.
- It’s a simple two-layer cake with cream cheese frosting that complements the sweet cake layers perfectly.
- Whether you’re a beginner or an experienced baker, this recipe is easy to follow.
- Despite having several ingredients, the preparation is straightforward and quick.
- The cake is packed with flavors like bananas and crushed pineapple, resembling a mix of carrot cake, banana cake, and pineapple upside-down cake.
- The combination of flavors works beautifully together, creating a rich yet refreshing taste.
Hummingbird Cake Recipe
Hummingbird bird cake is comforting, soft, moist, and full of tropical fruit flavor. Slathered in a tangy, sweet cream cheese frosting, it’s a decadent treat for any special occasion.
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Calories: 1026kcal
Servings: 12
Equipment
- Mixing Bowls
- Electric Hand Mixer
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ cups vegetable oil
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 can crushed pineapple undrained
- 1 cup chopped pecans toasted
For the Frosting:
- 1½ cups unsalted butter softened
- 2 blocks cream cheese room temperature
- 1 teaspoon vanilla extract
- 6 to 8 cups powdered sugar
Instructions
- Preheat oven. Grease and line cake pans.
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients, add pecans, divide into pans.
- Bake until done, cool and remove from pans.
- Beat butter, cream cheese, sugar, and vanilla.
- Layer cake with frosting. Chill before serving. Refrigerate leftovers.
Nutrition
Calories: 1026kcal | Carbohydrates: 124g | Protein: 6g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 330mg | Potassium: 251mg | Fiber: 3g | Sugar: 94g | Vitamin A: 808IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
What to Serve with Hummingbird Cake?
Time for The Tips!
- Get precise with flour: Too much flour can make your cake dry and crumbly. For accuracy, weigh your flour using a kitchen scale. If you don’t have one, fluff up the flour in its container and spoon it into your measuring cup, leveling off the top with a knife. Avoid scooping directly from the flour container.
- Warm up your ingredients: Let refrigerated ingredients sit on your kitchen counter for about 30 minutes before baking to bring them to room temperature. This helps the eggs blend better with other ingredients in the cake batter and makes the butter and cream cheese smoother for frosting.
- Speed up banana ripening: If your bananas aren’t very ripe, you can soften and sweeten them by baking them at 300°F for 10 to 15 minutes until they turn black and very soft. Let them cool completely before using.
- Don’t overmix the batter: Mix wet and dry ingredients until just combined. It’s okay if you see a few streaks of flour; overmixing can make the cake tough. The remaining flour will blend in when you add the pecans.