The Hummingbird Cake is a dessert I often find myself daydreaming about. It’s a delightful fusion of bananas, pineapple, and toasted pecans, creating a moist and flavorful treat. Every bite reminds me of a tropical vacation, with its sweet and fruity profile.
If you loved the Southern Butter Pecan Pound Cake with Praline Glaze, this cake will surely become another favorite in your recipe collection.
Ingredients List For Hummingbird Cake:
Cake Layers:
- 3 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 ½ cups vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 (8-oz.) can crushed pineapple in juice, undrained
- 2 cups chopped bananas (about 4 medium bananas)
- 1 cup chopped pecans, toasted
- Vegetable shortening
Cream Cheese Frosting:
- 2 (8-oz.) packages cream cheese, softened
- 1 cup butter, softened
- 2 (16-oz.) packages powdered sugar
- 2 teaspoons vanilla extract
Additional Ingredient:
- 1 cup pecan halves, toasted
How to Make Hummingbird Cake:
Prepare the Cake Layers:
- Preheat the oven to 350°F. In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon. Add the eggs and oil, stirring just until the dry ingredients are moistened. Mix in the vanilla, pineapple, bananas, and toasted pecans.
- Divide the batter evenly among three well-greased (with shortening) and floured 9-inch round cake pans.
- Bake in the preheated oven until a wooden pick inserted in the center comes out clean, which is about 25 to 30 minutes.
- Allow the cakes to cool in the pans on wire racks for 10 minutes. Then, remove them from the pans and let them cool completely on the wire racks for about 1 hour.
Prepare the Cream Cheese Frosting:
- Using an electric mixer, beat the cream cheese and butter on medium-low speed until smooth.
- Gradually add the powdered sugar, beating at low speed until blended after each addition.
- Stir in the vanilla. Increase the speed to medium-high and beat until the frosting is fluffy, which takes about 1 to 2 minutes.
Assemble the Hummingbird Cake:
- Place the first cake layer on a serving platter and spread the top with 1 cup of the frosting.
- Place the second layer on top and spread with another 1 cup of frosting.
- Finally, place the third layer on top and spread the remaining frosting over the top and sides of the cake. Decorate the top of the cake with the toasted pecan halves.
FAQs and Common Issues About Hummingbird Cake:
Yes, you can use fresh pineapple. However, ensure it’s finely chopped and consider adding a bit of pineapple juice to retain the cake’s moisture.
Bananas add moisture and flavor to the cake. If you omit them, you’ll need to adjust the recipe, perhaps by adding more pineapple or using applesauce as a substitute.
Grease the pans well with shortening and flour them. This creates a non-stick surface, ensuring the cake layers come out cleanly.
If your cream cheese frosting is too runny, you can add more powdered sugar to achieve the desired consistency. Ensure your cream cheese and butter are at room temperature, not melted, when making the frosting.
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined to ensure a light and fluffy texture.
Other Delicious Recipes You May Also Enjoy!!
- Southern Butter Pecan Pound Cake with Praline Glaze
- Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
- Oreo Delight: 4 Simple Steps!
- Easy Doritos Chicken Cheese Casserole Recipe
Have you liked our Hummingbird Cake recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!
