Why This Recipe Works
Hummingbird Cake is a Southern classic known for its moist, tender crumb and delightful tropical flavors. The cake combines bananas, pineapples, and pecans with warm spices for a truly unique taste. The cream cheese frosting adds a rich, tangy contrast to the sweet, fruity layers. This recipe ensures a cake that’s not only delicious but also has a perfect balance of sweetness and texture.
Ingredients
For the Cake:
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup milk (or as needed)
How to Make This Recipe
- Prepare the Ingredients:
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In another bowl, whisk together the oil, eggs, crushed pineapple, mashed bananas, and vanilla extract.
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the vanilla extract and enough milk to achieve a spreadable consistency.
- Frost the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate and spread a portion of the frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
Note
- Ripe Bananas: Use very ripe bananas for the best flavor and texture.
- Drain Pineapple: Ensure the pineapple is well-drained to avoid excess moisture in the cake.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent melting.
- Consistent Frosting: Adjust the milk in the frosting as needed to achieve the desired consistency.
Hummingbird Cake
12
servings30
minutes35
minutesIngredients
For the Cake:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
3 large eggs
1 cup crushed pineapple, drained
1 cup mashed ripe bananas (about 2 bananas)
1 tsp vanilla extract
1 cup chopped pecans
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk (or as needed)
Directions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, eggs, crushed pineapple, mashed bananas, and vanilla extract.
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the vanilla extract and enough milk to achieve a spreadable consistency.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a portion of the frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
Notes
- Ripe Bananas: Use very ripe bananas for optimal flavor and moisture.
Drain Pineapple: Ensure the pineapple is thoroughly drained to prevent excess moisture.
Cool Completely: Allow cakes to cool completely before frosting to avoid melting the frosting.
Frosting Consistency: Adjust milk as needed in the frosting to achieve a spreadable texture.
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