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Hummingbird Cake

Hummingbird Cake is a classic Southern dessert known for its tropical flavors and moist, dense texture. This cake combines mashed ripe bananas and crushed pineapple with a blend of cinnamon and nutmeg for warmth. The addition of chopped pecans gives it a delightful crunch, making each bite satisfying and rich. Topped with a smooth cream cheese frosting, the sweetness and tang of the frosting balance the fruitiness of the cake perfectly. Whether you’re looking to impress at a family gathering or simply enjoy a special dessert, this Hummingbird Cake delivers comfort and joy in every slice. Garnish with extra chopped pecans or even toasted coconut for an added touch of flavor.
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Updated on Monday 25 November 2024
Hummingbird Cake
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Hummingbird Cake | Myhomemaderecipe.com

Hummingbird Cake is a beloved Southern dessert, known for its tropical flavor and irresistibly moist texture. This classic cake blends ripe bananas, crushed pineapple, and warm spices, all wrapped up in a dense, sweet cake topped with rich cream cheese frosting. Whether it’s for a special occasion or a casual family dinner, Hummingbird Cake is sure to impress with its balance of fruitiness and spice, making each bite flavorful and memorable.

INGREDIENTS

  • 1 1/2 cups all-purpose flour: The base of the cake, providing structure and a soft texture.
  • 1 cup granulated sugar: Sweetens the cake, balancing the fruity flavors of the bananas and pineapple.
  • 1/2 cup packed brown sugar: Adds moisture and a deep, caramel-like flavor to the cake.
  • 1 teaspoon baking powder: Helps the cake rise, giving it a light and fluffy texture.
  • 1/2 teaspoon baking soda: Balances the acidity in the batter, helping the cake bake evenly.
  • 1/2 teaspoon salt: Enhances the flavors in the cake and balances the sweetness.
  • 1 teaspoon ground cinnamon: Adds warmth and spice, complementing the sweetness of the fruits.
  • 1/2 teaspoon ground nutmeg: A subtle spice that enhances the overall flavor of the cake.
  • 1/2 cup vegetable oil: Provides moisture and richness to the cake.
  • 2 large eggs: Adds structure and helps bind the ingredients together.
  • 1 cup mashed ripe bananas (about 2 bananas): Adds moisture, sweetness, and a subtle banana flavor to the cake.
  • 1/2 cup crushed pineapple (drained): Adds a tropical twist and keeps the cake moist.
  • 1/2 cup chopped pecans (optional): Adds a nutty crunch to the cake, giving it extra texture.
  • For the Cream Cheese Frosting: 8 oz cream cheese (softened), 1/2 cup unsalted butter (softened), 4 cups powdered sugar, 1 teaspoon vanilla extract.

INSTRUCTIONS

Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
Step 2:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
Step 3:
In a separate bowl, mix the vegetable oil, eggs, mashed ripe bananas, and crushed pineapple until well combined.
Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped pecans for added texture.
Step 5:
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula to ensure even baking.
Step 6:
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7:
While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition, and then add the vanilla extract.
Step 8:
Once the cakes are completely cooled, frost them with the cream cheese frosting. You can use a spatula for a smooth finish or a piping bag for a decorative touch.

Serving and Storage Tips

  • Hummingbird Cake is best served at room temperature, allowing the flavors to shine and the cream cheese frosting to soften slightly.
  • If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. For the best texture, bring the cake to room temperature before serving.
  • Hummingbird Cake can also be frozen. Wrap individual slices tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Helpful Notes

  • The chopped pecans are optional, but they add a delightful crunch and nutty flavor to the cake.
  • For a more tropical twist, try sprinkling toasted coconut on top of the frosting for extra flavor and texture.
  • Don’t overmix the batter! This will help the cake stay moist and tender. Mix just until the wet and dry ingredients are combined.

Tips from well-known chefs

  • Chef Paula Deen: “For a truly Southern twist, add a bit of toasted pecans on top of the frosting as a garnish. It adds a delightful crunch and enhances the nutty flavors.”
  • Chef Ina Garten: “When making cream cheese frosting, always use softened butter and cream cheese to ensure a smooth and creamy texture.”
  • Chef Emeril Lagasse: “A hint of fresh lemon zest in the frosting can brighten the flavors and add a refreshing contrast to the richness of the cake.”

Classic Cakes

A tropical and deliciously moist cake, filled with ripe bananas, crushed pineapple, and warm spices, all topped with a rich cream cheese frosting.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American (Southern)

Yield: 10 Servings (10-12 slices)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups all-purpose flour.
02 1 cup granulated sugar.
03 1/2 cup packed brown sugar.
04 1 teaspoon baking powder.
05 1/2 teaspoon baking soda.
06 1/2 teaspoon salt.
07 1 teaspoon ground cinnamon.
08 1/2 teaspoon ground nutmeg.
09 1/2 cup vegetable oil.
10 2 large eggs.
11 1 cup mashed ripe bananas (about 2 bananas).
12 1/2 cup crushed pineapple (drained).
13 1/2 cup chopped pecans (optional).
14 8 oz cream cheese, softened.
15 1/2 cup unsalted butter, softened.
16 4 cups powdered sugar.
17 1 teaspoon vanilla extract.

Instructions

Step 01

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Step 02

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 03

In another bowl, mix together the vegetable oil, eggs, mashed bananas, and crushed pineapple.

Step 04

Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Fold in the chopped pecans if using.

Step 05

Divide the batter evenly between the prepared pans and smooth the tops.

Step 06

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 07

For the cream cheese frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract.

Step 08

Once the cakes are completely cooled, frost them with the cream cheese frosting. Slice and enjoy.

Notes

  1. The chopped pecans are optional but add a delightful crunch to the cake.
  2. You can refrigerate the cake for up to 3 days to keep it fresh.
  3. Add toasted coconut on top of the frosting for an extra tropical twist.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22g
  • Total Carbohydrate: 60g
  • Protein: 5g