Hummingbird Cake is one of those desserts that not only tastes heavenly but also brings people together. Imagine a moist, fluffy cake filled with bananas, crushed pineapple, and crunchy pecans, all topped off with a luscious cream cheese frosting. Sounds delicious, right? This cake has a way of turning any gathering into a celebration! Whether you’re hosting a birthday bash or simply want to impress friends at a coffee get-together, this cake is sure to steal the spotlight. Let’s dive into the world of Hummingbird Cake, exploring its delightful flavors and simple preparation steps. Get ready to whip up something special!
Why This Recipe Works
The joy of making Hummingbird Cake lies in its fantastic ingredients. The combination of fresh fruits—banana and crushed pineapple—keeps the cake moist and flavorful. You’ll be amazed at how these elements blend seamlessly to create a delectable dessert.
Incorporating crushed pineapple adds a delightful tartness that balances the sweetness of the sugars. It’s a perfect dance of flavors! You won’t just enjoy the cake; you’ll savor the harmony of sweet and tangy. And let’s talk about the cream cheese frosting: it not only complements the fruity flavors but introduces a tangy richness. Each bite is decadent, transporting you straight to dessert paradise.
Why You’ll Love This Hummingbird Cake
One glance at this cake and you’ll understand why it’s a showstopper. The four layers make for a stunning presentation that will make any event feel special. Not only does it look gorgeous; it also delights the taste buds. Packed with flavor, each slice offers a harmony of moist cake and crunchy pecans, creating a delightful texture.
Moreover, this Hummingbird Cake is incredibly versatile. You can easily customize it to meet your unique taste preferences. Add different nuts, switch up the frosting, or throw in a new fruit. The possibilities are endless! This adaptability, combined with its rich flavor, guarantees that you’ll love every moment spent baking and sharing it.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz crushed pineapple (drained, 1 can)
- 2 cups mashed bananas (2-3 bananas)
- 1 cup finely chopped pecans
- 32 oz cream cheese (room temp, 4 blocks)
- 4-6 cups confectioners’ sugar
- 2 sticks unsalted butter (room temp)
- 1 tablespoon vanilla extract
- Whole pecans for decorating
Preparing Your Hummingbird Cake
Preheat and Prepare the Pans
First things first, preheat your oven to 350°F. This is crucial for getting that nice rise on your cake. While the oven warms up, spray two 9-inch round cake pans with cooking spray to prevent sticking. You want your cake to come out easily when the time comes!
Mix the Dry Ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of cinnamon, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. This mix forms the foundation of your cake, so make sure everything is well blended.
Combine the Wet Ingredients
In another bowl, cream together 3 large eggs, 1 cup of vegetable oil, 8 oz of drained crushed pineapple, 2 cups of mashed bananas, 2 teaspoons of vanilla extract, and 1 cup of finely chopped pecans. This mixture is where the magic starts! Make sure it’s smooth as this is the part that brings moisture and flavor to the cake.
Merge Wet and Dry Mixtures
Now for the fun part! Gradually add the wet mixture into the dry ingredients, stirring gently just until everything is combined. Be careful not to overmix—this will keep your cake light and fluffy.
Bake the Cakes
Evenly divide the batter into the prepared pans. Bake for roughly 25 minutes or until a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be nothing short of beautiful. Once baked, remove from the oven and let the cakes cool in the pans for a few minutes before transferring them to a wire rack.
Level and Cool the Cakes
Once cooled, take one of the cakes and use unwaxed dental floss to slice it horizontally into two layers. Yup, dental floss! It’s a helpful tool. Repeat this process with the second cake. Leveling makes for a prettier assembly!
Prepare the Cream Cheese Frosting
In a large bowl or mixer, beat together 32 oz of cream cheese, 2 sticks of unsalted butter, and 1 tablespoon of vanilla extract. Keep mixing until smooth. Gradually mix in 4-6 cups of confectioners’ sugar, adjusting based on your desired sweetness until the frosting is smooth and creamy.
Assemble the Hummingbird Cake
Begin building your masterpiece! Place the first tier of cake on a cake platter and generously spread a layer of cream cheese frosting. Repeat this process for all four layers, finishing it up with a lovely frosting layer on the top and sides of the cake.
Decorate Your Cake
For that final touch, garnish the top of the cake with whole pecans. It adds an elegant look and hints at the nutty flavor waiting inside.
Serving Suggestions
To enhance your cake experience, serve Hummingbird Cake with a side of fresh fruit or a scoop of vanilla ice cream. These additions make it extra special. Pair slices with a strong cup of coffee or a light herbal tea for a delightful afternoon treat.
Tips for Success
Before you start, ensure all wet ingredients are at room temperature for better mixing. Also, remember not to overmix the batter once you combine the wet and dry ingredients. This step will help keep your cake light and fluffy.
Variations
Feeling adventurous? You can swap chopped walnuts for pecans for a different nutty flavor. Or, if you’re in the mood for something tropical, add coconut flakes to the batter for a fun twist!
Storage Tips
To keep your leftover cake fresh, store it in an airtight container in the refrigerator for up to a week. You could also freeze the cake (without frosting) for up to three months, wrapping it tightly in plastic before freezing. This way, you have a treat ready to go on a rainy day!
Pairing Ideas
When it comes to pairing, consider enjoying your Hummingbird Cake with a light dessert wine, such as Moscato. Or, a fruity cocktail adds a burst of refreshment that pairs nicely with this delightful dessert.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just store them wrapped in plastic wrap at room temperature until you’re ready to frost.
Is it possible to use fresh pineapple instead of canned?
Absolutely! Just remember to chop and drain the fresh pineapple well to avoid excess moisture in your cake.
What if I don’t have dental floss?
No worries! You can use a serrated knife for leveling the cakes instead. Just be steady and cut evenly.
Can I use a different type of frosting?
Certainly! While cream cheese frosting pairs beautifully, you could also try a buttercream or whipped cream if you prefer.
How can I make this cake gluten-free?
Just substitute all-purpose flour with a gluten-free flour blend, ensuring it contains a good proportion of starches and fibers for the best results.
This Hummingbird Cake is not just a recipe; it’s a celebration of flavor and community. Whether for a birthday, family gathering, or just a treat for yourself, this cake brings joy in every bite. The fusion of fruits and nuts, combined with the luscious cream cheese frosting, makes it an unforgettable dessert. Each layer offers a blend of taste and texture that will surely leave your taste buds wanting more. Enjoy sharing this cake and the love that comes with it!
Print
Hummingbird Cake
This Hummingbird Cake is a delightful combination of moist bananas, crushed pineapple, and crunchy pecans, all finished with luscious cream cheese frosting. Perfect for celebrations or a sweet treat at home.
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz crushed pineapple (drained, 1 can)
- 2 cups mashed bananas (2–3 bananas)
- 1 cup finely chopped pecans
- 32 oz cream cheese (room temp, 4 blocks)
- 4–6 cups confectioners’ sugar
- 2 sticks unsalted butter (room temp)
- 1 tablespoon vanilla extract
- Whole pecans for decorating
Instructions
- Preheat oven to 350°F and prepare cake pans.
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl.
- Add wet mixture to dry ingredients, mix gently.
- Divide batter into pans and bake for 25 minutes.
- Cool cakes, level them with dental floss.
- Prepare cream cheese frosting and assemble the layers.
- Decorate with whole pecans.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all wet ingredients are at room temperature before mixing.
Do not overmix the batter to maintain fluffiness.
Leftover cake can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 440
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
