Why You’ll Love This Hummingbird Cake Recipe
You’re going to fall in love with this Hummingbird Cake recipe for so many reasons.
First, the combination of bananas, pineapples, and pecans creates a flavor explosion that’s hard to resist. I love how moist and tender each slice turns out, making it feel indulgent yet comforting.
Plus, the cinnamon adds a warm spice that just feels like home. The cream cheese frosting? It’s the perfect finishing touch, creamy and sweet without being overwhelming.
Whether it’s a special occasion or just because, this cake never fails to impress. Trust me; once you try it, you’ll want to make it again and again!
Ingredients of Hummingbird Cake
When it comes to baking a delicious Hummingbird Cake, the ingredients are key to creating that delightful flavor and texture. This cake is a Southern classic, and its unique combination of fruits and nuts makes it stand out from other cakes.
Let’s plunge into the list of ingredients you’ll need to whip up this scrumptious treat, perfect for any occasion—or just because you want a slice of happiness. I mean, who doesn’t love a cake that brings a little sunshine to their day?
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 cup chopped banana
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple in syrup
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 (16 ounce) box powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup chopped pecans (for topping)
Now, before you rush off to gather these ingredients, let’s chat about a few things. First, make sure your bananas are nice and ripe. You know, the kind that have those lovely brown spots? They’ll add sweetness and moisture to your cake.
And if you’re not a fan of pecans (gasp), you can substitute them with walnuts or even leave them out altogether. Just don’t skip the coconut—it’s a key player in achieving that tropical vibe.
Finally, don’t be shy with the cream cheese frosting; after all, it’s what makes this cake truly decadent. So, grab your apron and let’s get ready to bake something magical!
How to Make Hummingbird Cake
To make this delightful Hummingbird Cake, let’s start by gathering our ingredients. You’ll need 3 cups of all-purpose flour, 2 cups of sugar, and some spices—1 teaspoon each of baking soda, salt, and cinnamon. Combine these dry ingredients in a large mixing bowl. It’s a good idea to whisk them together; this helps to evenly distribute the baking soda and spices, ensuring every bite is perfectly flavored.
Once your dry ingredients are ready, it’s time to add the wet ones. Crack 3 beaten eggs into the bowl, along with 1 cup of vegetable oil and 1 ½ teaspoons of vanilla extract.
Now comes the fun part—mixing! Just stir everything gently until the flour mixture is moistened. Be careful not to overbeat; we want a tender cake. Next, fold in 1 can (that’s 8 ounces) of crushed pineapple with its syrup, 1 cup of chopped pecans, and 1 cup of chopped bananas. If you’re a banana lover like me, you might find yourself sneaking a few bites of that yummy mixture before it goes into the oven.
Now, let’s get baking. Preheat your oven to 350 degrees Fahrenheit and grease and flour three 9-inch cake pans. Pour your lovely batter evenly into the pans and pop them in the oven for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean—no gooey batter sticking to it!
Once baked, let the cakes cool completely in their pans.
While the cake cools, you can whip up the frosting. In a separate bowl, combine 8 ounces of softened cream cheese and ½ cup of softened margarine, beating them together until smooth. Then, add 16 ounces of sifted powdered sugar and 1 teaspoon of vanilla extract, beating until everything is light and fluffy.
Now, the best part—frost your cooled cakes! Spread the frosting between the layers, on top, and around the sides. Finally, sprinkle ½ cup of chopped pecans on top for that beautiful finishing touch. Enjoy your delicious creation!
Hummingbird Cake Substitutions & Variations
After you’ve baked and frosted that delicious Hummingbird Cake, you might find yourself wanting to switch things up a bit.
You can easily substitute the pecans with walnuts or almonds for a different nutty flavor. If you’re not a fan of coconut, try adding more bananas or even some diced mango.
For a healthier twist, replace vegetable oil with unsweetened applesauce. You can also experiment with spices—add nutmeg or ginger for extra warmth.
If you prefer a creamier frosting, mix in some mascarpone cheese with the cream cheese.
These variations keep your Hummingbird Cake exciting and unique!
What to Serve with Hummingbird Cake
While I adore Hummingbird Cake on its own, pairing it with the right accompaniments can elevate the experience even further.
I love serving it with a scoop of vanilla ice cream; the creaminess complements the cake’s tropical flavors beautifully. A dollop of whipped cream also works wonders, adding a light touch.
For a revitalizing contrast, I often include fresh fruit, like berries or sliced bananas, which enhance the cake’s sweetness.
If I’m feeling fancy, a cup of spiced chai or a fruity herbal tea rounds out the meal perfectly, making it feel extra special.
Enjoy your delightful pairings!
Additional Tips & Notes
Since Hummingbird Cake is a beloved dessert, I like to share a few additional tips that can make your baking experience even better.
Make sure your ingredients are at room temperature; this helps the batter mix more uniformly. Don’t overmix the batter—stir just until combined for a tender cake.
If you want extra flavor, consider adding a pinch of nutmeg or swapping pecans for walnuts. For a fun twist, try using coconut milk instead of vegetable oil.
Finally, let the cake cool completely before frosting for a smoother finish. Enjoy your baking and the delightful taste of Hummingbird Cake!