HUMMINGBIRD CAKE RECIPE
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HUMMINGBIRD CAKE RECIPE

Hummingbird Cake is a sweet and delicious dessert for any occasion. This beautiful banana pineapple cake with cream cheese icing is a popular Southern cake recipe everyone should try. Make this Hummingbird Cake recipe (with pineapple flowers) for Easter, bridal showers and more!

HUMMINGBIRD CAKE RECIPE

This Hummingbird Cake recipe is a special recipe that has become a classic in Southern bakery. Make this cake even more beautiful with dried pineapple flowers on top!

I am proud of myself whenever I manage to bake a whole cake. They require precision and patience, so they don’t feel as easy as my usual recipes. But this Hummingbird Cake recipe turned out nice and I think it’s perfect for special occasions!

This banana pineapple cake is a Southern classic. Ripe bananas, crushed pineapples, walnuts and cream cheese are made with icing, very sweet, but in the best possible way. Cinnamon adds some spice to balance, but it’s very collapsed and very tasty!

HUMMINGBIRD CAKE RECIPE

HUMMINGBIRD CAKE RECIPE

HUMMINGBIRD CAKE RECIPE

INGREDIENTS

FOR THE CAKE:

  • 2 8-ounce cans crushed pineapple in juice
  • 3-4 cups whole pecans toasted, divided. 1½ cups pecans will be chopped to use in the batter (*see note) .
  • 3 cups all-purpose flour (15 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups granulated sugar (14 ounces)
  • 3 large eggs
  • 1 cup vegetable oil
  • 4 very ripe bananas peeled & mashed (2 cups) (*see note)
  • 2 teaspoons vanilla extract

FOR THE CREAM CHEESE FROSTING:

  • 16 ounces cream cheese softened
  • 10 tablespoons unsalted butter softened
  • 1/3 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar confectioner’s sugar
  • Dried Pineapple Flowers for garnish, optional

INSTRUCTIONS

FOR THE CAKE:

  1. Set the oven rack to middle position and heat oven to 350°F. Lightly spray cake pans with nonstick baking spray and line with parchment paper. Spray the parchment paper with nonstick baking spray.
  2. Drain the pineapple in a fine-mesh strainer set over to bowl to catch the drippings. Press the pineapple with a rubber spatula to extract as much juice as possible. Set a small saucepan over medium heat and add the pineapple juice. Cook until reduced to 1/3 cup, 6-8 minutes; set aside to cool.
  3. While the juice reduces, place the pecans on a large baking sheet and place in the preheated oven, on the middle rack. Toast the pecans until darker in color and fragrant, about 6-8 minutes. Watch closely after the 5 minutes mark – pecans burn easily. Remove the pecans from the oven and pour them onto a large plate to cool.
  4. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  5. In a separate large mixing bowl, whisk together sugar and eggs until incorporated. Continue whisking while adding the oil. Stir in bananas, toasted pecans, vanilla, drained pineapple and the cooled reduced pineapple juice.
  6. Add the flour mixture and mix just until no flour is visible.
  7. Pour the batter, evenly, between the prepared pans and smooth the tops.
  8. Bake at 350°F until dark golden brown for 25-40 minutes (depending on the pan size), or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking.
  9. Transfer the cakes to a cooling rack to cool (in the pan) for 20 minutes.
  10. After 20 minutes, remove the cakes from the pans, discard the parchment, and let cool completely on the cooling rack.

FOR THE FROSTING:

  1. Use a stand mixer fitted with the whisk attachment for best result.
  2. Add the cream cheese and butter to the mixing bowl and whisk on medium-high speed until fully incorporated and smooth; 3 minutes.
  3. Add sour cream and vanilla extract and beat on medium-high speed another 2 minutes.
  4. Set the speed to low and add the powdered sugar. Once all the powdered sugar has been added, set the speed to medium-high and whisk an additional 3 minutes.
  5. The frosting will be fluffy, smooth and gorgeous.

NOTES

Adapted from Cook’s Country

Serves 12-16

Yield: 3 (8-inch) round cakes or 2 (9-inch) round cakes

*Notes: I recommend toasting whole pecans so some can be reserved for decorating the cake, if desired. I then chopped enough pecans to make 1½ cups to add to the cake batter.

If very ripe bananas can’t be found, use ripe bananas and add 1-tablespoon agave syrup or honey to the bananas when mashing – it will add the missing extra sweetness of overly ripe bananas.

 

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