Why It’s Called Hummingbird Cake
This cake is so sweet and good. It makes people hum with happiness. That’s one story for its name.
I think the name is perfect. The sweet fruit and nuts are like the sweet nectar hummingbirds love. Every bite feels like a little treat. It just makes you smile.
A Cake Full of Sweet Memories
I first had this cake at a church potluck. My friend Betty brought it. I had to have the recipe right away.
I still laugh at that. I followed her around all afternoon. Now, I make it for my own family. It reminds me of friendship and sharing.
Let’s Talk About the Flavor
This isn’t a plain cake. You get soft banana and juicy pineapple. The cinnamon and pecans make it warm and cozy.
Doesn’t that smell amazing? All those flavors bake together into one wonderful thing. Fun fact: The pineapple keeps the cake super moist for days. It’s like a little kitchen secret.
My Little Tip for You
Toasting the pecans is a small step. But it makes a big difference. It makes their flavor richer and nuttier.
This matters because cooking is about love. Small touches show you care. It turns simple food into something special. What’s a small cooking tip you love?
The Joy of Sharing Food
This cake is big enough to share. It is meant for a table full of people. A shared meal fills more than just our stomachs.
This matters. It connects us. We talk and laugh together. What’s your favorite dessert to share with people you love?
Your Turn to Bake
Now you have the recipe. It might look long, but it’s just simple steps. Take your time and enjoy the process.
I would love to see what you make. Will you try this recipe? Tell me if your family enjoyed it. Baking is a way to make happy memories in your kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| chopped pecans | 1¾ cups | |
| all-purpose flour | 3 cups | |
| granulated sugar | 2 cups | |
| ground cinnamon | 2 teaspoons | |
| baking soda | 1 teaspoon | |
| baking powder | 1 teaspoon | |
| salt | 1 teaspoon | |
| ripe mashed bananas | 2 cups | 3-4 bananas |
| vegetable oil | 1¼ cup | |
| eggs | 3 large | |
| crushed pineapples | 1 can | 8-ounces, undrained |
| pure vanilla extract | 2 teaspoons | |
| cream cheese | 2 packages | 8-ounce, softened |
| salted sweet cream butter | ½ cup | 1 stick, 113 grams, softened |
| powdered sugar | 3½ cups | |
| pure vanilla extract | 2 teaspoons |
My Hummingbird Cake: A Sweet, Tropical Treat
Hello, my dear! Let’s bake my famous Hummingbird Cake. It is my most requested recipe. This cake is packed with bananas, pineapple, and pecans. It always reminds me of my friend Sarah. She brought this recipe back from the South years ago. I still laugh at that. We ate the whole cake in one afternoon!
The secret is in the toasted pecans. It makes the whole kitchen smell wonderful. Let me walk you through it. Just take your time and enjoy the process. Cooking with love is the best ingredient.
Ingredients
- Flour
- Sugar
- Cinnamon
- Baking Soda
- Baking Powder
- Salt
- Ripe Bananas
- Oil
- Eggs
- Vanilla
- Canned Pineapple (with juice)
- Pecans
- Cream Cheese
- Butter
- Powdered Sugar
Instructions
Step 1: First, we toast the pecans. Heat your oven to 300°F. Spread them on a baking sheet. Watch them closely for 6-8 minutes. You just want them golden and fragrant. I have burned a batch or two by getting distracted! (My hard-learned tip: set a timer! They go from perfect to burnt so fast.) Let them cool completely.
Step 2: Now, get your cake pans ready. Turn the oven up to 350°F. Line three round pans with parchment paper. A little cooking spray helps, too. This keeps the cake from sticking. I love using my old metal pans for this.
Step 3: Let’s mix the dry things. In a big bowl, whisk the flour and sugar. Add the cinnamon, baking soda, and powder. A little salt goes in, too. Doesn’t that cinnamon smell amazing? It reminds me of fall mornings.
Step 4: In another bowl, we mix the wet things. Mash your ripe bananas well. Add the oil, eggs, and vanilla. Then stir in the whole can of pineapple, juice and all. This makes the cake so moist. Do you like baking with fruit? Share below!
Step 5: Now, pour the wet mix into the dry mix. Stir them together gently. Do not overmix! Just until you see no more dry flour. Then, fold in one cup of your cooled pecans.
Step 6: Divide the batter between your three pans. Try to make them even. Bake for 25-28 minutes. A toothpick should come out clean. Let the cakes cool completely. This takes patience, I know!
Step 7: Time for the frosting! Beat the soft cream cheese and butter together. It should be smooth. Then mix in the vanilla and powdered sugar. Start on low speed so sugar doesn’t fly everywhere! Whip it until it’s fluffy.
Step 8: Finally, we assemble the cake. Place the first layer on a plate. Spread frosting on top. Add the next layer and repeat. Place the last layer on top. Frost the top and sides thickly. Press the rest of the pecans on top. It looks so pretty.
Cook Time: 26min
Total Time: 36mins
Yield: 11 servings
Category: Dessert, Cake
Three Fun Twists on My Classic Cake
This cake is wonderful as it is. But you can also play with it! Here are some fun ideas I have tried over the years. My grandson loves the chocolate version. It is his favorite.
Caribbean Spice: Add a pinch of nutmeg and a dash of rum extract to the batter. It feels like a tropical vacation.
Chocolate Lover’s: Swap half a cup of flour for cocoa powder. Use chocolate chips instead of some pecans. So rich and delicious.
Morning Muffins: Pour the batter into muffin tins. Bake for less time, about 18 minutes. A perfect grab-and-go breakfast treat.
Which one would you try first? Comment below!
Serving Your Beautiful Hummingbird Cake
This cake is a celebration all by itself. I love serving it on my best cake stand. A little extra flair makes it even more special. Here is how I like to enjoy it.
For a pretty plate, add a few banana chips on the side. A tiny sprinkle of cinnamon on the plate looks lovely. A dollop of whipped cream never hurts either. It is pure happiness.
What to drink with it? A cup of strong black coffee is my go-to. The bitterness balances the sweet cake. For a fun treat, a glass of cold milk is perfect. Or, for the grown-ups, a sweet dessert wine pairs beautifully.
Which would you choose tonight?
Keeping Your Hummingbird Cake Happy
This cake stays moist for days. Just cover it tightly and keep it in the fridge. The frosting has cream cheese, so it needs to stay cool.
You can freeze the whole cake for later. Wrap it well in plastic wrap. I once froze slices for my grandson’s surprise visit. He was so happy!
Batch cooking saves time on busy days. You can bake the layers ahead of time. This matters because it makes a special treat easy to share. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake too dense? Do not overmix the batter. Stir just until the flour disappears. I remember when my first cake was like a brick.
Is the frosting too runny? Your butter and cream cheese must be just softened. If they are too warm, the frosting will not set. This matters for a pretty, sliceable cake.
Are the nuts burning in the oven? Always set a timer and watch them closely. Getting this right adds a wonderful toasty flavor. Which of these problems have you run into before?
Your Hummingbird Cake Questions Answered
Q: Can I make it gluten-free? A: Yes, use your favorite gluten-free flour blend. It works just fine.
Q: Can I make it ahead? A: Absolutely, frost the cake a day before. The flavors get even better.
Q: What if I don’t have pecans? A: Walnuts are a lovely swap. The cake will still be delicious.
Q: Can I make a smaller cake? A: Yes, halve the recipe. Use two 6-inch pans.
Fun fact: The name “Hummingbird Cake” comes from being sweet enough for hummingbirds! Q: Any other tips? A: Use very ripe bananas. They give the best sweetness. Which tip will you try first?
Bake, Share, and Enjoy
I hope you love making this cake. It is full of sweet, happy memories for me. Sharing food is a way to share love.
I would be so thrilled to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Hummingbird Cake: Crispy golden perfection.
Description
The ultimate Hummingbird Cake recipe! This moist Southern classic is bursting with banana, pineapple, pecans, and cream cheese frosting. A stunning, easy dessert for any occasion.
Ingredients
=== Cake ===
=== Cream Cheese Frosting ===
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. Evenly spread the chopped pecans on the prepared baking sheet. Roast the pecans for 6-8 minutes, keeping a close eye on the pecans to ensure they do not burn. Remove the pecans and allow them to cool completely. Once the pecans are cooled, divide them into 1 cup for the cakes and ¾ cup for garnish.
- Increase the oven temperature to 350°F. Line the bottom of 3 – 9-inch round cake pans, and lightly spray with cooking spray. Set them aside.
- Using a large mixing bowl, whisk together the all-purpose flour, sugar, ground cinnamon, baking soda, baking powder, and salt. Set it aside.
- Using a medium-sized mixing bowl, whisk together the mashed bananas, vegetable oil, eggs, undrained crushed pineapple, and pure vanilla extract until completely combined.
- Carefully whisk the wet ingredients into the dry ingredients and whisk until all the ingredients are well incorporated.
- Fold in 1 cup of the cooled chopped pecans.
- Evenly divide the cake batter between the 3 round prepared cake pans.
- Bake for 25-28 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the softened cream cheese and the softened butter for 1-1½ minutes.
- Lower the mixer speed to low, add the vanilla extract and the powdered sugar. Keep the mixer speed on low until the powdered sugar starts to combine, increasing the speed to medium and mix for another 1-1½ minutes until smooth.
- Remove the 1st cake from the pan and place it onto a serving plate. Using a silicone spatula or an offset spatula, spread a thin layer of frosting over the top of the cake. Place the 2nd cake on top of the 1st cake layer and repeat the thin layer of frosting.
- Place the 3rd cake on top of the 2nd layer. Mound a thicker layer of frosting on top of the 3rd layer, using the silicone spatula or the offset spatula to spread the frosting evenly.
- Evenly spread the rest of the frosting around the sides of the cakes.
- Once the cake is completely frosted, spread the remaining chopped pecans around the top edge of the cake.
=== Frosting ===
=== Assembling the cakes ===
Notes
- Nutrition per serving: Calories: 885kcal | Carbohydrates: 113g | Protein: 7g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 398mg | Potassium: 315mg | Fiber: 4g | Sugar: 80g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
Leave a Reply