Hummingbird Cake
User Reviews
5
Hummingbird Cake
Description
The Hummingbird Cake combines a flour base with cinnamon, granulated and brown sugars, baking soda, baking powder, and salt. Its batter incorporates eggs, vegetable oil, crushed pineapple (undrained), mashed bananas, vanilla, and chopped pecans, which together provide moisture, tropical fruit sweetness, and nutty texture. After baking in two rounds at 350°F until a toothpick comes out clean, the cooled cakes are carefully separated to allow even layering.
The cream cheese frosting, made by creaming room temperature cream cheese and unsalted butter, then gradually adding confectioners' sugar and vanilla, creates a tangy, rich finish that complements the sweet, fruity cake layers. The finished cake is commonly decorated with whole pecans for added texture and visual appeal.
Hummingbird Cake is served as a festive dessert and pairs well with coffee or tea. The moist texture and combination of banana and pineapple flavors distinguish it among layered cakes.
For storage, keep the cake airtight in the refrigerator up to six days and bring it to room temperature before serving. For freezing, initially freeze uncovered until solid, then wrap securely in plastic and foil layers. Thaw in the refrigerator or at room temperature before eating.
Ingredients
For the Cake
- 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 egg
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz pineapple 1 can, crushed, undrained
- 2 cups banana mashed (2-3 bananas
- 1 cup pecan finely chopped
For the Frosting
- 32 oz cream cheese 4 blocks, room temperature
- 4-6 cups confectioners' sugar
- 2 ticks butter room temp, unsalted
- 1 tablespoon vanilla extract
- pecans whole, for decorating
Instructions
- Preheat the oven to 350°F. Spray two 9-inch round cake pans with cooking spray.
- Whisk together the dry ingredients in a large bowl and set aside.
- Cream together the eggs, oil, pineapple, mashed bananas, vanilla, and chopped pecans in another bowl. Add the creamed mixture into the dry mixture just until combined. Evenly divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool. Take one of the two cooled cakes and set it on a cutting board, along with a long piece of unwaxed, unflavored dental floss. Wrap the dental floss around the middle of the cake, then cross the two ends and pull. Insert a spatula between the two layers to separate.
- As the cake cools, begin mixing the cream cheese, butter, and vanilla in a large bowl or mixer. Gradually add in the confectioners sugar. Mix until the frosting is smooth and creamy.
- Transfer the first tier onto a cake platter and apply a layer of frosting. Repeat this process until all four layers are stacked. Use remaining frosting to cover the top and sides of your cake.
- Decorate with the whole pecans.
Notes
- Store the cake in an airtight container in the refrigerator for up to 6 days; bring to room temperature before serving for best flavor and texture.
- To freeze, first freeze the unwrapped cake for about 4 hours until solid, then wrap with plastic wrap and foil to prevent freezer burn.
- Allow frozen cake to thaw overnight in the refrigerator or on the counter before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 936 kcal
% Daily Value*
| Calories | 936kcal | 47% |
| Carbohydrates | 112g | 37% |
| Protein | 10g | 20% |
| Fat | 51g | 78% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 176mg | 59% |
| Sodium | 557mg | 23% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 82g | 164% |
| Vitamin A | 1595IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 138mg | 14% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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