Hummingbird Cake
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Hummingbird Cake
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Hummingbird Cake is as beautiful as it is delicious. Packed with ripe bananas, pineapple and topped with cream cheese frosting, it is always a crowd favorite!
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Ingredients
- 2½ cups cake flour
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- ½ cup butter softened
- ½ cup vegetable oil
- 1½ cup mashed overripe banana (about 3 medium bananas, measure it out)
- 1 cup crushed pineapple in juice (not drained)
- 2 teaspoons vanilla extract
- ⅔ cup Chopped Pecans toasted (don’t skip this!)
- 1 pineapple (optional for decorating)
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 4 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
Hummingbird Cake
- Preheat oven to 325℉. Prepare 9" pans with parchment and non stick spray on the bottom and sides.
- In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon.
- Add eggs, softened butter, and oil, stirring just until dry ingredients are moistened.
- Stir in vanilla, bananas, pineapple, and toasted pecans.
- Divide batter evenly among 3 cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes.
- Remove from pans to wire racks, and cool completely, about 1 hour.
- Stack the cakes with a thin layer of cream cheese frosting in between.
- Frost entire outside of the cake and smooth with knife or decorating spatula.
- Pipe details on the top of the cake. This is the part you can get creative and make it how ever dress up or dressed down as you like.
- Add chopped roasted pecans and dried pineapples on top. Store in the refrigerator until ready to serve.
Cream Cheese Frosting
- Combine the cream cheese and butter in a stand mixer. Add vanilla and powdered sugar and mix for 2 mixtures on high speed.
- If the frosting is too thick, add milk to thin as needed. You will want the frosting thick if you plan to do any piping on the top or sides of the cake.
Pineapple Flowers
- Cut outside of pineapple off and slice pineapple into really thin circles.
- Bake at 200℉ for 1.5 to 2 hours, flipping them half way, until they have no more moisture. Place in a cupcake pan while they are still warm to create the flower shape. Allow to cool.
Equipments used:
Nutrition Information
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Calories
664kcal
(33%)
Carbohydrates
95g
(32%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
551mg
(23%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
72g
(144%)
Vitamin A
907IU
(18%)
Vitamin C
4mg
(4%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 95g | 32% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 551mg | 23% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 72g | 144% |
| Vitamin A | 907IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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