Hummingbird Cake Recipe
User Reviews
4.9
Hummingbird Cake Recipe
Description
This Hummingbird Cake recipe involves combining all-purpose flour, sugar, baking soda and powder, salt, and cinnamon for the dry mix, and eggs, vegetable oil, pineapple, mashed bananas, vanilla, and chopped pecans for the wet ingredients. The batter is mixed until just combined to preserve moisture and tenderness.
The batter is divided between three 9-inch pans and baked until a skewer comes out clean, resulting in soft, moist cakes with a subtle fruity and spiced flavor from the pineapple, bananas, and cinnamon. Once cooled, the layers are frosted with cream cheese frosting, which adds tanginess and creaminess to offset the sugary cake.
This cake is suitable for a celebratory dessert or special occasion due to its rich flavor and texture. It pairs well with light coffee or tea and showcases the natural sweetness and moisture from the fruit components.
For storage, keep the cake refrigerated to maintain freshness given the cream cheese frosting. It lasts about five days covered in plastic wrap or a cake dome. The unfrosted or frosted cake layers can be frozen up to three months if tightly wrapped and thawed overnight in the refrigerator before serving.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 /2 teaspoons ground cinnamon
- 3 large egg
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can pineapple undrained, crushed
- 3 banana ripe, mashed (about 2 cups
- 1 cup pecans finely chopped, roasted
- cream cheese frosting
Instructions
- Prep. Preheat oven to 350º F. Prepare three 9-inch cake pans by brushing with homemade cake goop, spraying with baking spray or buttering and lightly flouring.
- Whisk Dry Ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream Wet Ingredients. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
- Bake and cool. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely.
- Frost. Frost with cream cheese frosting.
- Store. Store in the refrigerator covered with plastic wrap or a cake dome for up to a week.
Notes
- Since this cake contains fruit and cream cheese frosting, store it in the refrigerator to maintain freshness for up to five days.
- Unfrosted or fully frosted cake layers can be wrapped tightly and frozen for up to three months; thaw overnight in the refrigerator before serving.
- Use three 9-inch cake pans and bake at 350ºF for about 20 to 25 minutes, checking doneness with a toothpick in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 152mg | 6% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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