Have You Ever Made A Hummingbird Cake? Must Try It Now!
No, no, it’s not what you think. There are no hummingbirds in this cake. It’s a signature Southern dessert that got its name from the cake’s aroma that is rumored to attract hummingbirds. Some say that the recipe rooted from Jamaica where hummingbirds are considered as the world’s most beautiful bird and brought to the U.S by tourist promotions in the 1960s. The name of origin is still a mystery!
Whatever! We just know that hummingbird cake tastes so pleasurable and the recipe is as easy as doodling. Using a few staples from your pantry and fridge, you can dress up a classic hummingbird cake every day and for any occasion.
The crowd-pleasing hummingbird cakes are a to-die-for combination of tropical bananas, crushed pineapple, and coconut. The cake is sweetened with brown sugar, studded with pecans, fragrant with cinnamon, coated with cream cheese frosting and finally adorned with little pineapple flowers. Let’s know How to bake this ultimate cake!
Recipe for Hummingbird Cake
This recipe makes 12-14 servings.
- 3 cups all-purpose flour
- 2 cups sugar powder
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 1/4 cups vegetable oil
- 3 lightly beaten eggs
- 2 tsp vanilla extract
- 2 cups diced ripe bananas
- 1 cup canned crushed pineapple with juice
- ½ cup finely chopped pecans
Cream Cheese Frosting Ingredients
- 2 cups soft cream cheese
- 1 cup soft unsalted butter
- 6 cups confectioners’ sugar
- 2 tsp vanilla extract
How to Make Hummingbird Cake?
- Heat the oven to 350˚F. Meanwhile, coat two 9-inches round cake pans with the oil and line the bottom with parchment paper.
- Whisk together all dry ingredients: flour, powdered and brown sugar, cinnamon, salt and baking soda; set aside.
- Mix eggs, oil, vanilla extract, pineapple and its juice and bananas until well-combined. Lumps are welcome.
- Combine wet and dry mixtures and stir until all flour pockets are fixed.
- Fold pecans gently into the batter.
- Pour the batter into oiled pans and bake for 30-40 minutes until the edges of cake fluff.
- Cool the cake for 10 minutes in the pan. Then flip it out onto a wire rack and allow it to cool completely.
- Dollop the cream cheese on a layer and spread it with a spatula. Top it with another layer and frost the entire cake (upside-down and sides) with remaining frosting.
- Decorate with pineapple flowers or chopped pecans or walnuts.
- Refrigerate for 30 minutes and serve.
Important Recipe Notes
- You refrigerate the cooled cake layers for 3 Wrap it tightly in a plastic cover.
- You can store the frosted cake for up to 5 days. Wrap it lightly in a plastic wrap.
- Make sure the portion of moist fruit is higher than the flour content. It makes the cake look and taste Mix the batter with hands rather than electric or hand mixer.
- Toss the pecans only when the wet and dry ingredients blend well for a more homogeneous batter. Otherwise, the dry mixture will create pockets around the nuts.
- You can omit the pineapple flowers for chopped nuts. But a classic hummingbird cake frosts the best with cream cheese only.
Try the recipe! We would like to hear your experience.