Why You’ll Love This Hummingbird Cake Recipe
When you take a bite of Hummingbird Cake, you’ll instantly understand why it’s a beloved dessert. The combination of sweet bananas and crushed pineapple creates a moist, flavorful cake that’s hard to resist.
Each slice is a delightful medley of textures, from the tender cake to the crunchy pecans and coconut. The cream cheese frosting adds a rich, tangy sweetness that perfectly balances the cake’s flavors.
Trust me, it’s a slice of paradise! Whether it’s for a special occasion or just a treat for yourself, this cake will leave you craving more. You’ll definitely want to share it—or not!
Ingredients of Hummingbird Cake
When it comes to whipping up a delightful Hummingbird Cake, having the right ingredients is key to achieving that perfect blend of flavors. Now, before you embark on baking, let’s gather everything you’ll need to make this delicious treat. You might already have some of these staples in your pantry, and if not, a quick trip to the grocery store will do the trick. Trust me, this cake is worth every bit of effort.
Here’s your ingredient list for the Hummingbird Cake:
Hummingbird Cake Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 cup chopped banana
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple in syrup
- 1 cup chopped pecans
- 1 cup shredded coconut
Cream Cheese Frosting Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 (16 ounce) box powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Now, let’s talk about some considerations regarding these ingredients. If you’re like me, you might’ve a tendency to eye the pantry and think, “Can I substitute this?” While I admire your adventurous spirit, some ingredients are non-negotiable for this recipe.
Fresh bananas are a must for that moist texture, and don’t skimp on the crushed pineapple; it adds a sweet juiciness that’s hard to replicate. And about that shredded coconut? It’s not just for decoration; it brings a chewy texture that complements the cake beautifully.
If you’re not a fan of pecans, walnuts could work too, but let’s be honest—pecans are the stars of this show. So gather your ingredients and get ready for a baking adventure that will have your kitchen smelling heavenly.
How to Make Hummingbird Cake
Making a Hummingbird Cake is like crafting a warm hug in dessert form—full of flavor, and just a little bit messy. Trust me, it’s a delightful journey. You’ll want to start by preheating your oven to 350 degrees, because a warm oven is the best friend of any cake.
Grab three 9-inch round cake pans and give them a generous greasing and flouring. We don’t want our cake to cling to the pans like a toddler who doesn’t want to leave the playground.
Now, let’s plunge into the mixing bowl. In a large bowl, combine 3 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of cinnamon. This is where the magic begins—those ingredients are going to create a lovely base for our cake.
Next, add in the 3 beaten eggs and 1 cup of vegetable oil. No need to beat it like you’re trying to win a fight, just stir until everything is moistened. Then, fold in 1 1/2 teaspoons of vanilla extract, the contents of that 8-ounce can of crushed pineapple (juice and all), 1 cup of chopped pecans, and 1 cup of chopped banana. It’s a colorful mix, isn’t it? Just imagine how delicious that will taste!
Now, pour this batter into your prepared pans and bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let those cakes cool completely in their pans—patience is a virtue, especially in baking.
While the cakes are cooling, it’s frosting time. In another bowl, combine 1 (8-ounce) package of softened cream cheese and 1/2 cup of softened margarine. Beat them together until they’re smooth and creamy, as easy as pie—or cake, in this case.
Gradually add in the 16-ounce box of sifted powdered sugar and 1 teaspoon of vanilla extract. Keep beating until it’s light and fluffy. Once those cakes are cool, it’s time to spread that luscious frosting between the layers and on top, letting it cascade down the sides like a sweet waterfall.
For the final touch, sprinkle 1/2 cup of chopped pecans on top. And voilà—your Hummingbird Cake is ready to be the star of any gathering. Just remember, if it doesn’t turn out perfect, it’s still going to taste amazing. After all, it’s about the love you put into it, right?
Hummingbird Cake Substitutions & Variations
After whipping up that delicious Hummingbird Cake, you might find yourself wanting to tweak the recipe to suit your tastes or dietary needs.
For a gluten-free option, I’ve had great success using almond flour or a gluten-free blend. If you’re looking for a lighter cake, consider substituting applesauce for some of the oil.
To enhance the tropical flavor, you can add mango or diced papaya. If nuts aren’t your thing, feel free to leave out the pecans or replace them with sunflower seeds.
Experimenting with spices, like nutmeg or cardamom, can also give your cake a unique twist!
Additional Tips & Notes
To guarantee your Hummingbird Cake turns out perfectly, I recommend measuring your ingredients accurately and using room temperature items, like eggs and cream cheese.
Make sure to mix the batter gently; overmixing can result in a dense cake. If you want an extra moist cake, consider adding a bit more crushed pineapple.
When frosting, don’t rush—let the cake cool completely before applying the cream cheese frosting to avoid melting. I love sprinkling additional pecans on top for a nice crunch.
Finally, this cake tastes even better the next day, so let it sit overnight if you can! Enjoy your baking!