Why You’ll Love This Hummingbird Cake Recipe
When you take your first bite of Hummingbird Cake, you’ll understand why it’s a beloved classic. This cake’s moist texture and delightful blend of flavors make it an unforgettable treat.
The sweetness of banana and pineapple, combined with the crunch of pecans and the richness of coconut, creates a heavenly experience. I love how each slice feels like a celebration, perfect for any occasion.
The cream cheese frosting adds a luscious touch that balances the cake beautifully. Trust me, once you try it, you’ll be searching for reasons to bake it again and again.
It’s simply irresistible!
Ingredients of Hummingbird Cake
When it comes to baking a Hummingbird Cake, having the right ingredients is key to achieving that moist, flavorful masterpiece. You’ll want to gather a few pantry staples mixed with some delicious fruits and nuts that really bring this cake to life. Trust me, you’ll be thrilled with the final product—it’s like a tropical vacation in cake form.
So, let’s get started on what you need to make this delightful dessert.
Ingredients for Hummingbird Cake:
- 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
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 (16 ounce) box powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup chopped pecans (for topping)
Now, a little heads-up about these ingredients: don’t skimp on the ripe bananas—they’re the secret to the cake’s moisture and natural sweetness.
Also, if you can find fresh pineapple instead of canned, go for it; just make sure to chop it finely so it incorporates well.
And hey, if you’re not a fan of coconut (I know, I know, it can be a deal-breaker for some), you could totally leave it out, but it really does add that tropical flair.
Finally, using real butter instead of margarine in the frosting can elevate the flavor, but hey, no judgment here if you stick with margarine.
Just remember, no matter what, this cake is all about making your kitchen smell like a slice of heaven.
How to Make Hummingbird Cake
Alright, let’s plunge into the delightful process of making this Hummingbird Cake. First off, you’ll want to preheat your oven to a cozy 350 degrees Fahrenheit—trust me, you’ll want that inviting warmth as you bake.
While that’s heating up, grab a big ol’ mixing bowl and 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. Make sure to mix these dry ingredients well; we want them to mingle nicely before we add the wet stuff.
Next, it’s time to introduce the eggs. You’ll need 3 beaten eggs and 1 cup of vegetable oil. Stir these in gently until everything is just moistened—no vigorous beating here, my friend. We’re not trying to whip the life out of the batter.
Now, add 1 1/2 teaspoons of vanilla extract, the juicy contents of 1 (8 ounce) can of crushed pineapple (in syrup, please), 1 cup of chopped pecans, and 1 cup of chopped bananas. Can you smell that? It’s the aroma of a tropical getaway in your kitchen.
Mix those until everything is well incorporated, and then divide the batter evenly into 3 greased and floured 9-inch cake pans. Pop those in the oven for about 25 to 30 minutes, or until a wooden toothpick poked in the center comes out clean.
Once they’re baked to perfection, let them cool in the pans completely—this part requires patience, but trust me, it’s worth it.
While your cake layers are taking their sweet time to cool, let’s whip up that luscious frosting. In a mixing bowl, combine 8 ounces of softened cream cheese and 1/2 cup of softened margarine. Beat them together until they’re smooth and creamy, like a cloud of deliciousness.
Then, add in 1 (16 ounce) box of sifted powdered sugar and 1 teaspoon of vanilla extract. Beat until the mixture is light and fluffy—this is the part where I usually get a little too excited and end up with frosting on my face.
Once your cake layers are completely cool, spread that heavenly frosting between the layers and on the top and sides of the cake. To finish it off, sprinkle 1/2 cup of chopped pecans on top for that extra crunch.
And there you have it—your homemade Hummingbird Cake is ready to impress! Just remember, it’s totally okay to sneak a slice before serving. You’ve earned it.
Hummingbird Cake Substitutions & Variations
Although many love the traditional Hummingbird Cake, it’s easy to make substitutions and variations to suit your taste or dietary needs.
For a healthier twist, I often swap half the sugar for applesauce or use whole wheat flour instead of all-purpose.
If you’re avoiding gluten, almond flour works well.
You can also replace pecans with walnuts or omit nuts altogether for a nut-free version.
For a tropical flair, try adding mango or passion fruit.
And if you want a vegan option, substitute eggs with flaxseed meal and use a plant-based cream cheese for the frosting.
The possibilities are endless!
What to Serve with Hummingbird Cake
After exploring various ways to customize your Hummingbird Cake, you might be wondering what to pair it with for the perfect dessert experience.
I love serving it alongside a scoop of vanilla ice cream or a dollop of sweetened whipped cream; they balance the cake’s rich flavors beautifully.
A fresh fruit salad, bursting with tropical fruits like mango and pineapple, complements the cake’s fruity elements.
For a beverage, a cup of strong coffee or a rejuvenating iced tea works wonders, enhancing the overall experience.
Trust me, these pairings will elevate your Hummingbird Cake to a whole new level!
Additional Tips & Notes
To guarantee your Hummingbird Cake turns out perfectly, I recommend measuring your ingredients accurately and using ripe bananas for maximum flavor.
Don’t skip the crushed pineapple; it keeps the cake moist and adds sweetness. If you prefer a nuttier taste, feel free to toast your pecans before mixing them in.
When frosting, let the layers cool completely to prevent melting. For a fun twist, try adding coconut extract to the frosting.
Finally, storing the cake in the fridge can enhance the flavors, but bring it to room temperature before serving for the best taste experience. Enjoy your baking!