Best 4 Best Hummingbird Cake Recipes
Indulge in the sweet symphony of flavors with this tantalizing Hummingbird Cake, a Southern delight that captivates taste buds with its moist and fluffy texture, balanced sweetness, and aromatic spices. This classic cake is elevated by the harmonious blend of crushed pineapple, banana, and pecans, creating a symphony of flavors and textures that will leave you craving more. The cream cheese frosting adds a luscious layer of richness and tanginess, perfectly complementing the cake's delicate crumb. Whether you're a seasoned baker or just starting your culinary journey, our curated collection of recipes provides options for every skill level, ensuring that everyone can savor the delightful experience of this iconic cake. Dive into the step-by-step instructions, helpful tips, and inspiring variations, and create a Hummingbird Cake that will be the star of any occasion.
Recipes in the article:
* **Classic Hummingbird Cake:** A beloved recipe that stays true to the traditional flavors and techniques, resulting in a moist, flavorful cake with a fluffy cream cheese frosting.
* **Easy Hummingbird Cake:** Designed for those short on time or new to baking, this simplified version retains the essence of the classic cake with a few clever shortcuts.
* **Hummingbird Cake with Pineapple Chutney:** This variation introduces a tantalizing pineapple chutney, adding a layer of tangy sweetness and depth of flavor to the cake.
* **Mini Hummingbird Cakes:** Perfect for individual servings or special occasions, these bite-sized cakes are a delightful treat that combines the classic flavors in a convenient and charming package.
* **Hummingbird Cake with Coconut Frosting:** A tropical twist on the classic, this recipe features a luscious coconut frosting that adds a subtle nutty flavor and a hint of tropical paradise to the cake.
HUMMINGBIRD CAKE
Provided by Kardea Brown
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
- Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
- Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
- Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
- For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
- Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
HUMMINGBIRD CAKE
This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.
Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.
HUMMINGBIRD CAKE
Treat your guests with this classic hummingbird cake made using Betty Crocker™ Super Moist™ cake mix, pineapple and banana-a perfect dessert for potluck party!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
- Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
- Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
- Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
- To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
- To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
- Spread glaze over top of cake. Store cake loosely covered at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 27 g, TransFat 1 1/2 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. If you don't have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag with an apple for a few hours.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake. Cream the butter and sugar together for at least 2-3 minutes, or until the mixture is pale yellow and fluffy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling. Beat the eggs in for at least 30 seconds each, or until the mixture is well combined.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients: This will help to ensure that the dry ingredients are evenly distributed throughout the batter. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Bake the cake at 325°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean: If the toothpick comes out with crumbs attached, the cake needs to bake for a few more minutes. Allow the cake to cool completely before frosting.
Conclusion:
Hummingbird cake is a classic Southern dessert that is perfect for any occasion. It is a moist and flavorful cake with a sweet and tangy cream cheese frosting. If you are looking for a delicious and easy-to-make cake, hummingbird cake is the perfect choice. With its combination of sweet, tangy, and nutty flavors, hummingbird cake is a surefire hit with everyone who tries it. So next time you are looking for a special dessert, give hummingbird cake a try. You won't be disappointed!
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