Embrace the captivating charm of the Hummingbird Cake, a Southern delight that tantalizes taste buds with its moist, fluffy texture and symphony of flavors. This iconic cake boasts layers of velvety sponge cake, generously filled with a luscious filling of chopped pineapple, banana, and pecans, creating a harmonious blend of sweet and tangy notes. Topped with a fluffy cream cheese frosting, this culinary masterpiece is a feast for the senses. Our curated collection of recipes offers an array of Hummingbird Cake variations, each with its own unique twist. From a classic rendition to gluten-free and vegan adaptations, our recipes cater to diverse dietary needs and preferences. Indulge in the timeless allure of this Southern classic, and embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
HUMMINGBIRD CAKE RECIPE
This Southern gem boasts three incredibly moist layers flavored with canned pineapple and bananas.
Provided by Pam Lolley
Categories Cakes
Time 2h15m
Number Of Ingredients 17
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
- Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
- Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
- Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.
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
MAKEOVER HUMMINGBIRD CAKE
With pineapple, bananas, nuts and just a hint of cinnamon, this cake gets raves at potlucks and parties! -Sue Jernigan, Fredericksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the first six ingredients 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 a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 290 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 219mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
MAKEOVER HUMMINGBIRD CAKE
Make and share this Makeover Hummingbird Cake recipe from Food.com.
Provided by Shelby Jo
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into the banana mixture until blended. Stir in walnuts.
- Pour into a 15-in. x 10-in. x 1-in baking pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire reack.
- For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 343.9, Fat 12.7, SaturatedFat 4.4, Cholesterol 34.8, Sodium 202.1, Carbohydrate 55.7, Fiber 1.3, Sugar 40.6, Protein 3.8
HUMMINGBIRD CARROT CAKE
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h40m
Yield Makes one 8-inch layer cake
Number Of Ingredients 18
Steps:
- For the Cake: Preheat oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough). Fold in carrots and coconut.
- Divide mixture evenly between prepared pans, smoothing tops. Bake until cakes are puffed slightly and golden, and a tester inserted into centers comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack 20 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
- For the Frosting: In a bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add confectioners' sugar so it incorporates evenly and continue mixing until smooth. Beat in vanilla.
- To Assemble: Split cakes in half horizontally with a long, thin-bladed knife to create 4 layers. For an evenly stacked cake, place a bottom layer, bottom-side down, on a cake plate with edges lined with parchment strips (to catch excess frosting). Spread a scant 1 cup frosting over it. Place a top layer, top-side down, over frosting. Spread with a scant 1 cup frosting.
- Repeat with second top layer and more frosting. Stack last layer on top, bottom-side up. Spread a thin layer of frosting over top and sides of cake to create the "crumb coat," which prevents crumbs from getting into the final frosting layer. Refrigerate remaining frosting and cake until crumb coat is firm, 20 minutes.
- Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.
HUMMINGBIRD CAKE (THE HEALTHIER VERSION)
This is a "makeover" recipe, making it healthier than a traditional recipe. So be sure to use all of the "light" ingredients as listed to ensure that it is healthier.
Provided by Celeste
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray.
- In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.
- In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
- Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.
- Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.
- In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.
Nutrition Facts : Calories 342, Fat 4.5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 175.6, Carbohydrate 71.2, Fiber 2.4, Sugar 41.8, Protein 5.7
Tips:
- Use fresh pineapple and bananas for the best flavor.
- Be sure to drain the pineapple well before adding it to the batter.
- Do not overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- For a cream cheese frosting, beat together 8 ounces of softened cream cheese, 1/2 cup of butter, 1 teaspoon of vanilla extract, and 2 cups of powdered sugar until smooth.
- For a whipped cream frosting, beat together 1 cup of heavy cream and 1/2 cup of powdered sugar until stiff peaks form.
- Decorate the cake with fresh fruit, chopped nuts, or sprinkles.
Conclusion:
This Hummingbird Cake is a delicious and moist cake that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit. Whether you are making it for a special occasion or just for a weeknight dessert, this cake is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love