Best 3 One Bowl Hummingbird Cake Recipes

Hummingbird cake is a moist and flavorful cake that is made with crushed pineapple, bananas, and pecans. It is typically served with a cream cheese frosting. This article provides recipes for two different versions of hummingbird cake: a classic version and a gluten-free version.

The classic hummingbird cake recipe is made with all-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, eggs, vegetable oil, crushed pineapple, bananas, and pecans. The cake is baked in a bundt pan and then topped with a cream cheese frosting.

The gluten-free hummingbird cake recipe is made with gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, eggs, vegetable oil, crushed pineapple, bananas, and pecans. The cake is baked in a bundt pan and then topped with a cream cheese frosting.

Both versions of hummingbird cake are delicious and easy to make. They are perfect for any occasion, from a casual gathering to a special celebration.

Let's cook with our recipes!

HUMMINGBIRD CAKE

Hummingbird Cake image

Hummingbird Cake is a classic Southern cake recipe that's always a hit. Layer this spiced pineapple-banana cake with cream cheese frosting and top it with pecans.

Provided by Steve-Anna Stephens

Categories Dessert Baking

Time 50m

Yield 16

Number Of Ingredients 23

Ingredients

For the cake:
Butter, for greasing the pans
3 cups all-purpose flour
2 teaspoons baking powder (make sure your baking powder is still fresh !)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, optional
3 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, with juice
2 cups mashed bananas (from 3 to 5 bananas)
1 cup finely chopped pecans
For the cream cheese frosting:
1 pound cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 pounds powdered sugar
1 teaspoon vanilla extract
1 tablespoon Cointreau or other liquor (see Recipe Note)
1 cup roughly chopped toasted pecans, optional for topping
Edible flowers for garnish, optional

Steps:

Preheat the oven and the prepare pans: Place the oven rack in the center and preheat the oven to 350° F. Butter and flour three 9-inch round cake pans.
Whisk the wet ingredients: In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
Cool the cakes: Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.

Nutrition Facts : Calories 876 kcal, Carbohydrate 112 g, Cholesterol 96 mg, Fiber 3 g, Protein 7 g, SaturatedFat 16 g, Sodium 344 mg, Sugar 88 g, Fat 46 g, ServingSize Serves 12 to 16, UnsaturatedFat 0 g

HUMMINGBIRD CAKE RECIPE

Hummingbird Cake Recipe image

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

Ingredients

3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
2 (8-oz.) packages cream cheese, softened
1 cup butter, softened
2 (16-oz.) packages powdered sugar
2 teaspoons vanilla extract
1 cup pecan halves, toasted

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.

ONE BOWL HUMMINGBIRD CAKE

One Bowl Hummingbird Cake image

Make and share this One Bowl Hummingbird Cake recipe from Food.com.

Provided by katew

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups plain flour
2 cups caster sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1 tablespoon baking powder
1 tablespoon cinnamon
3 eggs
1 1/2 cups canola oil
1 teaspoon vanilla essence
250 g crushed pineapple, with liquid
2 ripe bananas, chopped

Steps:

Preheat oven to 160 degrees.
Combine first 6 ingredients in bowl.
Stir in eggs and oil.
Add crushed pineapple with its juice and bananas.
Pour into 2 buttered and floured 20cm cake tins.
Bake for 40 minutes or until cooked.
Cool in tins for 10 mins the cool on rack.
Frost and fill if desired - cream cheese frosting works well here.

Tips:

To ensure your Hummingbird Cake is moist and flavorful, use ripe bananas and pineapple.
For a richer flavor, use brown sugar instead of granulated sugar.
Feel free to add your favorite nuts, such as pecans or walnuts, to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This One-Bowl Hummingbird Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb, sweet and tangy frosting, and beautiful presentation, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try!