Many of you may be wondering what exactly a hummingbird cake is. And why is a bird involved? Well it is a pineapple banana cake that was inspired off an island in Jamaica after their national bird.
It is an exceptionally moist cake due the addition of the pineapples and mashed bananas. It is typically layered in 3 tiers with a delicious cream cheese frosting in between. For those who are unfamiliar with it, it’s similar to carrot cake with the pineapples and bananas taking the place of the carrots. Thus, giving it a more tropical flare.
In addition to the bright flavors of the fruit is the addition of the toasted pecans.
IS IT COMPLICATED TO MAKE A HUMMINGBIRD CAKE?
Actually it is quite easy to make this cake and like most baking projects, it’s all in the prep work. Begin by toasting the pecans. This brings out their flavor, intensifies it and gets the pecans nice and crunchy.
Grease and flour 3 round cake pans and set them aside.
Then follow our little graph below for a step by step guide to making the cakes. It’s as simple as mixing the dry ingredients together then mixing the sugar and oil in a separate bowl. Many people ask if you can use butter as a substitute. You can but keep in mind this will result in a very denser and heavier cake.
Add the eggs, mashed fruit and pecans and lastly the dry ingredients.
This hummingbird cake is chock full of moist tropical fruity flavor. A key tip is to use the ripest bananas you have, brown spots and all. Ripe bananas will not mash down, leaving chunks and won’t be nearly as sweet.
LET’S TALK FROSTING:
This cake, along with carrot cake, screams for a cream cheese frosting. This recipe makes enough to liberally layer in between the cake as well as frost it. If you find the frosting to be a little thick, add a Tablespoon of milk at a time until you get the consistency you like.
Yes, you can make cupcakes instead. This recipe will make at least 32 cupcakes. Fill the cupcake liners 2/3 full and bake at 350°F for 15-20 minutes or until a toothpick comes out clean. This hummingbird cake makes quite the statement and goes great with a tropical themed party.Print
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups cooking oil – canola or vegetable
- 3 eggs, room temperature, slightly beaten
- 1 (8 oz) can crushed pineapple, almost completely drained
- 2 cups mashed ripe bananas – about 3–4 large
- 2 teaspoons vanilla extract
- 1 ½ cups pecans , chopped
FOR THE FROSTING:
- 2 (8 oz) packages cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 6–8 cups powdered sugar, sifted
- 1–2 teaspoons vanilla extract
- Preheat oven to 300° F.
- On a baking sheet, spread pecans in an even layer and toast for 8-10 minutes.
- Remove from oven and set aside.
- Increase oven heat to 350° F.
- Grease and flour 3 – 9 inch cake pans.
- In a large bowl, whisk together flour, salt, baking soda and cinnamon.
- In a medium bowl, blend together the sugar and oil until smooth.
- Slightly beat eggs in a small bowl.
- Whisk eggs into sugar mixture until well combined.
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined.
- Fold in pecans.
- Gradually add flour mixture until mixture is smooth and well combined.
- Divide batter into cake pans evenly.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
- Cool completely on wire racks.
- Remove from pans and frost with cream cheese frosting.
FOR THE FROSTING:
- In a large mixing bowl add cream cheese, and beat until smooth.
- Add in butter and beat butter until smooth.
- Gradually add powdered sugar, mixing in between each addition.
- Beat until smooth.
- Beat in vanilla until smooth.
- Frost cake, putting a nice thick layer of frosting in between each cake layer.
- Store leftovers in refrigerator for up to 3-4 days in a covered container.
- Serving Size: 10-12
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