Irresistible Hummingbird Cake: A Tropical Delight Recipe

Hummingbird Cake is like a tropical vacation for your taste buds, bursting with flavors that can make even the grumpiest of cats crack a smile. Imagine moist banana and pineapple mingling with warm spices, all wrapped up in a fluffy cake that practically begs you to dig in. It’s the kind of dessert that feels like a hug from Grandma on a rainy day, making it perfect for birthdays, potlucks, or just because it’s Tuesday.

Every bite of Hummingbird Cake transports you to a sunny beach where the only concern is whether to have another slice or not. I vividly remember the first time I tasted this delightful confection at a family gathering; it was love at first bite! The smiles around the table spoke volumes, and let me tell you, no one left without asking for the recipe. Get ready to experience a flavor explosion that will leave your guests buzzing with delight!

Ingredients for Hummingbird Cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of our cake; use unbleached flour for better flavor and texture.

• Sugar: Granulated sugar sweetens the cake beautifully; brown sugar can be used for added moisture.

• Baking Soda: This leavening agent helps the cake rise and become fluffy.

• Ground Cinnamon: Adds warmth and depth; you can adjust based on your preference.

• Salt: Just a pinch enhances all the flavors in this delicious cake.

• Vegetable Oil: Keeps the cake moist; you can substitute with melted coconut oil if desired.

• Eggs: They provide structure and moisture to our lovely layers.

• Mashed Ripe Bananas: Use about three ripe bananas for natural sweetness and moisture.

• Canned Crushed Pineapple: Drained well, it adds a tropical twist that makes this cake unforgettable.

• Chopped Walnuts or Pecans: Optional but recommended for added crunch; toast them beforehand for extra flavor.

For the Frosting:

• Softened Cream Cheese: The star of our frosting; use full-fat for creaminess.

• Unsalted Butter: At room temperature, it blends perfectly with cream cheese.

• Powdered Sugar: Provides sweetness without graininess; sift before using for best results.

• Vanilla Extract: Adds depth; feel free to use vanilla bean paste for an upscale touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hummingbird Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two round baking pans (9-inch works perfectly) so your cake won’t stick like a clingy ex.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, ground cinnamon, and salt until well combined. Picture those ingredients getting cozy together as they form a dry party.

Step 3: Combine Wet Ingredients

In another bowl, combine vegetable oil, eggs, mashed ripe bananas, and drained crushed pineapple. Stir until everything looks like it’s ready to mingle!

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and mix gently until just combined. Be careful not to overmix! You want it smooth but not overly friendly—those lumps are welcome.

Step 5: Add Nuts (Optional)

Fold in chopped walnuts or pecans if using. These little guys add texture—kind of like sprinkles on top of an already fabulous sundae.

Step 6: Bake It Up

Divide the batter evenly between your prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting!

To serve, place one layer on a platter, slather on some frosting (don’t hold back), then stack the second layer on top. Frost more generously on top—and maybe even sides if you’re feeling wild! Grab your fork because this Hummingbird Cake is ready to take flight straight into your mouth!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While that’s heating up, mix your dry ingredients in one bowl and wet ingredients in another. Once combined, fold in the mashed bananas and crushed pineapple before pouring the batter into prepared pans.

Add Your Touch

Feel free to swap out ingredients! Add nuts like walnuts or pecans for crunch, or try using coconut for an extra tropical flair. You can also experiment with spices like nutmeg or ginger to make it uniquely yours.

Storing & Reheating

Store leftover Hummingbird Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Enjoy chilled or let it come to room temperature before serving.

Sometimes I whip this cake out during family gatherings, and you’d swear my relatives were about to start a conga line around the kitchen! The laughter and compliments are truly unforgettable.

FAQs:

What is Hummingbird Cake?

Hummingbird Cake is a delightful dessert originating from the Southern United States. It features a combination of ripe bananas, crushed pineapple, and finely chopped pecans or walnuts. This cake is often frosted with a rich cream cheese icing, making it moist and flavorful. The unique blend of tropical fruits gives Hummingbird Cake its distinctive taste, reminiscent of a sweet summer day.

How do you make Hummingbird Cake without gelatin?

To prepare Hummingbird Cake without animal-derived gelatin, simply focus on using fresh fruits and natural ingredients. You can enhance the moisture and texture with mashed bananas and crushed pineapple. For the frosting, use cream cheese and butter as a base, ensuring it’s both creamy and spreadable. Incorporating these methods will yield a delicious cake that meets dietary preferences while maintaining traditional flavors.

Can I substitute ingredients in Hummingbird Cake?

Yes, you can easily modify Hummingbird Cake ingredients to suit your needs. For example, swap out all-purpose flour for whole wheat flour for added nutrition. You can also replace granulated sugar with honey or maple syrup for natural sweetness. Additionally, if you’re avoiding nuts, simply omit them or replace them with seeds for added crunch without compromising flavor.

How should I store leftover Hummingbird Cake?

To store leftover Hummingbird Cake properly, keep it in an airtight container at room temperature for up to three days. If you want to preserve it longer, refrigerate the cake for up to one week. If you need to freeze it, wrap individual slices in plastic wrap and then place them in a freezer bag. This way, you can enjoy your cake later without losing its deliciousness.

Conclusion for Hummingbird Cake

Hummingbird Cake is a scrumptious dessert that brings together the flavors of bananas and pineapple in a moist cake topped with creamy icing. By using alternatives such as chicken broth instead of pork products or plant-based gelling agents like agar-agar instead of animal gelatin, you can create this delightful treat without compromising on taste or texture. Enjoy baking this classic recipe that captures the essence of Southern comfort food!

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Hummingbird Cake

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Hummingbird Cake is a moist and flavorful dessert that combines ripe bananas and crushed pineapple, enhanced with warm spices. Topped with rich cream cheese frosting, this cake feels like a tropical getaway in every bite. Perfect for birthdays, potlucks, or just to brighten your day, Hummingbird Cake is sure to impress friends and family alike.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• ¾ cup vegetable oil
• 3 large eggs
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 cup drained canned crushed pineapple
• 1 cup chopped walnuts or pecans (optional)
• Frosting: 8 oz softened cream cheese
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, mix together the oil, eggs, mashed bananas, and crushed pineapple.
4. Combine the wet ingredients into the dry ingredients; stir until just mixed (don’t overmix).
5. Fold in nuts if using. Divide batter between prepared pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely before frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 360
• Sugar: 34g
• Sodium: 230mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg