Best Classic Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Hummingbird Cake image

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

Ingredients

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 pound (1 box) confectioners' sugar
8 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

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.

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.