Best Hummingbird Cake Florida Style Recipes

HUMMINGBIRD CAKE

Hummingbird Cake image

This homemade Hummingbird Cake recipe is an amazingly soft, classic Southern cake that's loaded with banana and pineapple, plus layers of velvety cream cheese frosting.

Provided by Shelly

Categories Cake

Time 40m

Number Of Ingredients 14

Ingredients

3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups canola oil
2 large bananas, mashed (1 1/2 - 1 3/4 cups)
8 ounces crushed pineapple, undrained
3 large eggs
2 teaspoons vanilla extract
3/4 cup chopped pecans
2 (8- ounce) blocks cream cheese, room temperature
1 cup butter, room temperature
8 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Coat 3, 8- inch or 9- inch cake pans with nonstick baking spray. Cut 3 rounds of parchment paper to fit into the bottom of each cake pan. Place the parchment paper in the bottom of the prepared pan and coat again with nonstick spray. Set aside.
In a large mixing bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
In a medium mixing bowl whisk together the oil, bananas, pineapple, eggs, vanilla, and pecans.
Stir the wet ingredients into the dry ingredients and stir together using a rubber spatula or wooden spoon until combined.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
Allow the cakes to cool for 10 minutes in the pan and then turn the cakes out onto a wire rack to cool completely.
In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
Turn the mixer to low and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla and then turn mixer up to medium and mix until smooth and creamy for 1 minute.
Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula.
Garnish with chopped pecans or Candied Pecans.

Nutrition Facts : ServingSize 1 slice with frosting, Calories 1293 calories, Sugar 173.7 g, Sodium 457 mg, Fat 54.9 g, SaturatedFat 15.9 g, TransFat 0.1 g, Carbohydrate 200 g, Fiber 4.7 g, Protein 9.6 g, Cholesterol 107.6 mg

HUMMINGBIRD SHEET CAKE

Hummingbird Sheet Cake image

Provided by Stacey Little | Southern Bite

Categories Dessert

Time 1h5m

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 (8-ounce) can crushed pineapple
1 cup chopped pecans
2 bananas, chopped
1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 teaspoon vanilla
4 cups powdered sugar

Steps:

Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.
Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together. Add the eggs and oil and mix well.
Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before
Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.
Gradually add the powdered sugar, mixing well after each addition.
Spread the frosting over the cooled cake.

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.

HUMMINGBIRD CAKE - FLORIDA STYLE

Hummingbird Cake - Florida Style image

This cake in many versions has been in most cooking magazines and now is on most websites. It is a favorite at get-together's and church socials. Living in Florida I wanted to add a bit more fruit to make a Florida Style Hummingbird cake and make use of coconut which falls in my yard almost year round. This cake will even have non-cake people wanting to have more of it!

Provided by Kay Summitt Lewis @Kaythebaker

Categories Cakes

Number Of Ingredients 25

Ingredients

DRY INGREDIENTS FOR CAKE:
2 cup(s) all purpose flour
1 cup(s) whole wheat flour
1 teaspoon(s) ground cinnamon
1 teaspoon(s) baking soda
1 teaspoon(s) kosher salt
WET INGREDIENTS FOR CAKE:
3 - eggs or egg substitute
1/3 cup(s) coconut or peanut oil
2/3 cup(s) apple butter or apple sauce
2 teaspoon(s) vanilla extract or coconut extract
8 ounce(s) crushed pineapple (with juices from can)
2 cup(s) mashed banana's - be sure to measure to have enough!
2/3 cup(s) golden raisins
1/2 cup(s) coconut, shredded or flaked
1/2 cup(s) finely shredded carrots
CREAM CHEESE FROSTING
8 ounce(s) cream cheese (1/3 less fat works well)
4 tablespoon(s) butter, unsalted
16 ounce(s) powdered sugar
1 teaspoon(s) banana extract or vanilla extract
1/4 teaspoon(s) ground nutmeg
FOR THE TOPPING (TO THE FROSTED CAKE)
2/3 cup(s) slightly toasted pecan pieces
1/3 cup(s) coconut, shredded and lightly toasted

Steps:

Set out all ingredients before you start as the eggs, butter and cream cheese need to be at room temperature. Then prepare your pans (grease and floured) and chop the nuts, mash and measure the bananas, finely shred about ½ of a large carrot, then preheat the oven to 350°.
In a large bowl, whisk all the dry ingredients together and set aside.
n a medium bowl, whisk the eggs, oil, and apple butter/apple sauce together. Mix in the vanilla, mashed bananas, crushed pineapple with juice, and optional items: golden raisins, finely shredded carrot and ½ cup of shredded coconut. Stir to mix well.
Then add dry ingredients to the wet mixture and stir with a wooden spoon or spatula lightly until batter is mixed well without over mixing.
Pour batter into 2 round cake pans and spread evenly as possible to avoid a hump in the middle.
Bake at 350º for 30-40 minutes. Dark pans cook faster. Check for doneness at 30 minutes with toothpick. If it comes out gooey then bake additional 5 minutes and recheck and repeat if necessary.
Make cream cheese frosting while cake is baking. Lightly toast 2/3 cup of pecans and 1/3 cup of coconut and let each cool.
Cool in pans 30 minutes then turn out to wire racks to cool completely. Can be cooled in pans and then transferred to serving platter.
Once cake is cooled completely, frost top of bottom layer, add second cake layer and frost. Then sprinkle or decorate with toasted coconut and pecans. This cake can also be made in a sheet cake pan (9x13) for one layer cake.