Best One Bowl Hummingbird Cake Recipes

Hummingbird Sheet Cake image

Provided by Stacey Little | Southern Bite

Categories Dessert

Time 1h5m

Number Of Ingredients 15

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 image

Provided by Pam Lolley

Categories Cakes

Time 2h15m

Number Of Ingredients 17

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 image

Provided by katew

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

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