why make this recipe
Old-Fashioned Hummingbird Cake is a delightful and moist dessert. Its unique blend of flavors comes from ripe bananas and crushed pineapple, making it a standout choice for gatherings and celebrations. This cake also has a lovely cream cheese frosting that adds a rich and creamy touch. If you’re looking to impress your family or friends with a homemade cake that tastes amazing, this is the perfect recipe.
how to make Old-Fashioned Hummingbird Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup crushed pineapple, undrained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for garnish
Directions
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper if desired.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Add the eggs, vegetable oil, vanilla extract, crushed pineapple, and mashed bananas. Stir just until the batter is combined.
- Fold in the chopped pecans gently so they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar gradually, then mix in the vanilla extract until the frosting is creamy and spreadable.
- Place one cake layer on a serving plate and spread frosting over the top. Repeat with the remaining layers, then frost the top and sides of the cake.
- Garnish with chopped pecans if desired, then chill slightly before slicing for the cleanest cuts.
how to serve Old-Fashioned Hummingbird Cake
Serve slices of Old-Fashioned Hummingbird Cake at room temperature, either as a dessert after a meal or as a sweet treat for afternoon tea. Pair it with coffee or tea for a delightful experience.
how to store Old-Fashioned Hummingbird Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 5 to 7 days this way. For longer storage, you can freeze the cake layers without frosting for up to three months. Just make sure to wrap them tightly!
tips to make Old-Fashioned Hummingbird Cake
- Make sure your bananas are very ripe for the best flavor.
- If you want a bit more texture, you can toast the pecans before adding them to the batter.
- Ensure that all your ingredients are at room temperature before you start mixing. This helps the cake rise better.
variation
You can add unsweetened coconut flakes to the batter for an extra layer of flavor. This gives the cake a tropical twist. Additionally, consider using walnuts instead of pecans if you prefer.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day or two in advance and store them in the refrigerator. Just frost the cake on the day you plan to serve it.
Q: Is this cake gluten-free?
A: No, this recipe uses all-purpose flour, which contains gluten. You can experiment with gluten-free flour blends, but results may vary.
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used! Just make sure to crush it well and measure out the same quantity to keep the moisture level similar.
Old-Fashioned Hummingbird Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper if desired.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Add the eggs, vegetable oil, vanilla extract, crushed pineapple, and mashed bananas. Stir just until the batter is combined.
- Fold in the chopped pecans gently so they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar gradually, then mix in the vanilla extract until the frosting is creamy and spreadable.
- Place one cake layer on a serving plate and spread frosting over the top. Repeat with the remaining layers, then frost the top and sides of the cake.
- Garnish with chopped pecans if desired, then chill slightly before slicing for the cleanest cuts.