hummingbird cake recipe

The Hummingbird Cake is a decadent cake full of fruity flavor that will be requested over and over again.

Hummingbird Cake

pecans (chopped)

all-purpose flour

sugar

tsp cinnamon (ground)

tsp baking soda

tsp baking powder

salt

bananas (3 to 4 bananas)

vegetable oil

eggs

oz crushed pineapples (undrained)

tsp pure vanilla extract

oz cream cheese (softened)

salted sweet cream butter (softened (1 stick))

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Evenly spread the chopped pecans on the prepared baking sheet.

Roast the pecans for 6 to 8 minutes, keeping a close eye on the pecans to ensure they do not burn.

Remove the pecans and allow them to cool completely. Once the pecans are cooled, divide them into 1 cup for the cakes and 3/4 cup for garnish.

Increase the oven temperature to 350°F. Line the bottom of three 9-inch round cake pans then lightly spray with Baker’s Joy or a generic version. Set them aside.

Using a large mixing bowl whisk together the all-purpose flour, sugar, ground cinnamon, baking soda, baking powder, and salt. Set it aside.

Using a medium-sized mixing bowl whisk together the mashed bananas, vegetable oil, eggs, undrained crushed pineapple, and pure vanilla extract until completely combined.

Carefully whisk the wet ingredients into the dry ingredients and whisk until all the ingredients are well incorporated.

Fold in 1 cup of the cooled chopped pecans.

Evenly divide the cake batter between the 3 round prepared cake pans.

Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely.

Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the softened cream cheese and the softened butter for 1 to 1 1/2 minutes.

Lower the mixer speed to low, add the vanilla extract and the powdered sugar. Keep the mixer speed on low until the powdered sugar starts to combine, increasing the speed to medium, and mix for another 1 to 1 1/2 minutes until smooth.

Remove the 1st cake from the pan and place it onto a serving plate.

Using a silicone spatula or an offset spatula, spread a thin layer of frosting over the top of the cake.

Place the 2nd cake on top of the 1st cake layer and repeat the thin layer of frosting.

Place the 3rd cake on top of the 2nd layer.

Mound a thicker layer of frosting on top of the 3rd layer, using the silicone spatula or the offset spatula to spread the frosting evenly.

Evenly spread the rest of the frosting around the sides of the cakes.

Once the cake is completely frosted, spread the remaining chopped pecans around the top edge of the cake.

The Famous Hummingbird Cake! A very popular soft and moist cake with pecans, bananas, pineapples, and a delicious frosting too!

/ 235 ml sunflower oil

flour

/ 250 g white sugar

cinnamon

eggs beaten

/ 110 g chopped pecans plus extra to decorate

/ 170 g cream cheese

tbsp butter

tsp vanilla extract

/ 420 g confectioners sugar

Preheat oven 350F or 180C or Gas 4

Grease three 9 x 13 inch(23 cm) layer...

Grease three 9 x 13 inch(23 cm) layer cake pans

Stir flour, sugar,cinnamon and baking soda in a...

Stir flour, sugar,cinnamon and baking soda in a large bowl. Add the beaten eggs, oil, pecans, bananas, pineapple with the juice and stir until evenly well mixed.

Divide the batter among the pans spreading evenly

Bake in preheat oven for about 25 minutes

Remove and let cool down

Prepare the frosting by beating together cream cheese,...

Prepare the frosting by beating together cream cheese, butter and vanilla,...then add the sugar

Sandwich the cake together with half of the...

Sandwich the cake together with half of the frosting, spread the remaining over the cake and decorate with pecans,....

This classic and delicious Hummingbird Cake has been a favorite in our home for years. Everyone that tries it raves about this recipe. The cake is loaded with banana, pineapple, and nuts…then topped with a fantastic cream cheese frosting.

Homemade Hummingbird Cake

brown sugar

baking soda

baking powder

vanilla extract

oz crushed pineapple, undrained (1 can)

bananas (mashed (2-3 bananas))

pecans

oz cream cheese (room temp) (4 blocks)

confectioners' sugar

unsalted butter (room temp)

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.

Whisk together the dry ingredients in a large bowl and set aside.

Cream together the eggs, oil, pineapple, mashed bananas, vanilla, and chopped pecans in another bowl. Add the creamed mixture into the dry mixture just until combined. Evenly divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean.

Remove from the oven and allow to cool. Take one of the two cooled cakes and set it on a cutting board, along with a long piece of unwaxed, unflavored dental floss. Wrap the dental floss around the middle of the cake, then cross the two ends and pull. Insert a spatula between the two layers to separate.

As the cake cools, begin mixing the cream cheese, butter, and vanilla in a large bowl or mixer. Gradually add in the confectioners sugar. Mix until the frosting is smooth and creamy.

Transfer the first tier onto a cake platter and apply a layer of frosting. Repeat this process until all four layers are stacked. Use remaining frosting to cover the top and sides of your cake.

Decorate with the whole pecans.

This is the Gluten-Free Hummingbird Cake you have been looking for. Bursting with bananas, fresh pineapple and pecans and lightly spiced with cinnamon. Filled and covered in a gloriously dreamy cream cheese buttercream. Here we make it with your favourite gluten-free flours for maximum flavour and perfect texture.

Gluten-Free Hummingbird Cake

300 g bananas (about (3-4), mashed)

olive oil

200 g soft light brown sugar

g caster sugar

eggs (medium)

120 g sweet rice flour

g oat flour

almond flour

bicarbonate of soda

allspice

pineapple (diced)

g banana chips (for decoration)

unsalted butter

600 g icing sugar

g cream cheese

Pre-heat the oven to 180°C/160°C fan assisted oven/gas 4 and line and grease three 8 inch x 4 inch round cake tins.

Beat the bananas with the olive oil, sugars, eggs and vanilla extract in large bowl or standing mixer until thoroughly combined.

Whisk the flours together in a separate bowl with the bicarbonate of soda, spices and salt.

Fold the flour into the wet ingredients one third at a time.

Stir in 275g of the diced pineapple and pecans until evenly dispersed.

Divide the batter between the three baking tins and bake for 20-25 minutes.

Cream the butter and icing sugar and mix for about 10 minutes until very light and fluffy.

Add the salt and vanilla and mix again to combine.

Finally add the cream cheese and mix until just combined.

Cream Cheese Buttercream

Place one of the cake layers on a cake board or cake stand.

Fill a piping bag with the buttercream. Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even layer of buttercream.

Place the second layer of cake on top of the buttercream then add another layer of buttercream.

Finally place the third cake layer on top and add a final layer of buttercream.

Pipe the rest of the buttercream around the sides of the cake and use a spatula to smooth.

Pipe buttercream, using a piping tip of your choice, around the top of the cake.

Decorate with dried banana, the extra pineapple (see notes below on how to dry it out) and extra pecans.

Assembly

This classic Southern dessert is filled with bananas, pineapple, and shredded coconut and frosted with a creamy buttercream. The moist cake is reminiscent of both banana bread and carrot cake. In other words: EVERYONE will love it. 

Cooking spray

c. all-purpose flour

tbsp. baking soda

kosher salt

c. sugar

c. canola oil

pure vanilla extract

bananas,

pineapple

c. shredded coconut

c. toasted pecans, chopped

(8-oz.) blocks cream cheese, room temperature

c. (2 sticks) butter, room temperature

c. sugar,

c. toasted whole pecans

c. chopped toasted pecans

Do you prefer to baking cakes from scratch?

Make the cake:&nbsp;Preheat oven to 350°. Grease&nbsp;three 8" cake pans with cooking spray and line with parchment circles. In a large bowl, whisk flour with baking soda, cinnamon, and salt.

In a separate mixing bowl, whisk together sugar, oil, eggs, and vanilla until well combined. Stir in bananas, pineapple, and coconut.

Fold dry ingredients into wet ingredients until just combined. Stir in pecans.&nbsp;

Divide batter evenly among the prepared pans and bake until a toothpick inserted into the&nbsp;center comes out clean, 30 to 35 minutes. Let cakes cool completely in the pans.&nbsp;

Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat until smooth. Beat in vanilla and salt.&nbsp;

Assemble the cake:&nbsp;Remove cakes from pans and place one cake on a large plate. Spread 1 cup of frosting evenly on top, then top with&nbsp;the second cake. Spread with 1 more cup&nbsp;of frosting and top with&nbsp;the third cake. Spread remaining frosting on the top and sides, then arrange whole pecans on top of cake and coat sides of cake with chopped pecans.

https://streaming.hearstdigitalstudios.com/25fc9cef-865c-49cc-912c-051b150117ef/video_rover_16x9_1080p_hd_1553275611_88899.mp4

This classic Southern dessert is filled with bananas, pineapple, and shredded coconut and frosted with a creamy buttercream. The moist cake is reminiscent of both banana bread and carrot cake. In other words: EVERYONE will love it.

Banana Bread Lovers Will Freak Out Over Hummingbird Cake

A moist and deliciously tropical hummingbird cake covered in cream cheese frosting and topped with easy pineapple flowers!

all purpose flour (330 grams)

tsp baking soda (12 grams)

salt (5 grams)

cinnamon (2 grams)

½ tsp all-spice (1 grams, optional)

½ tsp cardamom (1 grams, optional)

white sugar (133 grams)

brown sugar (200 grams)

sour cream (180 milliliters)

vegetable oil (180 milliliters)

tsp vanilla (10 milliliters)

pecans (125 grams, toasted!)

oz crushed pineapple (227 grams)

bananas (very ripe)

oz cream cheese (452 grams, room temp)

butter (226 grams, room temp)

tsp vanilla (5 milliliters)

lb confectioners sugar (800 grams plus more if needed/desired.)

Preheat the oven to 350 degrees F. Cut parchment rounds for your pans and butter and flour the sides. You can make this cake with two eight inch pans or three six inch pans.  If using the smaller pans you will have enough extra batter for a few cupcakes.

Sift the flour, baking soda, salt and spices into a large bowl then whisk together and set aside.

Peel and mash your bananas in a small bowl.

Beat the sugars, oil, eggs, sour cream, and vanilla together in a large bowl.

Mix in the crushed pineapple, mashed bananas, and toasted pecan pieces into the wet mixture.

Add the wet ingredients to the dry ingredients. Mix together until combined and scrape the bowl down.

Divide the batter evenly into two buttered 8&quot; pans lined with parchment paper. You can also make this recipe with 3 six inch pans. If doing so you may will have enough extra batter for a few cupcakes.

Bake for about 40 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan for about 5 minutes then invert onto a wire rack. Remove parchment paper and allow to cool completely.

For the Cake:

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Scrape the bowl down then add the confectioners sugar a few cups at a time and mix until smooth.

For the Cream Cheese Frosting:

Set oven to 220F. Cut the skin from a whole pineapple and remove the &quot;eyes&quot;. Use a sharp knife to cut very thin slices.

Pat each slice dry with paper towels and place on a baking sheet lined with a silicone mat or parchment paper.

Bake For 30 minutes then flip slices and place back in oven. Bake until most water is gone and the slices have shrunken. You will notice the pineapple has darkened to a golden brown when they are ready.

Place each slice in a mini muffin tin and press the center down. Allow to dry/set overnight.

For the Pineapple Flowers:

Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it&#x27;s best to chill the cake for a bit so it stabilizes.

Cover the cake in cream cheese frosting then smooth the side and top.

Press the chopped toasted pecans onto the lower part of the side.

Apply the pineapple flowers to the top of the cake. You can pipe a mound of frosting on the cake first to give the flowers some play of height.

For the Assembly:

https://www.youtube.com/watch?v=OF5Y97qtGyw

This delightful hummingbird cake with tropical notes of pineapple and banana is just so dreamy and delicious. I love the tanginess of the cream cheese frosting complementing a spiced cake with the crunch of toasted pecans; basically it has everything!

Recipe: https://preppykitchen.com/hummingbird-cake/

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Hummingbird Cake Recipe

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