If you’re a fan of scrumptious cakes, you’re in for a treat! The hummingbird cake, with its delicate name, is a mouthwatering banana-pineapple-pecan delight that hails from the South. This triple-layer cake is the epitome of sweetness, moisture, and deliciousness, featuring the perfect combination of banana, pineapple, and pecans. Trust us, one slice of this delectable dessert will win over your heart and taste buds. It’s an extraordinary treat that’s both authentic and simply amazing.<!–New Section–>
A Beloved Southern Classic
Originally from Jamaica, the hummingbird cake has become a beloved classic in the United States, particularly in the American South. Families have been enjoying this delightful dessert for generations, and one bite will reveal why it has stood the test of time. Each mouthful is a delightful blend of creaminess, sweetness, fruity flavors, and satisfying crunch. With its three tiers, this cake is not only delicious but also a sight to behold!<!–New Section–>
Create Lasting Memories
The hummingbird cake holds a special place in many hearts, evoking fond memories of family gatherings and dinner parties. If you want to make your loved ones feel truly special and well-fed, this cake is the perfect choice. It’s easy to make and even easier to enjoy. We adore the layers of texture and flavor that make the hummingbird cake truly exceptional. Eating it might not make us as dainty as a hummingbird, but we certainly appreciate its inviting sweetness.<!–New Section–>
Classic Hummingbird Cake Recipe
Serves: 8-10
Preparation Time: 1 hour + cooling time
Ingredients
- 2 cups roasted and chopped pecans
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 ½ cups vegetable oil
- 2 ½ teaspoons vanilla extract, divided
- 3-4 medium bananas, chopped
- 1 (8 oz) can crushed pineapple with juice
- 2 (8 oz) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups sifted powdered sugar
Preparation
- Preheat the oven to 350°F. Coat three 9-inch round cake pans with cooking spray. Line the bottom of each pan with parchment paper and coat it with cooking spray.
- Spread the pecans evenly on a cookie sheet and bake for 6-8 minutes until they become toasted and fragrant. For even results, toss the pecans halfway through baking. Once cooled, roughly chop them and set aside.
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and nutmeg. Add the eggs, oil, and 1 1/2 teaspoons of vanilla extract, stirring until just moistened.
- Gently fold in the bananas, crushed pineapple, and 1 cup of toasted pecans until the batter thickens. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely. Discard the parchment paper after cooling.
- Prepare the cream cheese frosting by beating the softened cream cheese, butter, and 1 teaspoon of vanilla extract until smooth. Gradually add the sifted powdered sugar, mixing on low speed until blended. Beat on medium speed for 3 minutes or until the frosting becomes fluffy.
- Place one cooled cake on a cake stand or serving plate. Top it with ¼ of the cream cheese frosting. Add the second layer and another ¼ of the frosting. Finally, place the third layer and spread the remaining frosting over the top and sides of the cake. Garnish with the reserved pecans.
Your irresistible hummingbird cake is ready to be savored! Enjoy every magical bite and create lasting memories with this exceptional dessert.
