This hummingbird cake recipe is brought to you by Trudeau.
Delicious Hummingbird Cake Recipe: A Southern Classic
Hummingbird Cake is a delightful Southern dessert that brings warmth and sweetness to any occasion. Though I wasn’t always a Southerner, this cake has become a staple in my kitchen. I first made it for Christmas, and it quickly won over everyone with its irresistible aroma and rich flavor. Let’s dive into this easy-to-make recipe and discover why it’s a must-try!
The Magic of Hummingbird Cake
Why You’ll Love It:
- Delicious Aroma: As it bakes, your house will fill with the most amazing scent.
- Rich Flavor: A blend of bananas, pineapple, and pecans creates a unique and delightful taste.
- Versatile: Perfect for holidays, birthdays, or any special occasion.
Fun Fact: Despite being a Southern classic, not all my Southern friends had tried Hummingbird Cake before, though they’d all heard of it!
Ingredients
For the Cake:
- 1 cup chopped pecans
- Vegetable cooking spray
- Parchment paper
- 3 cups all-purpose soft-wheat flour (such as White Lily)
- 1 1/2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups chopped bananas (about 4 medium bananas)
- 1 (8-oz.) can crushed pineapple in juice
For the Cream Cheese Frosting:
Expert Tips
- Baking Pans: Using quality pans like Trudeau’s Round Cake Pan, known for its reinforced steel rims and non-stick surface, can make a big difference. It’s heat resistant up to 428°F and is also freezer, microwave, and dishwasher safe.
- Cooling: Make sure the cakes are completely cool before frosting to avoid melting.
Directions
- Preheat the Oven:
- Set your oven to 350°F (175°C).
- Prepare the Pans:
- Grease three 9-inch round cake pans with shortening and flour. Line with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, cinnamon, salt, baking soda, and nutmeg.
- Combine Wet Ingredients:
- Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
- Add the Fruits and Nuts:
- Fold in chopped bananas, crushed pineapple, and pecans. The batter will be thick, similar to banana bread batter.
- Bake the Cake:
- Divide the batter evenly between the prepared pans (about 2-1/3 cups per pan). Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Batter will be very thick, more like banana bread batter than cake batter.
- Cool and Frost:
- Allow the cakes to cool in the pans on a wire rack for 10 minutes. Remove from pans and cool completely (about 30 minutes).
- Assemble the Cake:
- Place one layer on a cake stand or serving plate. Spread 1/4 of the cream cheese frosting over the top. Repeat with the next layer and top with the final layer. Spread the remaining frosting over the top and sides.
Want More Delicious Recipes?
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This Hummingbird Cake recipe is a true Southern gem that I’m thrilled to share with you. Give it a try and let me know how it turns out. Happy baking!
Hummingbird Cake!
Try this Hummingbird Cake Recipe for a delightful Southern treat with bananas, pineapple, and pecans. Easy to bake and irresistibly moist!
Ingredients
- 1 cup chopped pecans
- Vegetable cooking spray
- Parchment paper
- 3 cups all-purpose soft-wheat flour (such as White Lily)
- 1 1/2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups chopped bananas (about 4 medium bananas)
- 1 (8-oz.) can crushed pineapple in juice
- Cream Cheese Frosting
Instructions
Preheat oven to 350°.
Grease three Trudeau (9-inch) round cake pans with shortening and flour.
Whisk together flour and next 5 ingredients in a large bowl.
Add eggs, oil, and vanilla.
Stir just until dry ingredients are moistened.
Fold in bananas, pineapple, and pecans.
The batter will be very thick, more like banana bread batter than cake batter.
Divide batter into three. For me, it worked out to 2-1/3 cups batter per layer.
Bake at 350° for 28 to 30 minutes.
Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack, and cool completely (about 30 minutes).
Place one cake layer on a cake stand or serving plate.
Cover with 1/4 of the cream cheese frosting.
Repeat process with the next layer.
Top with the remaining cake layer. Spread remaining frosting over top and sides of the cake.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 36gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 47mgSodium: 321mgCarbohydrates: 70gFiber: 4gSugar: 39gProtein: 6g
The Nutritional Information may not be accurate.