Ingredients for Hummingbird Cake:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 cups mashed ripe bananas (about 4 medium bananas)
- 1 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish, optional)
Step-by-Step Recipe for Hummingbird Cake:
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, combine vegetable oil, granulated sugar, and brown sugar. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- Stir in mashed bananas, crushed pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chopped pecans.
Step 2: Bake the Cake
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Stir in vanilla extract and beat until light and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the second layer and frost the top. Repeat with the third layer.
- Frost the sides of the cake and garnish with chopped pecans if desired.
Nutritional Information for Hummingbird Cake
The following breakdown is for a single serving (1/12th of the cake):
- Calories: 450
- Protein: 4g
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Sugars: 38g
- Fiber: 2g
- Sodium: 200mg
Tips for the Perfect Hummingbird Cake
- Use ripe bananas: The riper the bananas, the sweeter and more flavourful your cake will be.
- Do not overmix: Overmixing can result in a dense texture.
- Toast the pecans: Toasting the pecans enhances their flavour and adds a delightful crunch.
Happy baking!
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