Homemade Hummingbird Cake

February 25, 2022

Hummingbird Cake is a classic South American dessert. It is the perfect harmony of rich cream cheese cream and fresh pineapple, banana and spices in this recipe!

Hummingbird Cake is a delicious cake with its moist and soft texture. This spicy pineapple-banana cake is topped with whipped cream. It is usually served with pecans.

This dessert is ideal for any special event. Try Hummingbird Cake to make your coffee break more enjoyable. This recipe, which is similar to Banana Bread and Carrot Cake, is a candidate to be the favorite of the whole family!

Hummingbird CakePhoto By Canva
Taste Score: %84
Difficulty Medium
Servings 8 people
Preparation 25 mins
Cooking 30 mins
Total 55 mins

Tips

  • Use the appropriate cake pan size. The cake will not bake properly if you do not use the correct size.
  • Make sure you measure the flour correctly. The best and easiest way to measure flour is to use a kitchen scale. If you don't have a scale, sprinkle the flour in the measuring cup and smooth it out using a knife.
  • Let the cake rest for at least 30 minutes before serving. After the cream has hardened, it is also much easier to slice the cake.
  • Do not overmix the cake batter. When combining wet and dry ingredients, be careful not to over mix. Overmixing the cake batter causes elastic gluten threads to form in the flour, resulting in a thick, chewy, rough texture. Stop mixing as soon as you see that the flour has disappeared.
  • Use parchment paper to line the cake molds. This way you can prevent them from sticking. Otherwise, the cake will be too moist due to the pineapple.
  • Allow the cake to cool completely before frosting. If you try to freeze the cake too soon, the cream will melt.
  • Skip the pecan step if you have a nut allergy.
  • Make sure the cake is not overcooked. Use a cake tester or toothpick to check if the cake is done. When the toothpick comes out clean, the cake is baked.
  • For a firmer cream coat, increase the amount of powdered sugar. When you freeze your cake, it will not be runny in texture.
  • Use ingredients at room temperature.
  • Do not heat cream cheese in the microwave. If you put cream cheese or butter in the microwave to coat the cream, it will become very runny. Let the butter and cream cheese soften at room temperature. This will ensure that the cream does not have a runny consistency.
  • While making the cream frosting, add the powdered sugar while the mixer is at low speed. otherwise the powdered sugar may scatter around.
  • Refrigerate the cream frosting. Keep it in the freezer for 5 minutes to get a good consistency of the frosting.

Ingredients

Directions

Cake Dough

  1. Preheat the oven to 350 °F. Grease two 9 inches round cake tins with nonstick cooking spray or line the tin with parchment paper. Set it aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well blended. Set it aside.
  3. In a separate mixing bowl, using an electric hand mixer set at medium-high speed, beat the granulated sugar and eggs for about 3 - 4 minutes.
  4. Then add the oil and whisk until the ingredients are mixed.
  5. Mash the bananas in a bowl. Add the bananas and chopped pineapple to the egg mixture and mix with a spatula, do not whisk.
  6. Combine wet and dry ingredients. Using a wooden spoon or spatula, fold the ingredients, do not over mix.
  7. Pour the cake batter you prepared evenly into the cake molds. Bake for about 30-35 minutes until a toothpick comes out clean when inserted in the middle of the cakes.
  8. Remove the cakes from the oven and let them cool in the cake molds for 10 minutes. Then loosen the blade by running it around the edges and invert it onto wire racks to cool completely.

Cream Frosting

  1. Beat room temperature cream cheese and butter at high speed with a hand mixer or stand mixer until smooth and creamy.
  2. With the mixer on low speed, gradually add the powdered sugar.
  3. Then add vanilla extract, pineapple juice and salt. Keep mixing until completely combined. Beat at low speed for 30 seconds, then on high speed until creamy.

Assemble

  1. When the cake layers are completely cooled, spread the cream on one layer of cake. Smooth the cream with a knife or spatula. Then place the other cake layer on top. Spread the remaining cream on the cake. If desired, apply the cream to the edges of the cake.
  2. Decorate the cake with roasted pecans and freshly sliced ​​pineapple.
  3. Refrigerate the cake for at least 20-30 minutes.
  4. Then slice and serve it.
Nutrition Facts
Serving Size 1 Hummingbird Cake
Serves 8
Amount Per Serving
Calories738
% Daily Value*
Total Fat 32.3 g41.4%
Cholesterol 68 mg22.7%
Sodium 459 mg20%
Protein 8.8 g17.6%
Potassium 224 mg4.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Hummingbird Cake?

Hummingbird cake is a banana-pineapple spice cake that dates back to the 1970s and has been a favorite treat in the Southern United States. Flour, sugar, salt, vegetable oil, ripe bananas, pineapples, cinnamon, pecans, vanilla extract, eggs, and leavening agent are only a few of the ingredients. It's usually topped with cream cheese icing.

The Hummingbird Cake is claimed to have gotten its name from its fruity sweetness, which was thought to attract hummingbirds. Others argue that the cake is so tasty that it causes people to hum like birds.

What To Serve with Hummingbird Cake?

Here are our delicious recipes that you can serve with Hummingbird Cake:

How To Store Hummingbird Cake?

To keep Hummingbird Cake from drying out, refrigerate it in an airtight container or wrap it tightly in plastic wrap. If not covered, it will dry out rapidly, particularly in the refrigerator. What a pity that such a decadently luscious cake should perish.

Should You Refrigerate Hummingbird Cake? Hummingbird cake will last for two days at room temperature or for up to one week in the refrigerator. Your hummingbird cake should be served at room temperature. Refrigerate if the weather or the environment is very hot. Heat causes the frosting to melt and slide, causing the sponge to dry up. In the summer, or if your kitchen is very hot, it's best to refrigerate your cakes and then allow them to come to room temperature before serving. Remove it from the refrigerator an hour or two before serving, to allow the frosting to come to room temperature and the cake layers to lose their cold.

Recipe byPetite Gourmets

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