Hummingbird Cake: A Tropical Twist on Classic Comfort

Introduction & Inspiration

Hummingbird Cake is a Southern classic, and for good reason. It’s a delightful combination of moist, spice-infused cake, tropical fruits, and a luscious cream cheese frosting. It’s the kind of cake that makes you want to sit on the porch with a glass of sweet tea and savor every bite.

My inspiration for this recipe comes from a desire to capture the essence of this beloved cake while making it accessible for home bakers. I wanted a recipe that was both reliable and delicious, with clear instructions and tips for success.

This cake is perfect for any occasion, from a casual weekend gathering to a special celebration. It’s a crowd-pleaser that’s sure to impress. It is an original recipe.

The mix of flavours is exceptionnal, the perfect balance.

Nostalgic Appeal

Hummingbird Cake, while perhaps not as universally known as some other classic cakes, has a strong regional following and evokes a sense of Southern hospitality and charm. It’s a cake that often appears at potlucks, family reunions, and church suppers.

The combination of bananas, pineapple, and pecans, along with warm spices, creates a unique and comforting flavor profile. It’s a taste of the South, a reminder of sunny days and warm gatherings.

This recipe aims to capture that nostalgic appeal while providing a clear and easy-to-follow guide for making this delicious cake at home. It’s a way to bring a touch of Southern comfort to your own kitchen.

It is a classic for good reasons. A dessert full of flavour.

Homemade Focus

As always, I’m a strong advocate for homemade baking. While boxed mixes and pre-made frostings might offer convenience, they simply can’t replicate the flavor and texture of a cake made from scratch.

Every element of this Hummingbird Cake, from the moist, spice-infused cake layers to the creamy, tangy cream cheese frosting, is made with care and attention to detail.

Making a cake from scratch allows you to control the quality of the ingredients and ensure that every component is perfectly balanced. It’s a rewarding experience that results in a truly exceptional dessert.

The different textures and flavours, are a pleasure for the palate.

Flavor Goal

The flavor goal for this Hummingbird Cake is a delightful blend of tropical sweetness, warm spices, and nutty richness. The cake itself should be incredibly moist, thanks to the addition of pineapple and bananas.

The cinnamon adds a warm, comforting note, while the pecans provide a delightful crunch and nutty flavor. The cream cheese frosting adds a tangy, creamy element that perfectly complements the sweetness of the cake.

The overall effect is a cake that’s both complex and comforting, with a unique flavor profile that’s sure to impress. It is fresh and not too heavy.

The perfect balance, to be enjoyed any time.

Ingredient Insights

For the Cake:

• All-Purpose Flour: Provides the structure for the cake layers. I use unbleached all-purpose flour.
• Granulated Sugar: Sweetens the cake and contributes to its tender crumb.
• Ground Cinnamon: A key spice in Hummingbird Cake, adding warmth and depth of flavor.
• Salt: Enhances the other flavors and balances the sweetness.
• Baking Soda and Baking Powder: Leavening agents that create a light and airy texture.
• Canola Oil: Adds moisture and tenderness to the cake. Canola oil is preferred for its neutral flavor.
• Large Eggs: Provide richness, structure, and moisture.
• Vanilla Extract: Enhances the other flavors and adds a touch of warmth.
• Crushed Pineapple (Undrained): A signature ingredient in Hummingbird Cake, adding sweetness, moisture, and a tropical flavor. Using undrained pineapple is crucial for the cake’s moist texture.
• Ripe Bananas (Chopped): Another key ingredient, adding sweetness, moisture, and a distinct banana flavor. Make sure to use ripe bananas for the best flavor and texture.
• Mash after the other ingredients are mixed, to prevent oxidation.
• Chopped Pecans: Add a nutty crunch and flavor that complements the other ingredients.

For the Frosting:

• Unsalted Butter (Softened): Provides richness and creaminess to the frosting. Softened butter is essential for a smooth and fluffy texture.
• Cream Cheese (Softened): The base of the frosting, adding a tangy flavor and creamy texture. Use full-fat cream cheese for the best results.
• Powdered Sugar: Sweetens the frosting and creates a smooth, spreadable consistency.
• Vanilla Extract: Enhances the flavor of the cream cheese and complements the cake.
• Pinch of Salt: Balances the sweetness and enhances the other flavors.

For Decorating:

• Toasted Pecan Halves: Add a beautiful and delicious garnish to the cake. Toasting the pecans enhances their flavor.

Essential Equipment

• Two 8-Inch Round Baking Pans: The standard size for this cake. Metal pans are preferred for even baking.
• Baking Spray with Flour (or Butter and Flour): To prevent the cake layers from sticking to the pans.
• Large Bowl: For mixing the dry ingredients.
• Medium Bowl: Not needed for wet ingredient, the oil is directly mixed.
• Whisk: For combining the dry ingredients.
• Spatula
• Stand Mixer (or Hand Mixer): For making the cream cheese frosting.
• Offset Spatula: For spreading the frosting evenly on the cake.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 1 tsp. ground cinnamon
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1 cup canola oil
• 2 large eggs, beaten
• 1 1/2 tsp. vanilla extract
• 2 8-oz. cans crushed pineapple in juice, undrained
• 2 ripe bananas, chopped
• 1 cup chopped pecans
• Nonstick baking spray with flour For the Frosting
• 3/4 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• Pinch of salt For Decorating
• 1 cup toasted pecan halves

Step-by-Step Instructions

1. Preheat Oven:

• Preheat the oven to 350°F (175°C).

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder.

3. Combine Wet Ingredients and Fruits:

• Add oil to the dry ingredients, mixing well.
• Add eggs, vanilla, and undrained pineapple, stir until evenly combined.
• Mash Bananas.
• Add the mashed bananas and the chopped pecans to the batter.
• Stir to combine. Be careful not to overmix.

4. Prepare Pans and Bake:

• Spray two 8-inch round baking pans with nonstick baking spray with flour (or butter and flour the pans). This prevents the cakes from sticking.
• Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes.

5. Cool Cakes:

• Cool the cakes in the pans on a wire rack for 10 minutes.
• Invert the cakes onto the wire rack and cool completely, about 1 hour.

6. Make the Frosting:

• While the cakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and softened cream cheese on medium speed until smooth and creamy, 2 to 3 minutes.
• Gradually add the powdered sugar, mixing at low speed just until combined. Scrape down the sides and bottom of the bowl.
• Add the vanilla extract and salt.
• Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.

7. Assemble the Cake:

• Place one of the cooled cake layers on a serving plate.
• Top with about 1 cup of the frosting, spreading it evenly to the edge.
• Top with the second cake layer.
• Spread the remaining frosting on the top and sides of the cake.

8. Decorate (Optional):

• Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.

Troubleshooting

• Cake is Dry: This could be due to overbaking, too much flour, or not enough liquid. Make sure to measure the flour accurately (spoon and level method), and don’t overbake. The crushed pineapple and bananas should provide plenty of moisture.
• Cake is Dense: This could be due to overmixing the batter or using cold ingredients. Make sure to mix the batter until just combined, and use room temperature eggs.
• Frosting is Too Soft: If your frosting is too soft, refrigerate it for 15-20 minutes, then beat it again. This should help it firm up. You can also add a bit more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.
• Frosting is grainy: Use sifted powdered sugar.

Tips and Variations

• Toast the Pecans: Toasting the pecans for both the cake batter and the decoration enhances their flavor. You can toast them in a dry skillet or in the oven.
• Add Other Spices: A pinch of ground nutmeg or allspice would be a delicious addition to the cake batter.
• Use Different Nuts: Walnuts or macadamia nuts would be great substitutes for pecans.
• Make it a Three-Layer Cake: This recipe can easily be adapted for a three-layer cake. Simply divide the batter among three 8-inch cake pans and adjust the baking time accordingly.
• Add Coconut Flakes: Coconut is delicious with this recipe.

Serving and Pairing Suggestions

• Serve at Room Temperature: This cake is best served at room temperature, as the flavors are more pronounced and the frosting is softer.
• Pair with Coffee, Tea, or Milk: A classic pairing! The richness of the cake is perfectly complemented by a warm or cold beverage.
• Good for Brunch: The fruits in the cake make it suitable for brunch.

Nutritional Information

(Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and serving sizes.) Per Serving (assuming the cake is cut into 12 slices):

• Calories: Approximately 500-550
• Fat: 30-35g
• Saturated Fat: 15-18g
• Cholesterol: 80-90mg
• Sodium: 250-300mg
• Total Carbohydrates: 60-65g
• Dietary Fiber: 2-3g
• Sugars: 40-45g
• Protein: 5-6g

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Recipe Summary and Q&A

Summary: This Hummingbird Cake recipe is a Southern classic featuring a moist, spice-infused cake with pineapple, bananas, and pecans, topped with a creamy cream cheese frosting. The recipe involves combining dry and wet ingredients, baking the cake layers, making the frosting, and assembling the cake.

Q&A:

• Q: Can I use fresh pineapple instead of canned?
  • A: Yes, you can use fresh pineapple, but you’ll need to chop it finely and measure out the equivalent of two 8-ounce cans, including the juice. Make sure the pineapple is very ripe.
• Q: Can I make this cake ahead of time?
  • A: Yes! The cake layers can be made a day ahead and stored, wrapped tightly, at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Assemble the cake just before serving.
• Q: My frosting is too sweet. What can I do?
  • A: Add a pinch more salt, or a tablespoon of lemon juice, to balance the sweetness. You can also add a bit more cream cheese, but this will change the consistency slightly.
• Q: How to store this cake?
• A: Keep it in the refrigerator.
• Q: Can I freeze this cake?
  • A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight ¹ before frosting.  
• Can this be done with gluten free flour?
• A: Yes.