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Classic Hummingbird Cake – Moist and Flavorful Recipe

There’s something magical about a cake that carries whispers of nostalgia and sunshine in every bite. The first time I tasted Hummingbird Cake, I was at a little tea shop tucked away in the countryside, where the baker—a silver-haired woman with flour-dusted hands—told me it was her grandmother’s recipe. “It’s like a hug from the South,” she said, and oh, was she right. Moist, fragrant, and studded with pineapple, bananas, and pecans, this cake is a celebration of simple joys. Today, I’m sharing my version, perfected over years of baking (and sharing slices with anyone who stops by my kitchen).

Ingredients You’ll Need

Gather these cozy ingredients—each one adds its own little melody to the symphony of flavors:

Let’s Bake: Step-by-Step

  1. Prep with love: Preheat your oven to 350°F (175°C) and grease three 8-inch round pans. Line them with parchment paper for easy release—trust me, it’s worth the extra step.
  2. Mix the dry ingredients: Whisk together flour, sugars, spices, baking soda, and salt in a large bowl. Let the aromas whisk you away to a spice-scented dream.
  3. Bring in the wet ingredients: In another bowl, mash the bananas (leave them a little chunky for texture!), then stir in eggs, oil, vanilla, and pineapple with its juice. Pour this into the dry ingredients and fold gently—just until combined. Overmixing is the enemy of fluffiness!
  4. Fold in the pecans: Reserve a handful for garnish, then stir the rest into the batter. It should be thick but pourable, like a cozy sweater for your spoon.
  5. Bake to golden perfection: Divide the batter evenly among the pans and bake for 25–30 minutes, until a toothpick comes out clean. Your kitchen will smell like a Southern bakery—consider yourself warned.

While the layers cool, whip up the cream cheese frosting (butter, cream cheese, powdered sugar, and a splash of vanilla). Then, the best part: stacking, frosting, and showering the top with those reserved pecans. Slice, serve, and watch smiles bloom.

Pro Tips, Variations, and Substitutions

Making the perfect Hummingbird Cake is all about balancing flavors and textures. Here are some expert tips and fun twists to try:

What to Serve With Hummingbird Cake

This cake is a showstopper on its own, but these pairings make it even more special:

Storage and Reheating Tips

Hummingbird Cake stays incredibly moist when stored properly:

Frequently Asked Questions

Can I make Hummingbird Cake as cupcakes?
Absolutely! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. Top with cream cheese frosting and a pecan half.

Why is it called Hummingbird Cake?
Theories vary – some say it’s sweet enough to attract hummingbirds, others believe it originated in Jamaica where hummingbirds are symbols of joy.

Can I omit the bananas?
While bananas are traditional, you can substitute with 1 cup of unsweetened applesauce or an extra 1/2 cup of crushed pineapple.

How do I prevent my frosting from sliding?
Make sure your cake layers are completely cooled, and chill the frosted cake for 20 minutes before serving to set the frosting.

A Sweet Final Thought

There’s something magical about how this humble cake brings people together. Whether you’re serving it at a spring brunch, a summer picnic, or just because Tuesday needed some sweetness, Hummingbird Cake carries with it generations of Southern hospitality in every bite. The blend of tropical fruits, warm spices, and that luscious cream cheese frosting creates memories as much as it satisfies cravings. So gather your loved ones, slice generous portions, and watch as this beautiful cake works its sweet magic all over again.

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Hummingbird Cake

A moist and flavorful Southern classic, Hummingbird Cake is packed with bananas, pineapple, and pecans, topped with a rich cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. Add eggs, oil, vanilla, pineapple, and bananas. Stir until combined. Fold in pecans.
  4. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  5. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  7. Frost cooled cake layers and serve.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog
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