Hummingbird Cake

impressive cake with a tropical twist
Impressive cake with a tropical twist
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Ingredients

For the Cake
3 cups All-purpose flour
2 cups Granulated sugar
½ tsp Salt
2 tsp Baking soda
1 tsp Cinnamon
3 Eggs beaten
1¼ cups Vegetable oil
1½ tsp Vanilla extract
1 (8-oz) can Pineapple crushed, well-drained
1 cup Pecans chopped
2 cups Bananas 4, firm ripe, chopped
For the Cream Cheese Frosting
16 oz Cream Cheese softened
1 cup Butter room temperature
2 lbs Confectioners' sugar
2 tsp Vanilla extract
½ cup Pecans chopped, toasted, if desired

Nutritional information

900
Calories
51g
Fat
108g
Carbohydrate
7g
Protein
98mg
Cholesterol
602mg
Sodium
Ingredients
  • For the Cake

  • For the Cream Cheese Frosting

Hummingbird Cake

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I love this impressive 3-layer Hummingbird Cake. It is much easier to make than it looks and your guests are bound to be impressed when you slice into it. This cake has its origins in Jamaica and has a tropical twist thanks to the inclusion of bananas and pineapple. This makes it a perfect summer bake.

Start by mixing together the cake batter and add bananas, pineapple, and pecans. Divide the cake mixture between 3 pans and bake in the oven. As the cake bakes, make frosting by mixing together cream cheese, butter and confectioners sugar. Once the cake is completely cool, frost the outside and top with pecans before serving. Enjoy!

To make Hummingbird Cake, you will need the following ingredients:

Ingridiens for Hummingbird Cake

Steps to make Hummingbird Cake

1

Heat oven and prepare cake pans

3

Preheat the oven to 350 °F. Generously grease and flour three 9-inch round cake pans.

2

Sift flour, sugar and salt

3

Sift 3 cups of flour, 2 cups of granulated sugar, ½ a teaspoon of salt, 2 teaspoons of baking soda and 1 teaspoon of ground cinnamon together in a large mixing bowl a number of times.

3

Add eggs and oil

3

Add three beaten eggs and 1¼ cups of vegetable oil to the flour mixture. Stir well with a wooden spoon until ingredients are just combined.

4

Add vanilla, pineapple, pecans and banana

3

Stir 1½ teaspoons of vanilla, 1 can of drained pineapple, and 1 cup of chopped pecans into the mixture. Add 2 cups of chopped banana and stir to combine.

5

Place batter in the cake pans

3

Divide the cake mixture evenly between the cake pans.

6

Bake

30

Bake the three layers in the oven for 25 to 30 minutes until a toothpick or cake tester inserted in the center of each comes out clean.

7

Cool

10

Leave the layers to cool in their pans for 10 minutes before transferring them to a wire rack and leaving to cool completely.

8

Make frosting

5

As the cake cools, beat 16 ounces of cream cheese and 1 cup of butter in a mixing bowl with an electric mixer until creamy and smooth. Add 2 pounds of confectioners' sugar and beat on low speed until combined. Increase the mixer speed to medium-high and continue to beat the frosting until it is light and fluffy. Stir in 2 teaspoons vanilla extract.

9

Frost and top with pecans

5

Frost the tops of each layer of the cake and stack them one on top of the other. Frost the side of the cake too. Sprinkle the ½ a cup of chopped pecans on top of the cake.

10

Serve

Refrigerate for 30 minutes before serving then slice and enjoy.

This Hummingbird Cake is a tasty tropical cake which looks really impressive! Try making this soon and don’t forget to tag #cookmerecipes in your baking posts on Instagram or Pinterest!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing ! Thanks for sharing !

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