Experience the Southern charm of our Hummingbird Cake—a delightful fusion of banana, pineapple, and pecans, enveloped in a luscious cream cheese frosting. This moist and flavorful cake is a Southern classic, perfect for special occasions or simply indulging in a slice of heaven. The recipe is easy to follow, allowing you to create a masterpiece that captures the essence of hospitality and tradition. Whether shared at gatherings or enjoyed as a sweet treat, our Hummingbird Cake is a timeless delight that embodies the warmth and richness of Southern baking. Immerse yourself in the layers of flavor and sweetness that define this iconic dessert!
Hummingbird Cake Recipe | S2Recipes
Details Hummingbird Cake Recipes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 15
Yield: 1 2-layer (9-inch) cake
Ingredients For Hummingbird Cake Recipes
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed bananas
1 ½ cups canola oil
1 cup chopped black walnuts
1 (8 ounce) can crushed pineapple, drained
3 large eggs
1 pound confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 teaspoon vanilla extract
Instructions: Hummingbird Cake Recipes
Step 1: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
Step 2: To make the cake: Sift flour, sugar, baking soda, and salt together in a large bowl. Combine bananas, oil, walnuts, pineapple, and eggs in another large bowl; mix well.
Step 3: Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans.
Step 4: Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean, about 1 hour. Allow cakes to cool on wire racks.
Step 5: Meanwhile, make frosting: Beat together confectioners' sugar, cream cheese, butter, and vanilla in a medium bowl until smooth.
Step 6: Evenly spread frosting on the middle, sides, and top of cooled cake.
I have received so many compliments on this cake! Yummy! I followed the recipe except substituted pecans for walnuts and sprinkled some shredded coconut between the layers. Delicious!!
This cake is wonderful! We used pecans instead of walnuts. This is one of the most moist cakes I have ever made. My family has made this cake for years.
Have never made a Hummingbird Cake before! Was a random decision to bake as I had some overripe bananas.I cut the sugar down to 1 cup (used raw sugar instead of white) & the oil also down to 1 cup. Also not sure what black walnuts are or if we can buy them but used "normal" walnuts & worked well.Shared at work & with neighbours today. Everyone loved it!Had to convert a few things to metric but was still a nice easy recipe to follow.
I made this cake as written. It is my new go to cake for Autumn. I will make this cake again and change up a few things since it seems to be so versatile with the ingredients! LOVE IT!!
My favorite cake is Hummingbird Cake and this recipe I used is the best and now my favorite!
The recipe certainly Looks delicious! I can't make it as is since my son, the professional chef, has a pineapple allergy. Is there something I can use as a substitute? I was thinking canned peaches but they don't have the same texture as pineapple so do not know how they would work out. Maybe get too mushy? Help me make this cake a surprise for him for Thanksgiving! TIA!!?
yummy cake! I changed the white sugar for brown sugar and added a bit more pineapple as I had purchased the 20 oz can. very, very good.
Such a comfort food dessert. Like banana bread in a cake with the best cream cheese icing.
First time making this particular cake and it was delicious!! My boss loved it and honestly it tasted better than the one he had gotten from a bakery the week before
