If you've never tried hummingbird cake, you're in for a treat! This scrumptious dessert combines banana, pineapple, and pecans into a moist cake that's hard to resist. From a classic version with cream cheese frosting to gluten-free options, there's a recipe for everyone. And let's not forget the mini versions—perfect for sharing (or not!). So, which version will you bake first? Trust me, you won't want to miss out on these delicious twists!
Classic Hummingbird Cake Recipe
Classic Hummingbird Cake is a delightful Southern dessert that combines the flavors of banana, pineapple, and pecans, resulting in a moist and flavorful cake that's perfect for any occasion.
This cake is traditionally layered with cream cheese frosting, which adds a rich and tangy contrast to the sweet cake. Whether you're celebrating a birthday, hosting a tea party, or simply treating yourself, this recipe is sure to impress your family and friends.
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk together the oil, eggs, and vanilla extract until well blended.
Add the mashed bananas and crushed pineapple to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped pecans.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an even more flavorful cake, consider toasting the pecans before adding them to the batter; this will improve their nutty flavor.
To keep the cake moist, wrap it tightly in plastic wrap and store it in the refrigerator if not serving immediately.
Feel free to add a layer of cream cheese frosting between each cake layer and on top for an extra indulgent treat.
If you prefer a lighter version, you can substitute half of the oil with applesauce.
Enjoy your baking!
Hummingbird Cake With Cream Cheese Frosting
Hummingbird cake is a delightful southern dessert that combines the flavors of banana, pineapple, and spices, all topped off with a rich cream cheese frosting.
This moist and flavorful cake is perfect for any occasion, from birthdays to family gatherings. With its tropical undertones and creamy topping, it's sure to become a favorite among your friends and family.
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup chopped pecans or walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, combine the oil, eggs, and vanilla extract, mixing well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the crushed pineapple, mashed bananas, and nuts if using.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Extra Tips:
To enhance the flavor of your Hummingbird cake, consider adding a pinch of nutmeg or a splash of rum to the batter.
Make sure your ingredients, especially the eggs and cream cheese, are at room temperature for a smoother batter and frosting.
When layering the cakes, you can spread a little extra crushed pineapple between the layers for added moisture and flavor.
Finally, don't be afraid to get creative with your frosting; adding a touch of lemon zest can brighten the cream cheese frosting and take it to the next level!
Tropical Hummingbird Cake With Coconut
Tropical Hummingbird Cake with Coconut is a delightful twist on the classic Hummingbird Cake, combining the sweetness of ripe bananas and crushed pineapple with the rich flavor of coconut. This cake is perfect for any tropical-themed gathering or as a revitalizing dessert to enjoy on a warm day.
With its moist texture and flavorful layers, it's sure to be a crowd-pleaser that brings a taste of the tropics to your table.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts (optional)
Cooking Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
In another bowl, beat the eggs and then mix in the oil and vanilla extract.
Combine the wet ingredients with the dry ingredients until just mixed, then fold in the mashed bananas, crushed pineapple, shredded coconut, and nuts if using.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra layer of flavor, consider adding a cream cheese frosting with a hint of coconut extract to complement the tropical theme.
You can also toast the shredded coconut before adding it to the batter for a nuttier flavor and added texture.
If you want to make this cake ahead of time, it can be stored in an airtight container in the refrigerator for up to 3 days or can be frozen for up to a month—just make sure to wrap it well to prevent freezer burn.
Enjoy your baking!
Gluten-Free Hummingbird Cake
Gluten-Free Hummingbird Cake is a delightful twist on the classic Southern dessert, perfect for those with gluten sensitivities. This moist and flavorful cake combines the sweetness of ripe bananas and crushed pineapple with the warmth of cinnamon and vanilla, all topped off with a creamy, tangy cream cheese frosting. The use of gluten-free flour guarantees that everyone can enjoy this delicious treat without compromising on taste or texture.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Stir in the mashed bananas and crushed pineapple. Gradually add the dry ingredients to the wet mixture and fold until just combined. If desired, fold in the chopped nuts.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best flavor, use very ripe bananas, as they'll add natural sweetness and moisture to the cake.
You can also improve the cream cheese frosting by adding a touch of lemon juice or zest to balance the sweetness.
If you don't have gluten-free flour on hand, you can make your own blend using a combination of almond flour, coconut flour, and tapioca starch.
Always verify that all ingredients, especially the baking powder and vanilla extract, are certified gluten-free to avoid cross-contamination.
Enjoy your gluten-free Hummingbird Cake with a cup of coffee or tea for a perfect afternoon treat!
Mini Hummingbird Cakes for Individual Servings
Mini Hummingbird Cakes are a delightful twist on the classic Southern dessert, perfect for individual servings. These charming little cakes are filled with the flavors of ripe bananas, crushed pineapple, and chopped pecans, all topped with a creamy cream cheese frosting. Ideal for parties, potlucks, or simply as a sweet treat, they're easy to make and even easier to enjoy.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Cream cheese frosting (store-bought or homemade)
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, crushed pineapple, chopped pecans, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost each mini cake with cream cheese frosting.
Extra Tips:
For the best flavor, use very ripe bananas, as they provide more sweetness and moisture.
Feel free to customize your mini cakes by adding additional mix-ins such as shredded coconut or a splash of rum for a little extra flair. If you prefer a less sweet frosting, you can whip the cream cheese with a bit of Greek yogurt for a tangy taste.
Finally, these cakes freeze well, so consider making a double batch and saving some for later!