The Hummingbird cake Recipe
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 24
Adjust Servings Here: 16 servings
Description
The best Hummingbird Cake recipe, period. This classic southern cake is moist, delicious, and easy to make. It's made with pineapple, banana, pecans, and unsweetened coconut. And this cake needs only 10 minutes to prep and 50 minutes to bake.
Ingredients
Cake batter
- 3 cups (375 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Salt
- ¼ tsp Nutmeg freshly grated
- 3 large Eggs
- ¾ cup (150 g) White sugar
- 1 cup (220 g) Brown sugar
- 1 cup (240 ml) Cooking oil
- 1 tsp Vanilla extract
- 2 cups Mashed bananas 4 to 5 bananas
- 2 cups Crushed pineapple with juices Or 1 x 8 oz can
- ½ cup (40 g) Coconut fresh grated or desiccated coconut
- 1 cup (100 g) Chopped pecans
Cream cheese frosting
- 1 cup (227 g) Cream cheese 32% fat or more
- ½ cup (60 g) Powdered sugar
- 1 tsp Vanilla extract
Plus
- ¼ cup Chopped pecans for the top
Instructions
- Oven - Preheat the oven to 325°F/ 165°C/ Gas Mark 3. Spray and flour a 10-inch tube pan or grease and line with parchment paper 3 x 9-inch round cake pans.
- Dry ingredients - In a medium bowl, combine the flour, salt, baking powder, baking soda, ground cinnamon, and grated nutmeg. Set aside.3 cups All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, 1 tsp Ground cinnamon, 1 tsp Salt, ¼ tsp Nutmeg
- Fruits - In a small bowl, mash the bananas and crush the pineapple slices, making sure to save all the juices. And set aside.
- Wet ingredients - Whip the whole eggs for a minute in the bowl of a stand mixer with the whisk attachment. Then, add both the white and brown sugars. Whip until light and foamy. Then, gradually add the oil while whipping continuously.3 large Eggs, ¾ cup White sugar, 1 cup Brown sugar, 1 cup Cooking oil
- Combine - Next, add the mashed bananas, crushed pineapple, coconut, chopped pecans, and vanilla extract. Combine well. Then, add the flour mixture and combine well again but do not over mix.1 tsp Vanilla extract, 2 cups Mashed bananas, 2 cups Crushed pineapple with juices, ½ cup Coconut, 1 cup Chopped pecans
- Bake - Pour the batter into the prepared baking pan or pans. Bake one large tube or bundt cake for 50 to 60 minutes until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Then, invert onto a wire rack and cool completely.
- Cream Cheese Frosting: In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth (You can also use a stand mixer with the paddle attachment).1 cup Cream cheese, ½ cup Powdered sugar, 1 tsp Vanilla extract
- Assemble: Invert the cake on a serving platter bottom side up. Using a tablespoon, add a generous amount of frosting on top and sprinkle more chopped pecans.¼ cup Chopped pecans
- Store: This cake will stay at room temperature for a few hours before serving. The unfrosted cake will keep at room temperature for up to 2 days or in the fridge for up to a week.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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