The next time you get a craving for a sweet treat, give this Hummingbird Treat a try! All of the fresh ingredients work together to create an amazing cake.
Enjoy the unique taste of this Hummingbird Cake. It’s a sweet, flavorful treat combining the taste of banana with pineapple and spices to create something incredible you’ll love.
I had no idea the cake would become our families most popular cake, its a true, beloved Southern cake recipe. Its ultra moist and the perfect flavor combination.
If you’d like to know how to make a Hummingbird Cake full of flavor that will impress anyone who has a slice, you’re in the right spot. Instead of making a traditional vanilla or chocolate cake, give this recipe a try and prepare something sweet that combines the taste of banana and pineapple with other fresh ingredients, such as vanilla extract and ground cinnamon, to leave you with a moist and delicious cake to enjoy.
What Is a Hummingbird Cake?
The Hummingbird Cake is a spice cake from Jamaica that has become popular around the world over the years. Everyone seems to love the sweet taste and soft texture of this flavorful cake. If you’re a fan of that sweet pineapple taste and fresh banana flavor, along with the traditional cinnamon taste of a spice cake, you’re going to love this recipe more than you know.
Why You’ll Love the Hummingbird Cake Recipe
- It’s so much better than any cake you can buy at the store. If you’d like to make an impressive dessert that will have people asking you for the recipe, give this Hummingbird Cake recipe a try because it won’t disappoint you.
- It’s not hard to make. While you’ll need quite a few ingredients to put it together, you’ll love the outcome of this cake and how delicious it tastes.
- The Hummingbird Cake is a great treat to prepare for different occasions, including family gatherings, birthday parties, and even wedding receptions.
FAQ for Hummingbird Cake
Do I need to use ripe bananas for this recipe?
Yes, it’s best to use ripe bananas when you’re preparing this cake because when they’re ripe, they tend to have a much sweeter taste, which will add more flavor to this homemade cake.
Should I drain the pineapple before using it?
No, don’t drain your pineapple. You’re going to want to keep the juices because you’ll use them when preparing this cake. The juices will add flavor and keep your cake moist and delicious, so it’s even more enjoyable!
Do I have to add pecans to this recipe or can I leave them out?
You can omit the pecans from this recipe if you don’t like them. You can also replace them with walnuts, macadamia nuts, or even chopped peanuts, depending on what you have on hand and personally enjoy best.
What does the frosting for this recipe taste like?
When preparing this cake, you’ll create a cream cheese frosting that has a creamy consistency and the perfect sweet taste to pair with the banana, pineapple, and cinnamon flavors. It adds a great finishing touch and truly ties this cake altogether, making it that much more enjoyable when you eat it.
Think Banana bread taken to a whole other level of delicious, this recipe is a tried and true favorite with my family!
Recipe Notes & Tips
- If you like banana bread, you’re going to enjoy this cake because it’s a lighter, fluffier version of banana bread with hints of cinnamon and pineapple added to it to give it even more flavor.
- If you’re not a big fan of nuts, you don’t need to use them. Not only can you remove the pecans from this recipe, but you can also avoid adding any other nuts as a replacement. While the texture the nuts add is amazing, you might not want to use them if someone at home has a nut allergy.
- When you’re not a fan of cream cheese frosting, you have other options. For example, you can prepare a vanilla buttercream frosting that would go great with the different flavors of this cake. Brown sugar frosting is another great alternative to the traditional cream cheese frosting added to this cake.
More Recipes You Will Love!
Southern Hummingbird Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 3/4 cup mashed banana
- 8 ounces crushed pineapple do not drain
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- chopped pecans for garnish optional
- Preheat the oven to 350°F. Spray a 9×13 with baking spray, set aside.
- In a large bowl whisk together the flour, cinnamon, baking soda, and salt, set aside.
- In a large bowl whisk together the sugar with the vegetable oil, mixture will be lumpy.
- Whisk in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, whisk until smooth.
- Stir in the flour mixture until combined with no dry patches. Stir in the pecans.
- Spread the batter into the prepared baking dish, bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The cake will be golden brown.
- Place it on a wire rack and let it cool completely.
- Once the cake is cooled, make the frosting by placing the cream cheese and the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip until smooth.
- Add the powdered sugar a little at a time until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
- Spread the frosting on top of the cake and add more pecans if using. Slice and serve.
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