Hummingbird Cake Recipes

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HUMMINGBIRD CAKE

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h20m

Yield 15

Number Of Ingredients 13



Hummingbird Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
  • Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
  • Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

HUMMINGBIRD CAKE

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20



Hummingbird Cake image

Steps:

  • In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

HUMMINGBIRD CAKE

Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 17



Hummingbird Cake image

Steps:

  • Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
  • Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
  • Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
  • Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 pound (1 box) confectioners' sugar
8 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

HUMMINGBIRD CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18



Hummingbird Cake image

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
  • Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
  • Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
  • Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
  • Photograh by Stephanie Foley

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

HUMMINGBIRD CAKE

Provided by Kardea Brown

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21



Hummingbird Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
  • Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
  • Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
  • Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
  • For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
  • Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

HUMMINGBIRD CAKE

Provided by Duff Goldman

Categories     dessert

Time 2h35m

Yield One 3-layer, 9- or 10-inch round cake

Number Of Ingredients 23



Hummingbird Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
  • In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
  • In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
  • Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
  • Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
  • Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
  • To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.

2 1/2 cups all-purpose flour
2 cups cake flour
3 cups sugar
1 1/2 teaspoons kosher salt
1 tablespoon ground cinnamon
Pinch of ground nutmeg
Tiny pinch of ground cloves
Tiny pinch of ground cardamom
1 1/2 teaspoons baking soda
2 cups vegetable or olive oil
4 extra-large eggs plus 2 egg yolks
1/2 cup buttermilk
2 teaspoons pure vanilla extract
One 12-ounce can crushed pineapple, drained
2 1/2 cups mashed-up overripe bananas
1 1/2 cups toasted chopped pecans
Cream Cheese Frosting, recipe follows
Sliced maraschino cherries, for garnish, optional
Pineapple rings, optional
4 cups powdered sugar
One 8-ounce package cream cheese, at room temperature
2 sticks (1 cup) butter, softened
1 tablespoon pure vanilla extract

HUMMINGBIRD CAKE IV

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

Provided by Deirdre Dee

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 12



Hummingbird Cake IV image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
  • Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 64.5 g, Cholesterol 46.5 mg, Fat 31 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 317.2 mg, Sugar 38.1 g

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
¼ cup chopped black walnuts
⅔ cup mashed bananas

HUMMINGBIRD CAKE I

This is a strange name for a cake, but it is very good.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 14

Number Of Ingredients 11



Hummingbird Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
  • Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
  • Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.7 g, Cholesterol 39.9 mg, Fat 26.7 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 188.9 mg, Sugar 34 g

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

HUMMINGBIRD CAKE

Made with mashed ripe bananas, crushed pineapple, and pecans, this Hummingbird cake has something for everyone. It's a classic Southern celebration cake.

Provided by Kelly Fields

Yield Makes 1 9-inch layer cake

Number Of Ingredients 20



Hummingbird Cake image

Steps:

  • Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
  • Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
  • Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
  • Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.

3 cups (360 grams) all-purpose flour
2 cups (396 grams) granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1⁄4 tsp. ground organic rose petals
1⁄4 tsp. ground cardamom
3 eggs, at room temperature
3⁄4 cup vegetable oil
1⁄4 cup coconut oil, at room temperature
1 1⁄2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 cup (113 grams) sour cream, at room temperature
8 oz. crushed pineapple with juice
2 cups (454 grams) mashed very ripe bananas, about 5
1 cup (114 grams) chopped pecans or pecan pieces
1½ pounds (681 grams) cream cheese, at room temperature
3⁄4 cup (185 grams) unsalted butter, at room temperature
5¼ cups (596 grams) powdered sugar
1 tsp. finely grated orange zest
1⁄2 tsp. vanilla bean paste

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