Old Fashioned Hummingbird Cake You Can’t Miss
This hummingbird cake recipe stays true to the traditional flavors and textures of the original, ensuring a delightful and nostalgic dessert experience. So, let's dive in and create a memorable sweet that you won't want to miss!
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can crushed pineapple, undrained (8-ounce can)
- 2 cups ripe bananas, mashed
- 1 cup chopped pecans or walnuts
- 1 package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Additional chopped pecans or walnuts for garnish (optional)
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
- Combine Wet Ingredients:
In another bowl, beat the eggs, then add the oil and vanilla extract. Stir in the crushed pineapple (with juice) and mashed bananas until evenly mixed.
- Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped pecans or walnuts.
- Bake the Cake:
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Make the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners' sugar and vanilla extract, beating until light and fluffy.
- Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Use the remaining frosting to cover the top and sides of the cake. If desired, garnish with additional chopped pecans or walnuts.
- Chill and Serve:
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set. Enjoy your delicious old-fashioned hummingbird cake!
- To enhance the flavor, toast the pecans or walnuts before adding them to the cake batter.
- For a more pronounced cinnamon flavor, add a pinch of nutmeg to the dry ingredients.
- If you prefer a sweeter frosting, you can adjust the amount of confectioners' sugar according to your taste.
- To ensure the cake layers bake evenly, rotate the pans halfway through the baking time.
Have Fun Baking!