Hummingbird Cake

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Hummingbird Cake

This classic Southern hummingbird cake recipe is a delicious, moist, and fluffy treat that boasts tropical flavors with key ingredients like bananas, pineapple, and pecans.

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Mashed banana

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Salt

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Vegetable oil

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Chopped pecans

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All-purpose flour

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Granulated sugar

Crushed pineapple

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Baking  soda

Ground cinnamon

Vanilla extract

Eggs

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Vanilla extract

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Confectioner's sugar

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Cream cheese

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Salt

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Unsalted butter

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Pineapple juice

How to make

Follow our easy step by step instructions

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Whisk the flour, sugar, cinnamon, baking soda, and salt in a large bowl until combined.

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Proceed to add the eggs, vegetable oil, vanilla, pineapple pieces with juice, mashed bananas, and chopped pecans, mixing until completely combined and thick.

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Evenly divide the batter into the prepared cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

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Allow the hummingbird cake to cool completely at room temperature while making the frosting.

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Add the butter and softened cream cheese to the bowl of a stand mixer and beat on high speed until it begins to thicken and fluff.

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Turn the speed to low and gradually incorporate the powdered sugar, then increase the speed and pour in the pineapple juice and vanilla. Continue to whip the mixture until you have a smooth, thick fluffy frosting.

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Cut each cooled cake in half so that you have 4 round layers (skip this step if you only want 2 layers), then place the first layer on a cake stand, and spread a layer of frosting over.

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Add the next layer, spreading with the frosting, and continue until all 4 layers of cake are frosted. Now, spread the frosting on the outside of the entire cake until it is completely covered in frosting.

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Sprinkle some chopped pecans on top and around the sides of the hummingbird cake to finish.

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Slice, serve, and enjoy!

Cooking Tips

Be sure to use parchment paper when lining the cake pans - this will help the cake release from the pan easily.

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When frosting, chill the finished cake in the refrigerator to set it properly before serving.

If you’re slicing the cake into four layers, use a serrated knife and make slow and steady slices for clean cuts.

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Ready to  make this?

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