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This brilliantly flavorful hummingbird cake combines the sweet richness of overripe bananas and crushed pineapple with warm cinnamon and crunchy pecans. The silky cream cheese frosting creates a perfect balance to the fruity sweetness beneath. A true Southern classic that shines as a showstopping springtime dessert.
I first made this cake for an Easter gathering years ago and it's become our family tradition when those bananas start turning spotty. The combination of fruit spice and nuts creates something between carrot cake banana bread and pineapple upside down cake in the most delightful way.
Ingredients
- Overripe bananas: Provide natural sweetness and moisture. The browner and spottier the better for maximum flavor
- Crushed pineapple: With juice adds tropical brightness and incredible moisture
- Butter and oil blend: Creates perfect texture with butter for flavor and oil for tenderness
- Brown sugar: Deepens the flavor profile with rich caramel notes
- Granulated sugar: Balances sweetness perfectly
- Eggs: Bind everything together while adding richness
- Vanilla extract: Enhances all other flavors. A full tablespoon is essential
- All purpose flour: Provides structure to support the heavy fruit additions
- Pecans: Add delightful crunch and nutty flavor. Toasting them first elevates the taste
- Full fat brick style cream cheese: Creates the signature frosting. Avoid tub varieties
Step-by-Step Instructions
- Prepare Cake Pans:
- Line two 8 inch round pans with parchment circles and grease the sides thoroughly. This preparation guarantees clean release of these moist cake layers after baking.
- Mix Wet Ingredients:
- Cream together softened butter oil and both sugars until fluffy and well combined. This creates the base for a tender crumb. Add eggs vanilla crushed pineapple and mashed bananas slowly incorporating each addition until smooth.
- Combine Dry Ingredients:
- Whisk flour baking soda baking powder cinnamon and salt in a separate bowl until evenly distributed. This prevents any pockets of leavening agents in the final cake.
- Fold Everything Together:
- Using a gentle hand with a spatula not a mixer gradually incorporate dry ingredients into wet just until combined. Add chopped pecans halfway through this process. Overmixing at this stage would develop too much gluten resulting in a tough cake.
- Bake To Perfection:
- Divide batter evenly between prepared pans and bake until a toothpick inserted comes out with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
- Cool Properly:
- Let cakes cool in pans for exactly ten minutes before running a knife around edges and inverting onto cooling racks. This timing prevents sticking while ensuring the cake structure sets properly.
- Prepare Frosting:
- Beat room temperature cream cheese and butter until perfectly smooth and free of lumps. Add vanilla salt and gradually incorporate powdered sugar until silky and spreadable.
- Assemble The Masterpiece:
- Level cooled cakes if needed and place first layer on serving plate. Spread a generous layer of frosting before topping with second cake. Cover entire cake with remaining frosting creating decorative swirls if desired.
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The crushed pineapple is my secret weapon in this recipe. My grandmother first shared this trick with me and explained that unlike other fruit additions it provides moisture without making the cake heavy. Every time I fold it into the batter I remember her kitchen filled with the sweet tropical aroma.
Make It Your Own
The beauty of hummingbird cake lies in its adaptability. While traditional recipes call for pecans walnuts make an excellent substitute with their slightly more bitter profile. For a completely nut free version simply omit them entirely and consider adding an extra quarter cup of shredded coconut for texture.
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Storing Your Masterpiece
Once frosted this cake will keep beautifully at room temperature for one day but should be refrigerated for longer storage up to five days. The cream cheese frosting firms up nicely in the fridge but I recommend bringing slices to room temperature before serving for the best flavor experience. Individual slices can be frozen wrapped tightly in plastic then foil for emergency dessert needs.
Serving Suggestions
Hummingbird cake pairs beautifully with fresh berries especially strawberries or raspberries which provide a tart contrast to the sweet cake. A dollop of lightly sweetened whipped cream alongside creates a truly impressive dessert plate. For brunch settings serve with strong coffee with chicory New Orleans style to complement the Southern heritage of this beloved cake.
Frequently Asked Questions
- → What makes hummingbird cake unique?
Hummingbird cake stands out for its tropical blend of bananas, crushed pineapple, and toasted pecans, paired with velvety cream cheese frosting. It's a moist, flavorful dessert that's both comforting and refreshing.
- → Can I substitute the pecans?
Absolutely! Walnuts make a great substitute for pecans. For those with nut allergies, you can leave them out entirely without compromising the cake's flavor and texture.
- → Do I need to use overripe bananas?
Yes, overripe bananas are essential as they add natural sweetness, moisture, and intensified banana flavor to the cake.
- → Why is crushed pineapple used in this cake?
Crushed pineapple introduces a subtle tanginess, keeps the cake moist, and adds to the rich flavor profile of the dessert.
- → What is the best way to frost a hummingbird cake?
Allow the cake layers to cool completely before frosting. Use thick cream cheese frosting to evenly cover the layers, top, and sides for a polished finish. Chilling the cake before slicing ensures clean cuts.
- → How should I store the cake?
Store the cake in an airtight container at room temperature for one day or in the refrigerator for up to five days. To freeze, tightly wrap and store for up to three months.