Description
Take a tropical twist with this Hummingbird Cake, filled with the flavors of pineapple, bananas, and a hint of cinnamon, all topped with creamy frosting.
Ingredients:
For the Cake:
2 cups flour
1 tsp baking soda
½ tsp cinnamon
1 cup sugar
1 cup vegetable oil
3 large eggs
1 cup crushed pineapple (with juice)
1 cup mashed bananas
For the Frosting:
Cream cheese frosting
Instructions:
Prepare the Cake:
Preheat oven to 350°F. Grease two 9-inch round pans. Combine dry ingredients, stir in oil, eggs, pineapple, and bananas.
Bake the Cake:
Pour batter into pans and bake for 25-30 minutes. Cool completely before frosting.
Frost & Enjoy:
Frost with rich cream cheese frosting and enjoy the tropical flavors in every bite!
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Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 350°F (175°C). Thoroughly grease and flour two 9-inch round cake pans, or line them with parchment paper for foolproof release.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and 1 cup of sugar until well combined and free of lumps.
3. Combine Wet Ingredients: Create a well in the center of your dry mix. Add the 1 cup of vegetable oil and 3 large eggs. Stir gently with a spatula until just incorporated.
4. Add Fruit: Fold in the 1 cup of crushed pineapple (with all its juice) and the 1 cup of mashed ripe bananas. Mix until the batter is uniform, but do not overmix.
5. Bake: Divide the batter evenly between the two prepared pans. Bake on the center rack for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in their pans for 10 minutes. Then, run a knife around the edges and invert them onto a wire rack to cool completely before frosting.
Serving Suggestions
For a stunning presentation, garnish your frosted Hummingbird Cake with a sprinkle of toasted pecans or walnuts around the sides and top. Fresh banana slices, dried pineapple rings, or edible flowers add a beautiful tropical touch. This rich cake pairs wonderfully with a cup of strong black coffee to balance its sweetness or a glass of cold milk.
How-to Summary
Mix dry ingredients, blend in oil and eggs, fold in pineapple and banana, bake at 350°F for 25-30 minutes, cool completely, and frost with cream cheese frosting.
Frequently Asked Questions
Can I make this cake in a different pan? Yes. You can use a 9×13 inch rectangular pan. Adjust the baking time, checking for doneness around 35-40 minutes.
How ripe should the bananas be? Use very ripe, spotty bananas. They are sweeter, mash easier, and provide the most intense banana flavor.
Can I make this cake ahead of time? Absolutely. The unfrosted cake layers can be wrapped tightly and stored at room temperature for a day or frozen for up to a month. Frost the day you plan to serve it.
What’s the best way to store leftovers? Due to the cream cheese frosting, store the cake in an airtight container in the refrigerator for up to 5 days.
Can I add nuts to the cake batter? Definitely. Adding 1 cup of chopped pecans or walnuts to the batter is a classic variation for added texture and flavor.
Common Mistakes to Avoid
Avoid overmixing the batter after adding the flour, as this can develop gluten and make the cake tough. Ensure your cakes are completely cool before applying frosting, or the warmth will melt the cream cheese frosting into a runny mess. Do not substitute the oil with butter, as the oil is essential for this cake’s signature moist, tender crumb.
Conclusion
This Hummingbird Cake is a celebration of simple, tropical flavors that come together to create an incredibly moist and satisfying dessert. Its unique combination of pineapple, banana, and cinnamon, topped with tangy cream cheese frosting, is a guaranteed crowd-pleaser. By following this enhanced guide and tips, you can easily master this Southern classic and bring a taste of paradise to any table.