The World of Hummingbird Cake Recipes
Classic Hummingbird Cake
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped ripe bananas
Instructions:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Add eggs, oil and vanilla; stir just until moistened. Stir in pineapple, pecans and bananas (batter will be thick). Pour into prepared pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Optionally, frost with cream cheese frosting and sprinkle with additional chopped pecans.
Hummingbird Cake with Cream Cheese Filling
Ingredients:
1 box yellow cake mix
1 can (8 ounces) crushed pineapple, undrained
1/2 cup vegetable oil
3 large eggs
1/2 cup chopped pecans
1/2 cup mashed ripe bananas
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Instructions:
Preheat oven to 350°. Grease a 9×13 inch baking pan.
In a large bowl, combine cake mix, pineapple and juice, oil, eggs, pecans and bananas. Beat with an electric mixer on medium speed for 2-3 minutes.
Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Meanwhile, in a separate bowl, beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar and beat until creamy.
Once the cake is cooled, spread cream cheese filling on top. Optionally, garnish with additional chopped pecans.
Hummingbird Cake Trifle
Ingredients:
1 box yellow cake mix
1 can (8 ounces) crushed pineapple, undrained
1/2 cup vegetable oil
3 large eggs
1/2 cup chopped pecans
1/2 cup mashed ripe bananas
16 ounces whipped topping
Instructions:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, combine cake mix, pineapple and juice, oil, eggs, pecans and bananas. Beat with an electric mixer on medium speed for 2-3 minutes.
Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Once cooled, cut cakes into small pieces.
In a trifle dish or large bowl, layer cake pieces, whipped topping and additional chopped pecans. Repeat until all ingredients are used, ending with a layer of whipped topping and pecans on top.
Refrigerate for at least 2 hours before serving.
Conclusion
Hummingbird cake is a classic Southern dessert that is loved by many. With its combination of bananas, pineapple, and pecans, it’s a moist and flavorful cake that is perfect for any occasion. These unique and delicious recipes are sure to impress even the most discerning foodies, showcasing the versatility of this flavorful ingredient. So why not try one of these hummingbird cake recipes today and share your culinary expertise with your family and friends?
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