Discover the ultimate moist cake recipes with this delightful Pineapple Hummingbird Cake. You’ll love creating this classic, flavor-packed dessert that’s perfect for any occasion and surprisingly easy to bake. This cake brings tropical sweetness and a wonderfully tender crumb to your table.
Key Ingredients & Substitutions:
- Ripe Bananas: Use very ripe, spotty bananas for the best flavor and moisture.
- Crushed Pineapple: Canned crushed pineapple, drained well.
- Pecans: Toasted pecans add a lovely crunch; walnuts can be substituted.
- Cream Cheese: Full-fat cream cheese for a rich frosting.
- Powdered Sugar: Essential for smooth frosting; don’t substitute with granulated sugar.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 (8-ounce) can crushed pineapple, well drained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Tools Needed: 2 (9-inch) round cake pans, mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This prevents sticking and ensures your moist cake layers release easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Make sure these dry ingredients are well combined. This ensures even distribution in your moist cake batter.
3. Mix Wet Ingredients
In a separate large bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat these wet ingredients until they are light and fluffy. This forms the base for your incredibly moist cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter. Overmixing can lead to a tough cake, so mix until just smooth.
5. Fold in Fruit and Nuts
Gently fold in the mashed bananas, drained crushed pineapple, and chopped pecans. Stir until they are evenly distributed throughout the batter. These additions are key to the tropical flavor and moist cake texture.
6. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
8. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting. You’ve created a beautiful and moist cake!
Variation Ideas:
- Coconut Hummingbird Cake: Add 1/2 cup shredded coconut to the batter for an extra tropical twist.
- Mini Hummingbird Cupcakes: Bake the batter in cupcake liners for 18-22 minutes for individual moist cake treats.
- Spiced Hummingbird Cake: Increase cinnamon to 1 1/2 teaspoons and add 1/2 teaspoon ground nutmeg or allspice for more warmth.
Storage Instructions:
Store your Pineapple Hummingbird Cake in an airtight container in the refrigerator for up to 3-4 days. Because of the cream cheese frosting, it’s best kept chilled. For longer storage, you can freeze individual slices, well-wrapped, for up to a month. Thaw in the refrigerator before serving to enjoy the moist cake.
Frequently Asked Questions (FAQ):
- Why is it called Hummingbird Cake? Some say it’s so delicious, it makes you “hum” with happiness, or that hummingbirds would be attracted to its sweetness.
- Can I use fresh pineapple instead of canned? Yes, but ensure it’s very finely diced and well-drained to avoid adding too much moisture to your moist cake.
- My cake is too dense, what went wrong? This often happens from overmixing the batter or using too much flour. Measure accurately and mix until just combined.
- How do I make sure my bananas are ripe enough? Look for bananas with plenty of brown spots; they will be sweeter and easier to mash, contributing to a more moist cake.
- Can I prepare the frosting ahead of time? Yes, you can make the cream cheese frosting a day in advance and store it in the refrigerator. Let it come to room temperature and re-whip before frosting your moist cake.
- Is this cake naturally dairy-free or gluten-free? No, this recipe contains dairy (in the frosting) and gluten. You would need specific substitutions for those dietary needs.