This delightful Hummingbird Cake is a classic Southern dessert, perfect for anyone exploring cake recipes with cream cheese. Its moist, fruity layers and luscious frosting make it an unforgettable treat you’ll want to bake again and again.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for moisture and flavor. Use very ripe, spotted bananas.
- Crushed Pineapple: Canned, undrained for best results.
- Pecans: Toasted for enhanced flavor. Walnuts are a good substitute.
- Cream Cheese: Full-fat cream cheese is best for a rich frosting.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4-5 medium bananas)
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 12-16
- Tools: Two 9-inch round cake pans, mixing bowls, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
2. Combine Wet Ingredients (Part 1)
In a separate large bowl, beat the granulated sugar and vegetable oil until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Incorporate Fruits and Nuts
Stir the undrained crushed pineapple and mashed bananas into the wet ingredient mixture. Gently fold in the toasted chopped pecans. This ensures a wonderfully moist and flavorful cake.
4. Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake tough.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Beat in the vanilla extract. Gradually add the powdered sugar, one cup at a time, until the frosting is light and fluffy.
7. Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the cream cheese frosting over the top. Carefully place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake. This results in a beautiful finish for your cake recipes with cream cheese.
Variation Ideas:
- Coconut Infusion: Add ½ cup of shredded coconut to the cake batter for an extra tropical twist.
- Spice It Up: Include a pinch of nutmeg or allspice for a warmer flavor profile.
- Mini Cakes: Bake in a cupcake tin for individual servings, adjusting baking time.
Storage Instructions:
Store leftover Hummingbird Cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration to maintain its freshness and consistency. For best flavor, let it come to room temperature for about 30 minutes before serving.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pineapple instead of canned?
A: You can, but you’ll need to finely chop and drain it very well to avoid adding too much moisture to the batter. Canned, undrained pineapple is traditionally used.
Q: How do I know when the bananas are ripe enough?
A: Your bananas should have plenty of brown spots on the peel, indicating they are very sweet and easy to mash.
Q: Can I freeze Hummingbird Cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted is best). Wrap tightly in plastic wrap, then aluminum foil. It will keep for up to 2-3 months. Thaw in the refrigerator.
Q: My cream cheese frosting is too thin. What should I do?
A: Try adding a bit more powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese were softened but not melted.
Q: Is this cake very sweet?
A: Hummingbird Cake is known for its sweet and rich flavor, balanced by the fruit and tangy cream cheese frosting.
Q: Can I use a different oil?
A: You can use other neutral oils like canola oil or grapeseed oil.