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- #1331
This cake is a Southern favorite and is made with cake mix, mashed banana, crushed pineapple, nuts and frosted with a rich cream cheese frosting.
serves/makes:
ready in:
1-2 hrs
2 reviews
ingredients
shortening and flour for greasing pans
1 package (15-18 ounce size) plain yellow cake mix
1 can (8 ounce size) crushed pineapple in juice, undrained
1 cup mashed bananas
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1 cup chopped nuts (pecans or walnuts) optional
1 package (8 ounce size) cream cheese, at room temperature
1/2 cup butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
nuts, for garnish (chopped or halves)
directions
Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round cake pans.
Combine the cake mix, pineapple (with juice), bananas, water, oil, eggs, and cinnamon in a large mixing bowl. Beat on low speed with an electric mixer for one minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes. Stir the vanilla extract, banana extract, and nuts into the cake batter by hand.
Divide the batter between the cake pans. Place the pans in the oven and bake at 350 degrees F for 30 minutes or until the cakes are lightly browned and the tops spring back when touched lightly.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Loosen the cakes from the pans and invert onto cooling racks to cool completely before icing.
Combine the cream cheese and butter in a mixing bowl and beat on medium speed with an electric mixer for 1 minute. With the mixer running, slowly add the confectioners sugar and vanilla. Turn the mixer to medium high and beat for 2 minutes or until the frosting is fluffy.
Spread the frosting on the top of one cake. Place the second cake on top (if more layers are desired, slice each cake in half lengthwise and frost between each layer). Frost the top and sides of the cake.
Garnish the hummingbird cake with nuts, if desired.
recipe tips
Grease and flour the pans well to make it easier to remove the cakes.
Mix the batter just until combined to avoid overmixing, which can result in a dense cake.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them set and reduces the risk of breaking.
For a more moist cake, you can add a bit more mashed banana or a small amount of applesauce.
If the frosting is too thick, add a teaspoon of milk or cream to reach the desired consistency.
If the frosting is too soft to spread, chill it in the refrigerator for a short time.
If the cake layers have a dome, trim them flat with a knife for even stacking.
Let the cake set in the refrigerator for a while after frosting to make slicing easier.
common recipe questions
Can I make this cake without a cake mix?
Yes, you can make Hummingbird Cake from scratch using a basic 2 layer cake recipe.
What can I use instead of banana extract?
If you don't have banana extract, you can increase the vanilla extract or omit the banana extract altogether. The mashed bananas already provide some banana flavor.
Can I use fresh pineapple instead of canned?
Yes, you can use finely chopped fresh pineapple, but make sure it's well-drained to avoid adding too much moisture to the batter.
Is it necessary to use nuts in the cake?
Nuts are optional. They add texture and flavor but can be omitted for those with allergies or preferences.
How do I know when the cakes are done baking?
The cakes are done when they are lightly browned, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
How can I make sure the cream cheese frosting is smooth?
Make sure the cream cheese and butter are at room temperature and beat them well before adding the confectioners' sugar.
How long can I store this cake?
Store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.
Can I freeze Hummingbird Cake?
Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and freeze for up to 3 months. Thaw and frost before serving.
nutrition data
660 calories, 36 grams fat, 81 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
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daisyduke REVIEW:
December 8, 2021This Hummingbird Cake recipe is simply amazing! I was a little hesitant to try it at first, but it turned out to be one of the best cakes I've ever made. It's definitely a crowd-pleaser! I would highly recommend this recipe to anyone - it's definitely worth it.
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born2bead REVIEW:
April 3, 2011This is a wonderful cake! Moist, flavorful and so easy to make. I follow the recipe exactly I have made it many times since I first found the recipe and I always get raves for it. No one ever believes it starts with a cake mix!
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