Have you ever heard of the Hummingbird cake? You are correct. We are not talking about Hummingbirds. It is a sweet treat that is a common but popular choice. We are going to make a cake made with oil instead of butter. It contains more fruit than flour, doesn’t need beating, and can be topped with cream cheese icing.
Contrary to the recipe, there are no birds, and the final result will surely take you to the seventh cloud. Some say that the cake’s name is because it attracted hummingbirds when it was first made. Others say the banana yellow streaks were reminiscent of the bird’s plumage.
Whatever the reason, we’ll give you today’s recipe for a classic Hummingbird Cake. It will be more delicious than any designer cakes online or ones you make at home. The cake mix is what makes these super moist hummingbird cakes! It has a delicious “from scratch” flavour thanks to the crushed pineapple, mashed banana and chopped pecans.
Are you ready to bake a masterpiece of baking? Let’s get going!
Hummingbird cake recipe ingredients
Hummingbird Cake
1 box of yellow cake mix
1/2 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
3/4 cup oil
3 eggs
3 mashed bananas
8 oz canned crushed pineapple
3/4 cup chopped pecans
Cream Cheese Frosting
1 cup unsalted butter
2 packages of cream cheese
1/2 teaspoon salt
2 teaspoons
6 to 6 1/2 cups powdered sugar
Instructions for: Hummingbird cake
* Preheat the oven to 350°F.
Mix all ingredients, except chopped pecans, in a bowl with a stand mixer. After 30 seconds on low speed, increase speed to medium and continue mixing for 2 minutes.
* Fold in the pecans and divide the batter among three 8-inch cake pans.
Bake, the batter at 350 degrees F for 25-30 minutes, or until a toothpick comes clean.
Let the cake cool in the oven. Once they are cool enough to handle, transfer them to a wired tray for cooling.
Cream Cheese Frosting
* Cut butter into small pieces and add it to your mixer bowl. Beat on low speed or medium speed until the butter is smooth and soft.
* Cut the cold cream cheese into small pieces. Add the butter to the bowl and beat at medium speed until well combined.
* Mix in the vanilla, then gradually add the powdered sugar. Continue beating at low speed until the mixture is smooth.
Cover the powdered sugar with a towel to keep it from settling on the bowl. Now, increase the speed of the mixer and whip up a fluffy mixture.
Do not overbeat, or your frosting may become too soft. If that happens, you can refrigerate the frosting for a few minutes to firm it up.
* Store it in the fridge. It will be at its best when cold.
