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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup vegetable oil - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 ½ cups crushed ripe bananas - 1 cup crushed pineapple, well-drained - 1 cup finely chopped pecans or walnuts - ½ cup unsweetened shredded coconut - ½ cup diced fresh mango (optional) The main ingredients in Hummingbird Cake create a joyful blend of flavors. You can see the vibrant mix of tropical fruits and nuts. The bananas and pineapple add sweetness and moisture. The nuts give a nice crunch, while the coconut brings extra texture. Each bite feels like a trip to a sunny paradise. - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 4 cups powdered sugar - 1 teaspoon pure vanilla extract - Chopped pecans or shredded coconut for garnish (optional) The cream cheese frosting is rich and creamy. It perfectly balances the sweet cake. Using room temperature ingredients helps the frosting stay smooth. You can also add a sprinkle of nuts or coconut on top. This gives your cake a beautiful and inviting look. For the full recipe, check out the Tropical Hummingbird Cake section. You will love how easy it is to make this dessert. Each ingredient plays a role in creating a cake that is both fun and delicious. - Preheat the oven to 350°F (175°C). - Prepare two 9-inch round cake pans by greasing and dusting them with flour. - In a large bowl, combine 2 cups of flour, 1 ½ cups of sugar, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Whisk these dry ingredients well. - In another bowl, mix 1 cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract until smooth. Slowly add this wet mix to the dry ingredients, stirring gently. - Gently fold in 1 ½ cups of crushed bananas, 1 cup of well-drained crushed pineapple, 1 cup of chopped nuts, ½ cup of shredded coconut, and ½ cup of diced mango if you like. - Carefully divide the batter evenly between the two prepared pans. - Place the pans in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. - Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. - Transfer the cakes to a wire rack to cool completely before frosting. - In a bowl, beat 8 oz of softened cream cheese and ½ cup of softened butter until creamy. - Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until fluffy and well-mixed. - Place one cooled cake layer on a serving plate. Spread a layer of cream cheese frosting on top. - Add the second layer on top and frost the entire cake. You can garnish with chopped pecans or shredded coconut if desired. For the complete recipe, check out the Full Recipe. Enjoy your baking! - Ensure your oven is properly calibrated. An oven thermometer is a great tool for this. - Avoid overmixing the batter. Mix until just combined for the best texture. - Use room temperature ingredients for a smooth frosting. This helps everything blend well. - Chill the frosting briefly if it is too soft. A quick chill can make it easier to spread. - Display the cake on a cake stand for aesthetic appeal. This makes it look extra special. - Pair slices with fresh tropical fruit. Pineapple or mango can brighten the plate and taste delicious. These tips will help you make a great Hummingbird Cake. For the full recipe, check the earlier section. Enjoy your baking! {{image_4}} To make a vegan version, you need to replace eggs and dairy. You can use flaxseed or applesauce as egg replacers. For flaxseed, mix one tablespoon of ground flaxseed with three tablespoons of water. Let this sit for five minutes to thicken. For applesauce, use ¼ cup to replace one egg. This keeps the batter moist and fluffy. Using plant-based milk, like almond or oat milk, can replace dairy. You can also use coconut oil instead of butter for added richness. These swaps keep the cake delicious and moist. If you need a gluten-free cake, there are great flour alternatives. Almond flour or coconut flour works well. You can also use a gluten-free all-purpose blend. Make sure it has xanthan gum for better texture. Adjusting moisture is key. Gluten-free flours absorb more liquid. Add an extra egg or a bit of yogurt to help with moisture. This keeps your cake light and fluffy. You can easily change the flavors in your Hummingbird Cake. Add spices like nutmeg or ginger for warmth. These spices will enhance the cake’s tropical taste. Try adding fresh fruits too. Berries or citrus zest can give the cake a nice twist. They add bright flavors that mix well with the banana and pineapple. Experimenting with these variations makes your cake unique and fun. You can find the Full Recipe in the previous section. Happy baking! To keep your Hummingbird Cake fresh for a few days, store it in an airtight container at room temperature. This keeps the cake moist and tasty. If you want it to last longer, put it in the fridge. Just make sure to cover it well to avoid drying out. If you want to save some cake for later, freezing is a great option. First, let the cake layers cool completely. Then, wrap each layer tightly in plastic wrap. After that, put them in a freezer bag. When you are ready to enjoy the cake, take it out and let it thaw in the fridge. This helps keep the texture nice and soft. Hummingbird Cake is best enjoyed fresh, but it can last. When stored correctly, it stays good for about 4-5 days in the fridge. Watch for signs of spoilage. If you see mold or smell something off, it’s time to throw it away. Enjoy your cake while it’s still at its best! Hummingbird Cake comes from the South in the United States. It got its name from the sweet taste that attracts hummingbirds. The cake is a mix of bananas and pineapple. It often has nuts and coconut too. The dish reflects Southern hospitality and joy. Many people serve it at parties and special events. Yes, you can make Hummingbird Cake in advance. Bake the cake layers a day before. Let them cool completely, then wrap them in plastic wrap. Store them at room temperature or in the fridge. Frost the cake just before serving. This keeps the cake fresh and moist. To check if your cake is done, use a toothpick. Insert the toothpick into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake a few more minutes. Keep checking until the toothpick is clean. This method ensures the perfect bake every time. You can use a bundt pan for Hummingbird Cake. Just adjust the baking time. The cake may take longer to bake in a bundt pan. Start checking for doneness around 35 minutes. Use the toothpick test to ensure it’s fully baked. A bundt pan gives a beautiful shape and makes serving easy. Hummingbird cake is a delightful treat packed with flavors. You learned the key ingredients, step-by-step instructions, and tips for success. We explored fun variations and storage tips too. With these pointers, you can bake a perfect cake every time. Enjoy sharing this delicious dessert with friends and family. Don’t forget to experiment with flavors to make it your own! Happy baking!

- Hummingbird Cake

Get ready to delight your taste buds with this easy and flavorful Hummingbird Cake recipe! Bursting with ripe bananas, sweet pineapple, and crunchy nuts, this cake is irresistibly delicious. Follow simple steps to create a moist treat topped with creamy cream cheese frosting. Perfect for any occasion, this cake will impress your friends and family. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup vegetable oil

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 ½ cups crushed ripe bananas (about 3 medium bananas)

1 cup crushed pineapple, well-drained

1 cup finely chopped pecans or walnuts

½ cup unsweetened shredded coconut

½ cup diced fresh mango (optional, for added flavor)

Cream Cheese Frosting Ingredients:

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

4 cups powdered sugar

1 teaspoon pure vanilla extract

Chopped pecans or shredded coconut for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or cooking spray and then lightly dusting them with flour to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Whisk together thoroughly until all dry ingredients are evenly blended.

      In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. Gradually pour this wet mixture into the bowl of dry ingredients, stirring gently with a spatula until just incorporated.

        Gently fold in the crushed bananas, drained crushed pineapple, chopped nuts, shredded coconut, and diced mango (if using) with a spatula, ensuring that these ingredients are evenly distributed throughout the batter.

          Carefully divide the batter equally between the two prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

            Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Afterward, transfer the cakes onto a wire rack to cool completely.

              For the cream cheese frosting, in a mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until the mixture is creamy and smooth. Gradually add the powdered sugar, followed by the vanilla extract, continuing to beat until the frosting is fluffy and well-combined.

                Once the cake layers are completely cooled, place one layer on a serving plate. Generously spread a layer of cream cheese frosting over the top of it.

                  Position the second cake layer on top of the frosted layer, then apply the remaining cream cheese frosting to the top and sides of the cake. For decorative flair, sprinkle chopped pecans or unsweetened shredded coconut on top, if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10-12

                      - Presentation Tips: Display the cake on a beautiful cake stand and serve slices with a side of tropical fruit, such as pineapple or mango, to enhance the dish's fruity allure. Consider garnishing each slice with a sprig of mint for a fresh touch.