Delicate, sodden, really simple hummingbird cake that makes a delightful spring and summer dessert. This variant of a Hummingbird cake is so natural, that it's made into a jab cake and made additional clammy from a layer of a sweet, smooth sauce.
Hummingbird Cake
If you're a fan of sweet, tropical flavors and a moist, tender cake texture, you're going to love hummingbird cake. This classic southern dessert is a delicious combination of ripe bananas, pineapple, and pecans, all baked into a fluffy cake and topped with a luscious cream cheese frosting.
But why stop at just a traditional cake when you can indulge in a hummingbird dump cake? This dessert takes the classic recipe to the next level by simplifying the process and adding a delicious crumbly topping. With just a few simple steps, you can have a warm and comforting dessert that will have your taste buds singing.
As often as possible Asked Questions:
How do let me know if my cake is prepared?
Do baking dishes influence preparation time?
Putting away Recommendation:
- Why do they call it a Hummingbird Cake?
The origin of the name "Hummingbird Cake" is not entirely clear. Some sources suggest that it was named after the hummingbird bird because it is sweet enough to attract the bird. Others claim that the cake's crumbly texture resembles the delicate structure of a hummingbird's nest. The cake is believed to have originated in the Southern United States, where it is a popular dessert.
- What kind of icing do you use on a Hummingbird Cake?
The traditional icing used on a Hummingbird Cake is cream cheese frosting. Cream cheese frosting is a rich and tangy frosting made with cream cheese, butter, powdered sugar, and vanilla extract. It complements the sweet and fruity flavors of the cake and adds a smooth and creamy texture.
- What are the ingredients of a Hummingbird Cake?
The ingredients of a Hummingbird Cake typically include flour, sugar, baking soda, salt, cinnamon, eggs, vegetable oil, vanilla extract, crushed pineapple, mashed bananas, and chopped pecans. Some variations may also include shredded coconut or raisins. The combination of these ingredients creates a moist and flavorful cake with a tropical twist.
- What does a Hummingbird Cake taste like?
A Hummingbird Cake is a deliciously moist and flavorful cake that is sweet and fruity with a hint of cinnamon. The crushed pineapple and mashed bananas give the cake a tropical flavor, while the chopped pecans add a nutty crunch. The cream cheese frosting adds a tangy sweetness that balances the flavors of the cake. Overall, a Hummingbird Cake is a rich and satisfying dessert that is perfect for any occasion.
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Hummingbird Cake
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/4 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 4 medium ripe bananas
- 8 oz crushed pineapple with juice
- 1 cup chopped pecans
Topping:
- 14 oz can sweeten condensed milk
- 1 cup crushed pineapples most juices squeezed out, not all
- 1/2 tsp cinnamon
- 1/4 cup whipped cream optional
Frosting:
- 16 oz packs of cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans
Topping:
- 1 1/2 cups chopped pecans for topping the cake optional
Directions
- Preheat the stove to 350° and oil a 9x13 metal baking dish.
- Consolidate flour, the two sugars, baking pop, walnuts, and cinnamon on an enormous blending bowl.
- In a different bowl, whisk together oil, eggs, vanilla concentrate, squashed pineapple, and crushed bananas. Rush until all is consolidated.
- Empty wet fixings into the dry fixings. Blend in with a spatula until easily joined.
- Empty cake hitter into the pre-arranged baking container and spread it equally.
- Heat for 40-45 minutes. (Try to begin minding the cake following 35-40 minutes to check whether it's finished. Various sorts of baking dishes, similar to glass, metal, and earthenware, will influence the preparation time marginally.)
- Do a toothpick test in the focal point of the cake to check whether it's finished, or do a touch test. (Most cakes are additionally done when the interior temperature comes to 200° to 210°, with most cakes expecting to get to 210°.)
- Allow the cake to cool for around 10 minutes. Punch holes all around the cake (use something about a pencil thickness).
Besting:
- In a blending bowl, whisk improved consolidated milk, pineapple, cinnamon, and whipped cream (if utilized) together.
- Uniformly, pour sweet sauce blend all around the cake. Allow it to leak in and cool totally prior to icing.
Icing:
- Beat margarine and cream cheddar together, on medium-rapid, until smooth, 1-2 minutes. Scratch the sides and lower part of the bowl.
- Bring down the speed to low and beat-in powdered sugar, cinnamon, walnuts, and vanilla concentrate.
- Turn the speed back up to medium-high and beat for around 3-4 minutes, until the icing is light, smooth and cushy.
- When the cake is cooled, equitably glaze the cake everywhere.
- Discretionary: spread cleaved walnuts all around the highest point of the glazed cake.
- Serve immediately or cover and keep the cake refrigerated until prepared to serve.
Putting away:
- You can store the cake in a similar dish where you prepared it. Make a point to cover the cake hermetically sealed with cling wrap or a cake dish top and refrigerate. Keep the cake refrigerated and consume inside 3-4 days.
Nutrition
