Easy Hummingbird Cake

According to Wikipedia, Hummingbird cake is a combination of banana and pineapple spice cake and is common in the Southern United States. It also known as is created on the island of Jamaica by the nation’s native bird.  I seldom make carrot, banana cake and muffin. This cake tastes more like carrot cake because it contains walnuts and has a cream cheese frosting.  Hummingbird cake is moist because of the bananas and pineapple. It becomes a Southern classic household favorite. There are many easy recipes to create hummingbird cake. However, in my blog I just want to share an easy way to make this cake. I also cut down in half on this recipe’s ingredients to make it even easier for people who want to make a smaller cake. As with many of my cakes or muffins recipes, this cake will use the same methods. I serve this cake to all my friends, and they love it. Now, it will be yours to love also.

Ingredients:

Dry ingredients:

1 ½ cups self-rising flour

1/4 tsp baking soda

1/2 tsp cinnamon powder

1/4 tsp nutmeg

Wet ingredients:

2 eggs

1/3 cup vegetable oil

1/4 cup pineapple juice (either from a can or juice from fresh pineapple)

Other ingredients:

1/2 cup chopped pecans or walnuts

1/2 cup fresh or canned pineapple (chopped to fine pieces)

1 cup mashed ripened bananas

Cream cheese frosting:

4 oz. cream cheese (room temperature)

3 tbs softened butter

1 cup powdered sugar

1 tsp vanilla, salt, a little milk, if needed

Equipment:

8” x 8” square or round cake pan

 

Directions:

Preheat the oven to 350°F (149°C).

Grease and flour the cake pan with 1 tbs of all-purpose flour.

Whisk the dry ingredients in a mixing bowl.

In a blender, combine all the wet ingredients, and blend well.

Pour the blended wet ingredients into the dry ingredients mixture  and whisk until completely combined. Add chopped pineapple, bananas, and walnuts or pecans.

Spread batter evenly into the prepared cake pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. 

Once completely cooled, remove cakes from pan and spread the frosting over the cake.

While the cake is baking, you can make the frosting.

In a medium bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste to your liking. 

Tip:

Refrigerate the cake at least 30 minutes before serving.