Hummingbird Cake – Budget Bytes

Hummingbird Cake doesn’t last- you’ll attain for a second slice earlier than you end your first! If you happen to’ve by no means heard of it, this luscious banana cake is dotted with pineapple and pecans, then smothered in delicious cream cheese frosting. You’ll pay as much as $80 for this magnificence at a bakery, however I’m displaying you how you can make Hummingbird Cake for beneath $20! Right here’s the very best half: you’ll be able to slice and freeze it, then gobble it up everytime you crave it!

What’s Hummingbird Cake?

Hummingbird cake is a traditional Southern recipe that originated in Jamaica. The batter goes heavy on the fruit and nuts; virtually half of it’s chopped banana, pineapple, and pecans. As soon as baked, the cake is layered and topped with buttery cream cheese frosting and garnished with extra pecans or pineapple.

Can I Make It Forward Of Time?

Sure, you can also make your Hummingbird Cake layers forward of time! Enable them to chill fully earlier than wrapping them in a double layer of plastic wrap. You possibly can preserve them at room temperature for as much as a day, refrigerate them for as much as two days, or freeze them for as much as a month. Frozen cake layers are simpler to frost anyway. You can too make the frosting forward of time. Maintain it in an hermetic container with plastic wrap over the floor of the frosting, and refrigerate for as much as 5 days

How To Retailer Hummingbird Cake

You possibly can retailer Hummingbird Cake in an hermetic container or wrapped in plastic wrap in your fridge for as much as 5 days. (Your family members will devour it means earlier than then.) Hummingbird Cake additionally freezes nicely and could be saved in an hermetic container or wrapped in a double layer of foil and plastic for as much as 4 months. I often portion mine in thick slices and preserve them within the freezer for future cravings. Frozen cake on a scorching summer time day is AMAZING.

Hummingbird Cake

This luscious Hummingbird Cake is dotted with bananas, pineapple, and pecans, then smothered in cream cheese frosting. It is delicious!

Writer: Monti – Funds Bytes

For the Cake

• 1 cup chopped pecans ($4.59)
• 3 cups all-purpose flour, plus extra for dusting pans ($0.42)
• 2 cups sugar ($0.78)
• 1 tsp salt ($0.08)
• 1 tsp baking soda ($0.02)
• 1/2 tsp baking powder ($0.03)
• 1 tsp floor cinnamon ($0.08)
• 3 giant eggs, calmly overwhelmed ($1.17)
• 1 ½ cups cooking oil ($1.12)
• 1 ½ tsp vanilla extract ($0.86)
• 1 (8 oz) can crushed pineapple in juice, undrained* ($0.56)
• 2 cups chopped bananas (about 4 medium bananas) ($1.00)

For the Frosting

• 12 oz cream cheese, softened ($2.62)
• 12 Tbsp salted butter, softened ($0.38)
• 3/4 tsp vanilla extract ($0.43)
• 1 pinch salt ($0.01)
• 6 cups powdered sugar ($1.75)

• Set a rack within the heart of your oven and preheat it to 350°F. Whereas the oven preheats, set a heavy-bottomed skillet over medium warmth and add the pecans in a skinny layer. Toast the pecans for five to eight minutes, stirring sometimes.

• Whereas the pecans toast, whisk collectively the flour, sugar, salt, baking soda, baking powder, and cinnamon in a big bowl.

• Add the eggs and vegetable oil, stirring simply till the moist elements moisten the dry elements and no extra.

• Add vanilla, crushed pineapple in its juices, chopped bananas, and toasted pecans. Stir the elements as little as attainable whereas totally incorporating them.

• Grease three 9-inch cake pans. Cowl the bottoms with parchment paper, grease the parchment, and calmly mud the underside and sides of the pans with flour. Divide the batter evenly between the pans and bake till a toothpick inserted within the heart comes out clear, about 25 to half-hour. Cool pans for 10 minutes earlier than eradicating the cake layers. Cool layers for 1 hour.

• Whereas the cake bakes, in a really giant bowl, add the cream cheese, salted butter, vanilla, and a pinch of salt. Beat with an electrical mixer on medium velocity till clean. Then add the powdered sugar cup by cup, beating at low velocity after every addition.

• As soon as the sugar has been totally integrated, enhance the velocity to medium-high, and beat till fluffy, 1 to 2 minutes.

• Place the primary cake layer on a serving platter or cake stand. Unfold 1 cup of the frosting on prime, ranging from the middle and dealing your means out. You need a layer of frosting that’s ¼ inch deep.

• High with the second cake layer and unfold with 1 cup of frosting, working from the middle out.

• High with the third layer, and unfold the remaining frosting excessive and calmly across the sides. Garnish the highest with pecans, berries, or candied pineapple rings.*

See how we calculate recipe prices right here.

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*An 8 ounce can incorporates ⅓ cup pineapple juice plus ½ cup crushed pineapple.
*This recipe is for a unadorned cake, IE the perimeters are barely frosted. If you happen to’d prefer to frost the perimeters with a thicker layer, use 2 sticks of butter, 2 packages of cream cheese, 8 cups of powdered sugar, and 1 teaspoon of vanilla.
*To sweet the pineapple rings cowl them in a thick layer of brown sugar and fry them in 2 tablespoons of butter per ring over medium warmth till golden.

Serving: 1sliceEnergy: 1287kcalCarbohydrates: 195gProtein: 10gFats: 57gSodium: 510mgFiber: 8g

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The right way to Make Hummingbird Cake – Step by Step Photographs

Set a rack within the heart of your oven and preheat it to 350°F. Whereas the oven preheats, set a heavy-bottomed skillet over medium warmth and add 1 cup of chopped pecans in a skinny layer. Toast the pecans for five to eight minutes, stirring sometimes. They’re prepared after they have barely deepened in coloration and the air smells toasty.

Whereas the pecans toast, whisk collectively 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of cinnamon in a big bowl.

Add the three eggs and 1 1/2 cups vegetable oil, stirring simply till the moist elements moisten the dry elements. Don’t overmix.

Add 1 1/2 teaspoons of vanilla, 8 ounces of crushed pineapple, 2 cups of chopped bananas, and a cup of toasted pecans. Then stir the elements as little as attainable whereas totally incorporating them.

Grease three 9-inch cake pans. Cowl the bottoms with parchment paper, grease the parchment, and calmly mud the underside and sides of the pans with flour. Use a dry cup measure to divide the batter evenly. Bake till a toothpick inserted within the heart comes out clear, about 25 to half-hour. Cool the pans on wire racks for 10 minutes earlier than eradicating the desserts from the pans. Cool the layers on wire racks earlier than frosting for 1 hour.

Whereas the cake bakes, in a really giant bowl, add the 12 ounces of cream cheese, the 12 tablespoons of salted butter, 3/4 teaspoon vanilla, and a pinch of salt. Beat with an electrical mixer on medium velocity till clean. Then add the powdered sugar cup by cup, beating at low velocity after every addition till blended.