Hummingbird cake is a classic Southern dessert that is loved for its moist texture and delicious combination of flavors. Traditionally made from scratch, this recipe takes a shortcut by using a cake mix to simplify the process. So, if you’re looking for an easy and quick way to bake a scrumptious hummingbird cake, this recipe is for you!
– 1 box of yellow cake mix
– 1 can (20 oz) of crushed pineapple, undrained
– 3 ripe bananas, mashed
– 1/2 cup vegetable oil
– 3 large eggs
– 1 cup chopped pecans or walnuts
– 1/2 cup sweetened shredded coconut
– 1 teaspoon vanilla extract
– Cream cheese frosting (store-bought or homemade)
1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the cake mix, crushed pineapple (with its juice), mashed bananas, vegetable oil, eggs, vanilla extract, chopped nuts, and shredded coconut. Stir until well combined.
3. Pour the batter into the prepared baking pan and smooth the top with a spatula.
4. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool completely in the pan.
6. Once cooled, frost the cake with cream cheese frosting. You can either use store-bought frosting or make your own by combining 8 oz of softened cream cheese, 1/2 cup of softened unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
7. Decorate the cake with additional chopped nuts or shredded coconut if desired.
8. Slice and serve this delectable hummingbird cake to delight your family and friends!
Now, let’s move on to some commonly asked questions about this easy hummingbird cake recipe:
Q1. Can I use a different cake mix flavor?
A1. Yes, you can experiment with different flavors like vanilla or spice cake mix to give your hummingbird cake a unique twist.
Q2. Can I substitute fresh pineapple for crushed pineapple?
A2. Yes, you can use fresh pineapple, but make sure to drain any excess juice before adding it to the batter.
Q3. Can I omit the nuts or coconut?
A3. Absolutely! If you have any allergies or simply don’t like nuts or coconut, feel free to leave them out or substitute with your favorite add-ins.
Q4. Can I make this recipe into cupcakes?
A4. Yes, you can divide the batter into cupcake liners and adjust the baking time accordingly. Start checking for doneness at around 15-20 minutes.
Q5. How should I store the leftover cake?
A5. Store the cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving.
Q6. Can I freeze this cake?
A6. Yes, this cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Q7. Can I make this recipe without a cake mix?
A7. Yes, you can make a hummingbird cake from scratch using flour, sugar, baking soda, salt, cinnamon, mashed bananas, crushed pineapple, oil, eggs, vanilla extract, and your choice of add-ins. There are various from-scratch recipes available online.
Enjoy baking this easy hummingbird cake recipe and indulge in its delightful flavors!