AI made a Hummingbird Cake for work and it was the bomb!! Every raved and argued over the last piece. It was (3) 10 in layers, stacked with pineapple cream cheese in between. I used macsmom Banana Cake WASC with BC Butter Pecan and subbed liquid coffee creamer for the water. It had 6 eggs, banana yogurt, cake flour, etc. I could NOT stop eating the batter!! OMG!!! That stuff was AMAZING!! OK, OK, I'm back, where was I? Oh yes, the cake. When it was sliced, it crumbled. You had to catch it or it would fall to pieces. It was moist. Tasted awesome. What did I not do?? Or did??
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A Hummingbird Cake originated in the south and is traditionally made with the pineapple in the cake itself…not the frosting. I guarantee if you make the real deal, you'll LOVE it! It also doesn't have any regular buttercream on it. It's all done with cream cheese frosting. I'm in Virginia and the people here love Hummingbird Cake. Here is the original recipe…I think it dates back to the 50s or 60s.
Hummingbird Cake
3 cups all purpose flour
2 cups sugar
1 tsp salt
3 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 can (8 oz) crushed pineapple
2 cups chopped pecans, divided (1 cup/1cup)
2 cups chopped bananas
In a large bowl, mix together the dry ingredients. Add eggs, and oil and mix just until the dry ingredients are moist - do not beat! Add vanilla, pineapple, pecans and bananas and mix until combined. Pour batter into 3, well-greased, 9 inch cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted comes out clean. Cool in pans 10 minutes and then cool completely on baking racks.
Fill the layers with cream cheese frosting and frost entire cake with cream cheese frosting. Sprinkle the cake with the other 1 cup chopped pecans.
A Hummingbird Cake originated in the south and is traditionally made with the pineapple in the cake itself…not the frosting. I guarantee if you make the real deal, you'll LOVE it! It also doesn't have any regular buttercream on it. It's all done with cream cheese frosting. I'm in Virginia and the people here love Hummingbird Cake. Here is the original recipe…I think it dates back to the 50s or 60s.
Hummingbird Cake
3 cups all purpose flour
2 cups sugar
1 tsp salt
3 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 can (8 oz) crushed pineapple
2 cups chopped pecans, divided (1 cup/1cup)
2 cups chopped bananas
In a large bowl, mix together the dry ingredients. Add eggs, and oil and mix just until the dry ingredients are moist - do not beat! Add vanilla, pineapple, pecans and bananas and mix until combined. Pour batter into 3, well-greased, 9 inch cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted comes out clean. Cool in pans 10 minutes and then cool completely on baking racks.
Fill the layers with cream cheese frosting and frost entire cake with cream cheese frosting. Sprinkle the cake with the other 1 cup chopped pecans.
Yep, I used everything above but added a few changes [coffee creamer/tiny bit of crushed pineapples in frosting] which drove it over the top!!
It was covered in cream cheese icing too.
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I used macsmom Banana Cake WASC with BC Butter Pecan and subbed liquid coffee creamer for the water. It had 6 eggs, banana yogurt, cake flour, etc.
Can you post the exact recipe you used? I'm a little confused since you said you used everything in the recipe I posted but said you used this recipe above. It may help pinpoint what went wrong. It may be with the coffee creamer. Not sure.
My firewall will not let me into the googledocs so cannot post macsmom's Banana Cake recipe..sorry:-( but I followed it exactly except subbing the liquids with coffee creamer as she often suggests. Her recipe has 6 eggs, no oil. Here is the Hummingbird recipe that I used for the "hummingbird part" you know, nuts, pineapple, topping, etc. I only used the items in red. Yes, I did use 2 box mixes.
Quote:
A Hummingbird Cake originated in the south and is traditionally made with the pineapple in the cake itself…not the frosting. I guarantee if you make the real deal, you'll LOVE it! It also doesn't have any regular buttercream on it. It's all done with cream cheese frosting. I'm in Virginia and the people here love Hummingbird Cake. Here is the original recipe…I think it dates back to the 50s or 60s.
Hummingbird Cake
3 cups all purpose flour
2 cups sugar
1 tsp salt
3 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 can (8 oz) crushed pineapple
2 cups chopped pecans, divided (1 cup/1cup)
2 cups chopped bananas
In a large bowl, mix together the dry ingredients. Add eggs, and oil and mix just until the dry ingredients are moist - do not beat! Add vanilla, pineapple, pecans and bananas and mix until combined. Pour batter into 3, well-greased, 9 inch cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted comes out clean. Cool in pans 10 minutes and then cool completely on baking racks.
Fill the layers with cream cheese frosting and frost entire cake with cream cheese frosting. Sprinkle the cake with the other 1 cup chopped pecans.
This recipe has no baking powder/soda. . . is this correct?
Quote:
My firewall will not let me into the googledocs so cannot post macsmom's Banana Cake recipe..sorry:-( but I followed it exactly except subbing the liquids with coffee creamer as she often suggests. Her recipe has 6 eggs, no oil. Here is the Hummingbird recipe that I used for the "hummingbird part" you know, nuts, pineapple, topping, etc. I only used the items in red. Yes, I did use 2 box mixes.
So, you used a 20 oz can of pineapple undrained AND added coffee creamer plus mashed (rather than chopped) bananas, for a total of how much liquid?
MacsMom's banana cake
1 box banana cake mix
1 box white cake mix
6 eggs
2 1/4 c cake flour
2 1/3 c sugar
1 1/2 tsp salt
1 tsp baking soda
1 pkg banana pudding mix
2 (6 oz) containers banana yogurt
1 1/3 c vanilla coffee creamer
1 1/3 c water
1 Tbsp vanilla
3 very ripe bananas
1/2 c butter softened.
Plus you added a 20 ounce can of crushed pineapple with the juice, 2 (more) cups mashed bananas, one cup chopped walnuts and replaced the water with extra coffee creamer?
Is this correct?
MacsMom's banana cake
1 box banana cake mix
1 box white cake mix
6 eggs
2 1/4 c cake flour
2 1/3 c sugar
1 1/2 tsp salt
1 tsp baking soda
1 pkg banana pudding mix
2 (6 oz) containers banana yogurt
1 1/3 c vanilla coffee creamer
1 1/3 c water
1 Tbsp vanilla
3 very ripe bananas
1/2 c butter softened.
Plus you added a 20 ounce can of crushed pineapple with the juice, 2 (more) cups mashed bananas, one cup chopped walnuts and replaced the water with extra coffee creamer?
Is this correct?
....yep, and I actually used 5 bananas!!
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There was waaaaay too much liquid in that recipe. Sometimes it's easier and cheaper to just use the original scratch recipes instead of doctoring up a boxed mix…in your case, 2 boxed mixes! After you added extra flour, sugar, coffee creamer, yogurt and everything else, you would have come out so much cheaper and had a better result with the real recipe.
I am sure it tasted great with all those bananas in it! I just think there was too much liquid and not enough flour to hold it together….I don't know. The ratios were just way off.
Try the scratch recipe!! I know you will LOVE it! It's very dense. You only need a really small piece of it, so a 9 inch round cake with the 3 layers will feed about 18 people, if not more.
Please try it and let me know what you think! This way you will know what a real Hummingbird cake is supposed to taste like! :o)
Good luck!!!
Thanks for the recipe mfeagan, is the pineapple drained or undrained?
Looking forward to trying this cake now :)
There was waaaaay too much liquid in that recipe. Sometimes it's easier and cheaper to just use the original scratch recipes instead of doctoring up a boxed mix…in your case, 2 boxed mixes! After you added extra flour, sugar, coffee creamer, yogurt and everything else, you would have come out so much cheaper and had a better result with the real recipe.
I am sure it tasted great with all those bananas in it! I just think there was too much liquid and not enough flour to hold it together….I don't know. The ratios were just way off.
Try the scratch recipe!! I know you will LOVE it! It's very dense. You only need a really small piece of it, so a 9 inch round cake with the 3 layers will feed about 18 people, if not more.
Please try it and let me know what you think! This way you will know what a real Hummingbird cake is supposed to taste like! :o)
Good luck!!!
ok, I'll try it...will probably make both but replace (1) of the coffee creamers with the pineapple juice..which would equal out to the original liquid but how do I keep my 5 bananas???!!
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ok, I'll try it...will probably make both but replace (1) of the coffee creamers with the pineapple juice..which would equal out to the original liquid but how do I keep my 5 bananas???!!
Try just chopping the bananas (or just some of them) into about 1/2 inch chunks rather than mashing them. Then fold them in at the very end so they don't get mashed.
My own hummingbird cake recipe is exactly the same as my carrot cake recipe. I just switch out the walnuts for pecans and chunked up bananas for the carrots. I fold in the bananas at the very end. It does make a very moist cake even though all the liquid comes from oil and eggs with no other liquids added (the pineapple has to be fairly well drained), and I can see where it would fall apart if there was any more liquid added than the oil and eggs the recipe calls for.
Great thanks for clarifying, soooo excited to try this, unfortunately will have to be next week, due to work commitments, but I shall let you know how it turns out if you like :D
I think you will LOVE it!!
And please do let me know what you think! That recipe has been used since the 50s and the little old ladies around here still make it! :)
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