Indulge in the delightful flavors of this Tennessee Hummingbird Cake, a classic Southern dessert that is sure to impress your taste buds. This moist and flavorful cake is a perfect blend of bananas, pineapple, and nuts, all topped with a luscious cream cheese frosting.
Why You’ll Love This Recipe:
- The combination of bananas, pineapple, and nuts creates a unique and delicious flavor profile.
- The cake is incredibly moist and tender, making it a crowd-pleaser for any occasion.
- The cream cheese frosting adds a rich and creamy finish that complements the flavors of the cake perfectly.
Ingredients:
- 3 cups plain flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 3 eggs, beaten
- 1 1/2 cups cooking oil
- 2 teaspoons vanilla
- 2 1/2 cups chopped bananas
- 2 cups chopped nuts
- 1 (10 ounce) can crushed pineapple
Directions:
- Sift all dry ingredients and set aside.
- In a separate bowl, beat the eggs, then add the oil and vanilla.
- Gradually add the dry ingredients to the wet mixture and beat for about 2 minutes.
- Fold in the bananas, pineapple, and nuts gently with a fork—do not overmix.
- Pour the batter into a greased cake pan and bake at 350 degrees Fahrenheit for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12
- Kcal: 380 per serving
Storage:
Store the Tennessee Hummingbird Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months.
Recipe Tips:
- Make sure not to overmix the batter once the fruits and nuts are added to keep the cake light and fluffy.
- You can customize the cake by adding a sprinkle of shredded coconut or a drizzle of caramel sauce on top before serving for an extra touch of flavor.
Enjoy this delicious Tennessee Hummingbird Cake with friends and family for a sweet treat that is sure to impress!”