Prepare yourself for a delightful journey into the world of homemade magnolia bakery hummingbird cake recipe with pineapple. Originating from the South, this cake is a blend of banana, pineapple, and spices, crowned with creamy cream cheese frosting and toasted pecans.
Perfect for celebrations, weddings, or just a sweet craving, this two-layer masterpiece is about to become your new favorite. Let’s start into the step-by-step process of creating this irresistibly moist and flavorful cake.
According to Southern Living
This cake first began as a basic tube cake without icing. In the early 20th century, when fruits like canned pineapple and bananas became more readily available in grocery stores, these simple spiced cakes became common in community cookbooks. These recipes usually had names like this: A Cake That Lasts (probably because it stayed moist and good) or Bird of Paradise Cake.
Who Invented the Hummingbird Cake Recipe?
The recipe for Hummingbird Cake was first seen in Jamaica in the 1960s, where it was known as “Doctor Bird Cake.“ It was named after the Jamaican national bird,the hummingbird (also known as the doctor bird). The recipe was made with canned pineapple, bananas, and tropical spices, and was shared to promote tourism.
In 1978, the recipe was first published in the United States by Southern Living magazine, submitted by Mrs. L.H. Wiggins of North Carolina. The recipe quickly became popular in the Southern U.S. and is still known as a classic dessert there to this day.
What is Magnolia Bakery Hummingbird Cake Recipe?
The Magnolia Bakery Hummingbird Cake recipe is a southern classic known for its moist texture, delightful blend of flavors, and cream cheese frosting. Originating from the renowned Magnolia Bakery, this cake is a true symbol of comfort and indulgence.
“As renowned chef Julia Child once said, “A party without cake is just a meeting.” Embrace the joy of baking and elevate your gatherings with the best Magnolia Bakery Hummingbird Cake recipe.”
One of the most delicious recipe is Lloyds Carrot Cake Recipe in my website “A Crispy Cookies”. Find the simple recipe and enjoy making this tasty treat. Treat yourself to the deliciousness of homemade carrot cake. It’s very easy and delightful.
Equipments
Electric mixer (worth every penny and some)
Magnolia Bakery Hummingbird Cake Recipe Ingredients
For the Cake
- Pecans (2 cups): Start by toasting these for 6 minutes at 350°F (175°C).
- Flour (3 cups): All-purpose flour ensures the right texture.
- Baking Soda (1 tsp): The rising agent for fluffy layers.
- Cinnamon (1 and 1/2 tsp): Adds warmth to the cake.
- Allspice (1/2 tsp): A spice mix for a unique flavor.
- Salt (1/2 tsp): Balances the overall taste.
- Bananas (2 cups mashed): Aim for brown and spotty for optimal sweetness.
- Crushed Pineapple (1 can – 8 ounces): Keep the juices for flavor.
- Eggs (3 large): Ensure they are at room temperature.
- Vegetable Oil (2/3 cup): For moistness without overpowering.
- Brown Sugar (1 cup): Adds sweetness and depth.
- Granulated Sugar (3/4 cup): Provides additional sweetness.
- Vanilla Extract (2 tsp): Elevates all flavors.
For the Cream Cheese Frosting
- Cream Cheese (16 ounces): Full-fat for richness.
- Butter (3/4 cup): Softened for smoothness.
- Confectioners’ Sugar (5 cups): Adds sweetness and body.
- Vanilla Extract (2 tsp): Enhances frosting flavors.
- Salt (1/8 tsp): A pinch to balance sweetness.
How to Make an Old-Fashioned Hummingbird Cake Recipe
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add the Wet Ingredients: Incorporate beaten eggs, oil, and vanilla extract into the dry mixture. Mix until well combined.
- Incorporate the Fruits and Nuts: Stir in crushed pineapple with its juice, mashed bananas, and chopped pecans. Mix until evenly distributed.
- Divide and Bake: Divide the batter among the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Cool and Level: Cool cakes in pans on a wire rack, then remove and level the tops.
- Make the Cream Cheese Frosting: Beat together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cake: Spread frosting between layers and on top and sides of the cake.
- Chill and Serve: Refrigerate for 1 hour before slicing. For enhanced flavors, let the cake sit for a few hours.
Time Table
| Prep Time: 30 minutes | Baking Time: 25-30 minutes | Cooling Time: 1 hour | Total Time: 2 hours |
Additional Tips
- Ensure ingredients are at room temperature for optimal mixing
- Use ripe bananas for a natural sweetness and moist texture.
- Toast pecans lightly for enhanced flavor.
Magnolia Bakery Hummingbird Cake Recipe Nutrition Facts
(Per Serving – Makes 12 servings)
- Calories: 480
- Total Fat: 32g
- Cholesterol: 65mg
- Sodium: 280mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 5g
Magnolia Bakery Hummingbird Cake Recipe FAQ’S
Q1. What is Magnolia Bakery Hummingbird Cake Recipe made of?
- The Magnolia Bakery Hummingbird Cake recipe includes all-purpose flour, cinnamon, baking soda, salt, vegetable oil, sugar, eggs, vanilla extract, mashed bananas, crushed pineapple, and chopped pecans. It’s topped with Cream Cheese Icing and garnished with pecans.
Q2. Why is my Hummingbird Cake dense?
- Your Magnolia Hummingbird Cake may turn out dense if you over mix the batter or if the measurements are inaccurate. Ensure you follow the recipe, mix ingredients just until combined, and measure accurately to achieve the desired light and moist texture.
Q3. Why is it called hummingbird cake?
- The cake is called Hummingbird Cake due to its sweet and tropical flavors, reminiscent of a hummingbird’s nectar. The origin is speculated to be from Jamaica, and the cake made its way to the U.S., becoming popular for its delightful taste.
Q4. How long will a Hummingbird Cake last?
- The Magnolia Bakery Hummingbird Cake lasts about 5 days when stored covered in the refrigerator. For extended freshness, you can freeze it for up to 3 months. Thaw overnight in the fridge and bring it to room temperature before serving.
Q5. Can I make substitutions in the Magnolia Bakery Hummingbird cupcake recipe?
- Yes, you can make substitutions based on your dietary preferences or ingredient availability. For example, you can use walnuts instead of pecans or opt for a different frosting flavor.
Q6. What does Hummingbird Cake Magnolia bakery recipe taste like?
- Magnolia Bakery Hummingbird Cake recipe has a sweet, fruity, and slightly spicy flavor profile. It’s a delightful blend of banana and pineapple, with hints of cinnamon and pecans. The cream cheese icing adds a rich and tangy element, creating a tropical and indulgent taste experience.
As you slice into the Magnolia Bakery Hummingbird Cake recipe, remember that every bite carries not just the sweetness of sugar and the richness of cream cheese but also the warmth of shared moments. Whether it’s a special occasion or a simple gathering, this homemade masterpiece has the power to turn ordinary moments into cherished memories. So, embrace the joy of baking, share this delightful creation with your loved ones, and let the aroma and taste of the Magnolia Bakery Hummingbird Cake recipe fill your home with happiness.
Share the Joy!
If you like the Magnolia Bakery Hummingbird Cake recipe from scratch, savor every slice of the Magnolia Bakery Hummingbird Cake. Share this delightful creation with loved ones, turning ordinary moments into sweet memories and feel free to drop your family recipe stories in the comments.
Magnolia Bakery Hummingbird Cake Recipe: Southern Tradition
Ingredients
- For the Cake:
- Pecans 2 cups: Start by toasting these for 6 minutes at 350°F (175°C).
- Flour 3 cups: All-purpose flour ensures the right texture.
- Baking Soda 1 tsp: The rising agent for fluffy layers.
- Cinnamon 1 and 1/2 tsp: Adds warmth to the cake.
- Allspice 1/2 tsp: A spice mix for a unique flavor.
- Salt 1/2 tsp: Balances the overall taste.
- Bananas 2 cups mashed: Aim for brown and spotty for optimal sweetness.
- Crushed Pineapple 1 can - 8 ounces: Keep the juices for flavor.
- Eggs 3 large: Ensure they are at room temperature.
- Vegetable Oil 2/3 cup: For moistness without overpowering.
- Brown Sugar 1 cup: Adds sweetness and depth.
- Granulated Sugar 3/4 cup: Provides additional sweetness.
- Vanilla Extract 2 tsp: Elevates all flavors.
- For the Cream Cheese Frosting:
- Cream Cheese 16 ounces: Full-fat for richness.
- Butter 3/4 cup: Softened for smoothness.
- Confectioners’ Sugar 5 cups: Adds sweetness and body.
- Vanilla Extract 2 tsp: Enhances frosting flavors.
- Salt 1/8 tsp: A pinch to balance sweetness.
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add the Wet Ingredients: Incorporate beaten eggs, oil, and vanilla extract into the dry mixture. Mix until well combined.
- Incorporate the Fruits and Nuts: Stir in crushed pineapple with its juice, mashed bananas, and chopped pecans. Mix until evenly distributed.
- Divide and Bake: Divide the batter among the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Cool and Level: Cool cakes in pans on a wire rack, then remove and level the tops.
- Make the Cream Cheese Frosting: Beat together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cake: Spread frosting between layers and on top and sides of the cake.
- Chill and Serve: Refrigerate for 1 hour before slicing. For enhanced flavors, let the cake sit for a few hours.
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