Cody Casey
Hummingbird cake is a banana and pineapple cake with cinnamon and vanilla, and is usually iced with cream cheese frosting. It is often made as a layered cake, but it can also be made in a sheet pan. The recipe stays the same, but the cook time will change. Sheet cakes are a great option for feeding a crowd and are easier to transport and store in the fridge.
| Characteristics | Values |
|---|---|
| Cake type | Sheet cake |
| Cake pan size | 9"x13"x2" |
| Cake pan type | Non-stick |
| Cake pan coating | Cooking spray |
| Cake pan lining | Parchment paper |
| Cake flavour | Banana, vanilla, cinnamon, pineapple |
| Cake texture | Moist |
| Frosting type | Cream cheese |
| Frosting flavour | Caramel |
| Nuts | Pecans, walnuts |
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What You'll Learn
The best pan size for a hummingbird sheet cake
Some people also use a 9"x13"x2" pan, which is the same size but with slightly different dimensions. This size is also suitable for a hummingbird sheet cake.
If you are looking to make a larger batch, you can use a 10"x15" sheet pan, but you will need to adjust the baking time accordingly.
For those who prefer a thicker cake, a jelly roll pan with dimensions of 15"x10" can be used. This will result in a shorter but wider cake.
The choice of pan size depends on the desired thickness of the cake and the number of servings required. It's important to note that adjusting the pan size may require changes in the baking time and temperature to ensure the cake is cooked evenly.
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Whether to use fresh or tinned pineapple
When it comes to choosing between fresh or tinned pineapple for your hummingbird cake, there are a few things to consider. Firstly, let's talk about flavour. Fresh pineapple will provide a more intense pineapple flavour, especially if you use half fresh and half dried pineapple that has been rehydrated. Tinned pineapple tends to be milder in taste and may get overpowered by the strong flavour of bananas, another key ingredient in hummingbird cake. If you want to ensure the pineapple flavour comes through, fresh pineapple is a good choice. However, tinned pineapple is also a popular option and can work well, especially if you prefer a more subtle pineapple taste.
Now, let's discuss texture. Fresh pineapple will need to be crushed, grated, or finely chopped before adding it to the batter. If you use crushed pineapple, make sure to drain some of the juice, but leave a little to add moisture to the cake. Grating or finely chopping the pineapple will also help distribute the fruit evenly throughout the cake and prevent it from sinking to the bottom. Tinned pineapple is often already crushed or chopped, so it can be more convenient. However, even with tinned pineapple, you may still need to drain and rinse it to remove excess syrup or juice.
Another consideration is the availability and convenience of the ingredients. Fresh pineapple requires peeling, coring, and chopping, which takes time and effort. It also needs to be very ripe to ensure optimal flavour. On the other hand, tinned pineapple is readily available and can be a good option if you don't have access to fresh pineapple or if you're short on time. It's already peeled and chopped, making it a quick and easy choice.
Ultimately, the decision between fresh and tinned pineapple comes down to personal preference. Both options can work well in a hummingbird cake, and you may want to experiment with both to see which one you prefer. If you're looking for a stronger pineapple flavour, fresh pineapple is ideal. But if convenience and a milder taste are priorities, then tinned pineapple is a suitable alternative.
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The best way to prepare the pineapple
The pineapple is a key ingredient in a Hummingbird Cake, adding to its fruity, tropical flavour. The best way to prepare the pineapple for this cake depends on the type of pineapple you are using.
If you are using canned pineapple, it is best not to drain the juice. The juice adds flavour and moisture to the cake batter. You can use a blender or food processor to puree the pineapple until smooth, and then pour the puree over a sieve to remove any solids. Use a spoon to stir and press the puree through the strainer. You can also mash the pineapple with a fork or potato masher if you don't have a blender or food processor. Ensure you chop the pineapple finely to prevent it from sinking to the bottom of the cake.
If you are using fresh pineapple, make sure it is very ripe. Cut out the hard inner core and use only the soft fruit. Again, be sure to chop the pineapple finely so that it doesn't sink to the bottom of the cake.
You can also use crushed pineapple for this cake. If you are using canned crushed pineapple, do not drain the juice. The juice will add moisture and flavour to the cake. If you are using fresh pineapple, you can crush it yourself using a blender or food processor, or by mashing it with a fork or potato masher.
Some bakers also recommend adding pineapple juice to the cake batter, even if you are using pureed or crushed pineapple. This adds extra moisture and flavour to the cake.
The pineapple is typically combined with other ingredients such as bananas, oil, walnuts or pecans, eggs, and sugar. The pineapple and other wet ingredients are mixed together in a large bowl, while the dry ingredients, such as flour, baking soda, and salt, are combined in a separate bowl. The dry ingredients are then gradually added to the wet ingredients and mixed until combined.
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How to make the cream cheese frosting
To make the cream cheese frosting for your Hummingbird Cake, you'll need cream cheese, butter, vanilla extract, and powdered sugar. It's important to use full-fat cream cheese, as lower-fat varieties often contain added water or stabilizers, which can make your frosting runny. If you live in the UK, you'll need to use block cream cheese, as the spreadable kind contains too much water. In the US, cream cheese typically comes in blocks, so this is what you should use.
Make sure your cream cheese and butter are at room temperature before you start. This will ensure that your frosting is lump-free. However, don't let the cream cheese get too soft, or your frosting will be runny. You'll also want to use unsalted butter, as the salt may throw off the balance of flavours.
Add your butter and cream cheese to a medium-sized mixing bowl. Use an electric mixer to beat them together at medium speed for 2-3 minutes. Make sure to scrape down the sides of the bowl halfway through. Then, pour in your vanilla extract and half of your powdered sugar. Beat with your hand mixer for another 2-3 minutes, again scraping down the sides halfway through. Finally, add the remaining powdered sugar and beat until smooth and creamy.
You can adjust the consistency of your frosting by adding more cream cheese to thicken it or using powdered sugar to thicken and sweeten it. If you plan to pipe your frosting, you can refrigerate it in a piping bag for about 20 minutes to make sure it's stable.
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The history of the hummingbird cake
The hummingbird cake is a banana-pineapple spice cake that originated in Jamaica, where it is called the doctor bird cake or Dr. Bird cake. The name comes from Jamaica's national bird, the scissors-tail hummingbird, also known as the doctor bird. The cake is said to have been created by Mrs. Wiggins, who submitted it to Southern Living magazine in 1978, although it was first published in US print in February 1978 by L.H. Wiggins. It became an instant favourite and remains Southern Living's most popular recipe.
In the late 1960s, the Jamaica Tourist Board distributed a recipe to Jamaican newspapers that celebrated the flavours of the island's produce. The recipe used banana and pineapple, and it soon spread to food editors and influencers, particularly in the Southern states of America. The cake became a symbol of Jamaica's desire to showcase a certain image of itself to the world, an image that contrasted with the reality of Jamaican life and cuisine.
The hummingbird cake is rarely seen in traditional Jamaican baking. It is an airy, soft sponge made with dairy products, nuts, cream cheese, and other ingredients that reflect Jamaica's British heritage. The cake has a sweet, fruity, and spicy flavour, with spices like vanilla, nutmeg, and cinnamon, which were relatively novel ingredients at the time.
Since its introduction, the hummingbird cake has morphed countless times in terms of size, layers, frosting, and design. It is often served with cream cheese frosting, and today, it is frequently referred to as a "Southern Classic".
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Frequently asked questions
The Hummingbird Cake is typically baked in a 9”x13”x2” pan.
Hummingbird Cake is a banana vanilla cake with cinnamon and pineapple, and is iced with a delicious cream cheese frosting.
The cake should be baked for 38-42 minutes, or until a toothpick inserted into the centre comes out clean.
