Hummingbird Cake Recipes From Magnolia Bakery

Hummingbird Cake Recipes From Magnolia Bakery

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Life in Kuwait Blog Hummingbird cake from Magnolia Bakery
Life in Kuwait Blog Hummingbird cake from Magnolia Bakery from www.lifeinkuwaitblog.com

We all know that Magnolia Bakery is the Queen of cakes, so it’s no surprise that their Hummingbird Cake is one of their most popular recipes. This classic Southern-style cake has just the right touch of pineapple and banana to give it a unique flavor that will have your taste buds humming. And, with a few tweaks to the classic recipe, you can make it your own.

Classic Magnolia Bakery Hummingbird Cake Recipe

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 1/2 cups mashed bananas (about 3 bananas)
  • 1/2 cup sweetened flaked coconut

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, stir together sugar and oil. Add eggs and vanilla, stirring until blended. Add flour mixture, stirring just until blended. Stir in pineapple, pecans, bananas and coconut.
  4. Divide batter between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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Nutrition Information: Per serving, this cake contains approximately 662 calories, 34g fat, 79g carbohydrates, 5g fiber, 8g protein and 107mg sodium.

Tips and Notes

  • For a lighter cake, reduce the amount of oil to 3/4 cup.
  • Substitute walnuts or almonds for the pecans if desired.
  • For a gluten-free version, substitute an all-purpose gluten-free flour blend for the all-purpose flour.

Serving Suggestions

Serve this cake with a dollop of freshly whipped cream or a scoop of your favorite ice cream. For a festive touch, top the cake with toasted coconut or chopped nuts.

Hummingbird Cake with Cream Cheese Frosting

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1 1/2 cups mashed bananas (about 3 bananas)
  • 1/2 cup sweetened flaked coconut
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, stir together sugar and oil. Add eggs and vanilla, stirring until blended. Add flour mixture, stirring just until blended. Stir in pineapple, pecans, raisins, bananas and coconut.
  4. Divide batter between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  6. To make the frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Gradually add confectioners’ sugar, beating until smooth. Spread frosting between layers and over top and sides of cake.
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Nutrition Information: Per serving, this cake contains approximately 662 calories, 34g fat, 79g carbohydrates, 5g fiber, 8g protein and 107mg sodium.

Tips and Notes

  • Substitute walnuts or almonds for the pecans if desired.
  • For a gluten-free version, substitute an all-purpose gluten-free flour blend for the all-purpose flour.
  • If desired, you can use a store-bought cream cheese frosting in place of the homemade frosting.

Serving Suggestions

Serve this cake with a dollop of freshly whipped cream or a scoop of your favorite ice cream. For a festive touch, top the cake with a sprinkle of cinnamon, toasted coconut or chopped nuts.

Frequently Asked Questions

  • How many servings does this cake make?
  • This cake will yield 12 to 16 servings.
  • Can I freeze the cake?
  • Yes, this cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container or freezer bag.
  • Can I omit the raisins?
  • Yes, the raisins are optional. You can substitute chopped dates or dried cranberries for the raisins if desired.

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