It's common knowledge that my favorite phrase is 'more cake.'

Most recipes for Hummingbird Cake are pretty simple and straightforward. But if using a cake mix makes life easier, just say 10 Hail Marys and carry on ☺.

In any case, If I were to try a mix, I would go with the spice cake mix, but would slightly drain the pineapple juice going into the cake batter, and use the remaining pineapple juice to flavor the frosting.

I posted this Hummingbird Cake on Instagram last year. I've tested several recipes, and while most turned out well, I settled on Broma Bakery's.

Sol

E.T.A. You can bake smaller cakes, or cupcakes, simply adjust the baking time. Btw, cupcakes usually bake (in a moderate oven) in 15 to 20 minutes,

Sol

I saw that thread too, wondered what it was and Googled as well. I'm thinking about trying it out soon.

What a beautiful cake, Sol!

Madonna and Sol,

Any chance of sharing your specific recipes for hummingbird care here?

Gorgeous photo, love the pansies and hummer!

Smiles,

Sooz

Here's a link to the original Southern Living recipe.

https://www.southernliving.com/recipes/hummingbird-cake-recipe

This is the recipe that I've always used. It is a seriously good but I only make it every few years because I end up eating most of it.

And a link to the Broma Bakery version that Sol uses:

https://bromabakery.com/2017/03/hummingbird-cake-recipe.html

I just would NOT use a cake mix for this cake. That would be a sacrilege, IMO. You need to make the real deal just so you know how moist and delicious this cake is.

I'm not totally averse to using cake mixes; I always have a few boxes in the pantry that I use for some favorite doctored cake mix recipes.

I think that was a thread I started. I have made the hummingbird cake from a yellow cake mix with homemade cream cheese frosting and people are wild over it. I think it was the Cake Doctor's recipe. Do it that way. It is out of this world and one wouldn't guess a cake mix was the base. Oh, I do add a tad bit more cinnamon.

Madonna

Thanks for the links and the input!!!!

I need to use up a can of crushed pineapple (why on earth did I buy it in the first place?). I just printed the Southern Living recipe, but there's no way I'm using their cream cheese frosting. Way too much sugar. I'm going to use the Serious Eats cream cheese frosting recipe that calls for just 1/2 a cup sugar and heavy cream. So glad I found this frosting recipe!

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

Yep, that was you Madonna :) Sounded good and interesting.

Thanks for all the input indeed. Glad to know I can do it as cupcakes since it's cake that makes the cake and not the assembly. Like I love my grandmas poppyseed jelly cake, but pretty much never make it because it's a big cake with all those layers and I just can't do that in small version. I think my sister might have the copy of the recipe at this point.

So another question... does this cake freeze well? Sometimes I'll do cupcakes and freeze them.

Thanks all, I've sent an email to myself with links to Solsthumper's Broma cake, as well as Madonna's cake doctor recipe.

Solsthumper, your hummingbird cake is gorgeous! Hummingbirds are precious to me anyway : ) Either you have an air brush and knack for it (lucky you!) or your dry-brush painting skills are far and away better than mine - lovely, lovely, lovely!

OT: Annie1992 gave me a link to your Memories in the Baking site and I fell in love with your pavlova's - they are enchanting! Mine were always just piped quickly during hot summers and lost their shape. Very creative, and your sense of humor is a delight!

My Aunt Mary made the best hummingbird cake. This is an old recipe and I use a bundt pan. Quick and easy to make.

2 cups sugar

3 cups flour

1 tsp each salt, soda and cinnamon

3 cups diced ripe banana

1 1/2 cups butter flavored Wesson oil

3 large eggs

8 oz can crushed pineapple and juice

(reserve 2 TBLSP juice for glaze)

1 1/2 tsp vanilla 1/2 cup chopped pecans

Sift sugar, flour, salt, soda and cinnamon into large bowl. Add Bananas, Wesson oil, eggs, pineapple and juice, vanilla and nuts. Stir into dry ingredients. Do not beat. Bake at 350 for 1 hour 20 mins.

Glaze:

1 Tblsp. melted butter 2 Tblsp pineapple juice enough powdered sugar to thicken Pour over warm cake.

Aww, thank you kindly!

I do like this spice cake, and plan on being a repeat offender this Easter.

Sol

I make hummingbird cake often. Usually cupcakes since I can freeze them. So yes, it does freeze well. I've made it from scratch and also the box cake mix version, and lived to tell the tale. Both great, got raves. Sometimes I want to make a cakelike impression but my brain is fried and my time is super short, so using a cake mix is worth it. Be aware that they are fiddling nowdays with cake mixes to make them smaller so you will have to google how to adapt older recipes using the larger box cake mixes. Lots of info about this online. Another "hummingbirdish" (I just made that word up) cake, meaning one with an equally obtuse name, is "Pig Pickin' Cake" which is sort of an orange chiffon cake, which I made from a box mix and everyone raved at the office and I worked at a place where a gourmet cake baker brought in cakes for birthdays all the time, so I was able to hold my own with some stiff competition. I used Pioneer Woman's Pig Pickin' cake recipe using a yellow cake mix, but there are gazillions of versions out there on the 'net. Use whatever method floats your boat, this cake is not subtle, it's very forgiving.

Thanks, lpink, for posting about the Pig Pickin' cake. I will definitely have to try it.

Wintercat, thank you for posting the link to the Serious Eats frosting recipe. I am definitely going to try it. A whole lot less carbs than the traditional cream cheese frosting.

Now that I think about it (been a few years since I've actually baked one), I always baked the cake in a 9 x 13 pan and halved the icing recipe. Even then, there was more than ample icing with some left over. I'm guessing that half a recipe would be enough for a layered cake if you just frost the top and between the layers (leaving the sides naked.)

Using the cake mix to bake one is not nearly as good as one from scratch. I do not care for the spices in my hummingbird cake.

Sue

Sol, I will try it with the spice cake. Today my station was preparing a burned house for a controlled burn and I didn't know it. My fault. Anyway, one of the texts was from one of the guys saying, "And bring the cake". In less than an hour I'd made a quick cheater cake and was out searching for the burn house. Never found it, but texted to them that the cake was in the fridge back at the station. The controlled burn is supposed to be on the 14th and will count as a training session for any other departments in the area that want to participate. Yes, there will be at least one cake and may make some sandwiches since it will be all day. I will participate as an EMR, not a firefighter.

Madonna

Beesneeds, I had a Hummingbird Cake for my wedding 2 years ago -- and decided to make one the other day. I have to eat and cook GF and when checking I didn't have the flour I wanted to use for a lighter cake but did have a very good quality spice cake mix. Since I do like spices in my Hummingbird Cake, I added a touch extra cinnamon and clove. I used some of the drained pineapple juice to replace the water for the mix. For my cake I also wanted pecans so I toasted them slightly to enhance their flavor.

Did not care for it with the oil. So, took the Paula Deen approach and used butter. It's rich, but if you only take a small bite a day, you shouldn't have a heart attack. Used a tad more cinnamon than the recipe called for. Toasted the nuts too. Used real whipped cream as well for the topping.

yum