Hummingbird Bundt Cake Recipe (2024)

FAQs

Why is my hummingbird cake dense? ›

You want to take care not to accidentally over-mix the batter or the cake could end up dense and dry, or even rubbery (like over-mixed banana pancakes). Bake. Make sure to thoroughly grease and flour your cake tins or use a baking spray (make sure it's one that contains flour).

Your hummingbird cake can be dry due to common mistakes, such as draining your crushed pineapples. Don't drain your crushed pineapple before adding it to the recipe; make sure you're using it along with its juice, which imparts not only tons of flavor, but exquisite moistness, too.

If you're not familiar, hummingbird cake is a spiced pineapple-banana cake topped with cream cheese frosting and pecans. Maybe it's the pecans that lure me in, or the way the taste fools me into thinking I might just be eating a fancy piece of banana bread with a little cream cheese. Good for you, right?

How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

FLAVOR AND TEXTURE

This Southern classic Hummingbird Cake tastes like a tropical cross between banana bread and pineapple-upside down cake with a texture reminiscent of carrot cake with bursts of pineapple and pecans– sans carrots.

Why do they call it Hummingbird Cake? ›

Created in Jamaica where the dessert is called the doctor bird cake (or Dr. Bird cake), it is named after the island's national bird, the scissors-tail hummingbird (locally known as the doctor bird).

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

The differences between a Bundt cake and a regular cake are shape, size, and texture. The ingredients may be the same, but the end result looks different.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans.

If the oven temperature is too low, it will take longer for your cake to set which may cause the centre to collapse as it cools, leading to a dense final product.

DENSE RESULT

This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.