Classic Hummingbird Cake

Classic Hummingbird Cake is a soft and tender cake that is loaded with tropical flavors including banana and pineapple. Plus it’s perfectly spiced with a hint of cinnamon. All covered with a luscious, smooth cream cheese frosting. Be prepared for this to become your new favorite cake!

Enjoy all of the flavors of the tropics with this Classic Jamaican cake recipe. Loaded up with tropical flavors of bananas and pineapple this cake is perfectly tender. For more flavorful cakes you can also check out this Pineapple Cake, Best Carrot Cake Recipe Ever, and this Banana Cake with Cream Cheese Frosting.

Classic Hummingbird Cake

Move over carrot cake! This tropical flavored, spice cake is worthy of the same amount of praise..if not more! The recipe for Hummingbird Cake is originally from Jamaica and has been a favorite cake recipe in America since the 1970s. This cake is tender and moist thanks to the banana, crushed pineapple, and juices.

The hint of cinnamon and pecans adds a perfect balance of spice and texture to the finished cake. Top it all off with this perfectly smooth cream cheese frosting and this cake is a crowd pleaser!

How to Make Hummingbird Cake:

1. Toast the pecans: This step only takes a few minutes, but it adds a nice depth of flavor to the pecans in the cake.
2. Dry Ingredients: Mix together the dry ingredients.
3. Mix together the wet ingredients: Start with the sugars and eggs. Then add in the oil (which we use instead of butter to help balance the flavors of the cake. Butter can overpower the flavors.) Then add in the bananas and pineapple. Make sure you get all of the juices from the pineapple. Using canned pineapple is best, but you can crush your own pineapple, just be sure to get as much juice as possible.
4. Add in the dry ingredients to the wet: Combine and fold in the pecans.
5. Pour into prepared baking pans: Either spray the baking pans with a baking spray that has flour, or grease and flour the baking pans. Traditionally the cake is made as a three layer cake. However, just to keep things a little less complicated I went for a two layer cake.
6. Bake the cakes: Bake completely and a toothpick inserted in the center comes out clean. Under-baking the cake can cause the center to cave in.
7. Make the cream cheese frosting: Frost and layer the cake when the cakes have cooled completely to room temperature. Top with crushed pecans and serve!

Variations of this Hummingbird Cake Recipe:

• Make this recipe as cupcakes: spoon the batter into cupcake liners and bake for about 16 minutes. The frosting recipe will be able to be reduced to adjust for the amount needed.
• Make this a sheet cake: pour the batter into a standard 13×9 cake pan. Bake for 40-45 minutes or until the cake is fully cooked, with a toothpick inserted in the center coming out clean. Again, the amount of frosting can be adjusted.
• Add coconut: some recipes do add some sweetened shredded coconut to the cake to add an extra bit of flavor and texture.
• Use walnuts or leave out the nuts: if needed leave out the nuts, they are not required for the recipe. They are an extra bit of flavor and texture. If you are unable to get or use pecans you could also use walnuts.

How to Store This Cake:

This hummingbird cake with cream cheese frosting should be stored in a sealed container to prevent it from drying out. Store the cake at room temperature for up to 2 days. Or you can seal and store in the refrigerator for up to one week. Simply let the cake slices come to room temperature before serving if desired.

More Delicious Cake Recipes to Try: 

• Tres Leches Cake
• Peach Raspberry Crumb Cake
• Classic Texas Sheet Cake
• Chocolate Zucchini Cake
• Perfect Pineapple Upside Down Cake

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Classic Hummingbird Cake

Classic Hummingbird Cake is a soft and tender cake that is loaded with tropical flavors including banana and pineapple. Plus it's perfectly spiced with a hint of cinnamon. All covered with a luscious, smooth cream cheese frosting. Be prepared for this to become your new favorite cake!

Course Dessert

Cuisine Caribbean

Keyword hummingbird, hummingbird cake, hummingbird cake recipe

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 14 Slices

Calories 646kcal

Author Serene Herrera

Ingredients

• 1 cup pecan halves
• 3 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup sugar
• 1 cup light brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 1½ cup banana mashed (approx 4 bananas)
• 8 ounces crushed pineapple
• 2 tsp vanilla extract

Cream Cheese Frosting:

• 2 8 ounce pkgs cream cheese room temperature
• ½ cup unsalted butter room temperature
• 4½-5 cups powdered sugar
• 2 tsp vanilla extract
• pinch salt
• Chopped Pecans for garnish as desired

Instructions

• Preheat oven to 350°F. Grease and flour two 9 inch round baking pans, set aside.
• Toast the pecans in a medium size skillet on the stovetop over medium heat. Stir the pecans while toasting for 3-5 minutes until the pecans have darkened in color and are fragrant. Remove from the heat and set aside.
• In a medium size mixing bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Whisk to combine. Set aside.
• In a large bowl combine the sugars and add in the egg. Whisk together. Pour in the oil and stir until mostly combined. Add in the banana and crushed pineapple. Stir until well combined.
• Add the dry ingredients into the wet ingredients, stirring until the batter is just coming together.
• Chop up the toasted pecans and fold into the batter.
• Divide the batter and pour into the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes or until baked through and a toothpick inserted in the center comes out clean.
• Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the cakes from the pan and continue to cool on a wire rack until cooled completely to room temperature.

Cream Cheese Frosting

• Add the room temperature softened cream cheese and butter to a large mixing bowl. Beat either in a stand mixer or with a hand mixer until smooth and creamy. Mix in the vanilla and salt.
• Gradually add in the powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency.
• Assemble the cake by placing one of the cakes on the plate, top with a thick layer of frosting. Smooth to make an even layer. Gently place the other cake layer upside down on the top (this helps give a nice flat top to the cake. Cover the cake with the rest of the frosting. Garnish with chopped pecans as desired.

Nutrition

Calories: 646kcal | Carbohydrates: 96g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 53mg | Sodium: 277mg | Potassium: 205mg | Fiber: 2g | Sugar: 72g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

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Walking Tacos

Walking Tacos are quick and easy deconstructed tacos that are made and served right in a chip bag.  Great for active parties or on the go meals because they are filling and fast!

If you have time to sit and enjoy all the crunchy taco goodness, try Beef Taco Salad or Taco Casserole.  They are flavorful and easy to load with all your favorite taco ingredients!

Easy Walking Tacos

Walking tacos remind me of a taco salad, just in a handy, portable bag.  These are definitely a huge hit at sleepovers or campsites where no one wants to slow down long enough to sit down while they eat.  Pack them with fresh, healthy toppings like avocado and lean ground beef to ensure they are not only fun and fast, but filling too!

This is the best kid friendly meal ever!  Not only because it includes their favorite chips, but also because cleanup is a breeze.  Each bag can be filled with their favorite ingredients and adapted to fit even the pickiest eater.  The best part is this meal only uses one dish.  So, helping with dishes has never been easier!

Taco Ingredients?

Just 3 main ingredients get these amazing walking tacos started.  Then, just add on however many additional toppings your family would like.  Make these as simple or dynamic as you like, you can’t go wrong!

• Ground beef: Lean ground beef is best because it makes less grease in the taco meat.
• Taco Seasoning: Homemade taco seasoning is amazing or use store bought in a pinch.
• Small bags of chips: Frito chips are my favorite, but Doritos also are great!
• Optional toppings: Sliced tomatoes, sliced olives, shredded lettuce, shredded cheese, sour cream, sliced avocado.

How to Make a Taco Bag:

Walking tacos are so simple to make and only use one pan.  After cooking your ground beef and adding seasoning, all you have to do is add your favorite toppings.  Clean up is just as easy as the preparation, which makes for a perfectly stress free meal.

1. Cook beef: In a medium sized skillet cook and crumble the ground beef.
2. Add seasoning: Add in 2 tablespoons taco seasoning, then simmer for a couple of minutes.
3. Assemble the walking tacos: Add ground beef and favorite toppings to the bag of chips.

How to Eat Walking Tacos:

Eating walking tacos is super quick and convenient.  The best part about walking tacos is their versatility and portability.  They can be easily made in ways that are unique to each person.  Here are some secrets to make your walking tacos even easier to enjoy!

• Crush your chips first: While they are still in the bag, crunch up the doritos to make them easier to scoop up.
• Cut the side of the bag open: Instead of opening the bag of chips at the top, cut or tear down the side of the bag to create a bigger space to dip into the delicious taco mixture.
• Mix ingredients with the chips: Add all ingredients directly into the bag.  Start with your seasoned taco meat, then add your favorite mix-ins like pico de gallo, guacamole or avocado slices, sour cream, cheese, and salsa.  Finally, stir it all together, then dip straight into the bag and enjoy!
• Camping: This is seriously the most perfect camping food. Make the meat ahead and freeze.  Then thaw and heat over the grill/fire with a bit of water.   Build your taco using ingredients you love and toss the bag in the garbage for cleanup.
• Storing: Pack your ground beef separately from the toppings. Let it cool completely before sealing in airtight foil.  Keep it in the refrigerator for 3-4 days or the freezer for up to 3 months.  Simply reheat in the microwave or on the stove-top with a bit of water.

More Taco Recipes:

• Best Ever Ground Beef Tacos
• Easy Navajo Tacos
• Taco Pizza
• Shrimp Avocado Taco Salad
• Taco Stuffed Peppers 

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Walking Tacos

Walking Tacos are quick and easy deconstructed tacos that are made and served right in a chip bag.  Great for active parties or on the go meals because they are filling and fast!

Course Dinner, Main Course

Cuisine American, Mexican

Keyword tacos, walking tacos, walking tacos recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5 Bags of Tacos

Calories 126kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 2 Tablespoons homemade taco seasoning
• 4-5 bags frito chips (Doritos also are great)

Optional Toppings:

• sliced tomatoes
• sliced olives
• shredded lettuce
• shredded cheese
• sour cream
• avocado sliced

Instructions

• In a medium sized skillet cook and crumble the ground beef. Add in 2 tablespoons taco seasoning.
• Assemble the walking tacos by adding ground beef and favorite toppings to the bag of chips.

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 141mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

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Classic Fried Green Tomatoes

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

For great fried appetizers, try Crispy Parmesan Fried Zucchini, Mozzarella Sticks or Onion Rings.  They are warm and crispy crowd favorites that will keep everyone happy while dinner is on the way!

Classic Fried Green Tomatoes

Green tomatoes are a great sign that fall is on its way. The cooler weather delivers an abundance of these unripe tomatoes. They are a more firm tomato with a tangy flavor that changes things up from the red tomatoes that filled the summertime menus. The juicy sweet and sour red tomatoes give way to the less moist green tomato.  Although it is not a great tomato to eat raw, it is the perfect texture to cook or pickle.  Load them up with flavorful batter and fry them for a warm and crisp bite that doesn’t collapse in the process.

Frying green tomatoes is the most common way to cook them. That’s no surprise because they are easy to make at home and taste amazing every time. Simply slice them in even sized slices, dredge through savory batter, then fry them to a crispy perfection.  Every bite is filled with an explosion of firm, sour tomato on the inside and the crunch of a perfectly seasoned crust.  Add these to your must try fall recipes, because your family will go crazy over them!

Ingredients For Green Tomatoes:

Green tomatoes start this short list of simple ingredients that make up this family favorite appetizer.  They are firm enough to hold up to the flavorful fried batter that creates a light and crispy crust.  These will be the best fried tomatoes you have ever had!

• Green tomatoes: Firm and acidic slightly sour unripe tomatoes.
• Oil: Canola or vegetable oil is used for frying the tomatoes.
• Eggs: Adds a golden color and crispy texture.
• Milk: Helps the batter stick to the tomato.
• Flour: Adds to the crispiness of the batter and keeps it from soaking up too much oil.
• Salt and pepper: To taste.
• Cornmeal: Adds to the golden coating.
• Breadcrumbs: Adds crunch and flavor to the breading.
• Parmesan: Grated cheese will add nutty flavor to the crust.
• Italian seasoning: A fantastic blend of seasonings. If you want to make your own use a combination of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.

How to Fry Green Tomatoes:

These amazing bites of crispy fried green tomato are super easy to make from scratch at home.  No doubt, they are the most satisfying snack or appetizer you will make this fall!

1. Heat oil: In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.
2. Prepare batter: In a small bowl add the eggs and whisk. Gradually add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and Parmesan cheese.
3. Dredge: Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Finally, remove with a slotted spoon and let cool.

Tips for Classic Fried Green Tomatoes:

Fried Green Tomatoes are a delicious start or side to any meal.  They are tried and true crowd-favorites that are bursting with vibrant flavor.

• Green Tomatoes: Since the star of this recipe is the green tomato, be sure to choose tomatoes that are all green. Any red on the tomato means they have started to ripen. Red tomatoes are more moist and will interfere with the crispy crust you are trying to achieve.
• Reheat: Warm up leftovers in a toaster or oven at a low temperature (below 350 degrees) until they are heated throughout. For best results, do not microwave or the fried tomatoes will be chewy, not crisp.
• Cold batter and hot oil: Keep your batter cold and your oil hot to make the most crispy and light fried green tomatoes.  If the oil is too cool, the tomatoes will soak up too much oil.  However, if the oil is too hot they will burn.  To be sure your oil is just right, use a thermometer to make sure the oil stays around 350 degrees or medium-high heat.

What to Serve:

Classic fried green tomatoes are so satisfying just the way they are.  It is hard not to eat them all right out of the skillet! However, they do not have to be served alone.  Actually, they pair well with many dishes.  Here are a few ideas on ways to serve these insanely delicious tomato bites.

• Caprese Twist: These tomatoes are a fantastic way to liven up those summer Caprese recipes and transition them to fall.  For example, try a tangy twist on a Caprese salad, Farro Caprese Salad, or Chicken Caprese Macaroni and Cheese.
• Dipping Sauce: Dip in tabasco sauce, Tzatziki Sauce or remoulade sauce for a creamy burst of flavor.
• Serve with: While at first glance this recipe may seem like a perfect appetizer or afternoon snack, they also pair well with Eggs Benedict for breakfast or Lobster Mac and Cheese at dinnertime.
• Buttermilk: Leave out the egg and soak tomatoes in buttermilk instead of regular milk.  Additionally, let them soak in the buttermilk for a couple of minutes before dredging them through the batter mixture.

Can You Make Ahead Fried Green Tomatoes?

These bite size appetizers are easy to make ahead. Simply dip them in the breadcrumb mixture and freeze until you are ready to fry them. The best way to freeze them is to place them on a baking sheet in a single layer for about 15 minutes. Then, they can be easily transferred to a Ziploc bag to continue freezing. They do not need to be thawed before frying.

More Crowd Favorite Appetizers:

• Awesome 7 Layer Dip
• Tzatziki Sauce
• Grilled Coconut Lime Pineapple
• Easy Chipotle Honey Meatballs
• Addicting Bean Dip

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Fried Green Tomatoes

Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword classic fried green tomatoes, fried green tomatoes, green tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 People

Calories 163kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• 4 green tomatoes firm
• 2 eggs
• 1/4 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cornmeal
• 1/2 cup breadcrumbs
• 2 Tablespoon grated parmesan
• 1 tablespoon Italian seasoning

Instructions

• In a medium size saucepan add the oil until it is about 1/2 inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes 1/4 inch thick.
• In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.
• Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool.

Nutrition

Calories: 163kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 242mg | Potassium: 221mg | Fiber: 3g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg

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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!

Oatmeal cookies are soft, chewy and delicious — perfect when you need a quick snack or a bite of something sweet. These Chewy Oatmeal Cookies, Oatmeal Creme Pies and these Healthy Oatmeal Apple Raisin Cookies are more you’ll love!

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins!

I’m a little picky about oatmeal cookies.

They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy!

These cookies are thick enough that they won’t break, but thin enough that they’re not cakey.

And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone.

These Oatmeal Chocolate Chip Cookies have a great base that you can use with lots of different add ins, and I’ve included a list below so you can mix and match.

How to Make Oatmeal Chocolate Chip Cookies:

1. Start with room temperature butter — you don’t want it too cold or too warm! Cream the butter and sugar together until fluffy and incorporated.
2. Add the egg and vanilla and mix until combined.
3. Add all of the dry ingredients, except the chocolate chips, and mix it up.
4. Add in your chips and stir well.
5. Bake — I don’t chill my dough before baking, since I like thinner, chewy cookies with crispy edges, but you could! I like to press my cookies down slightly so they don’t turn out too thick.
6. Let sit for 5-10 minutes before removing from the baking sheet. This way, they won’t fall apart and will continue to set up!

Variations On These Oatmeal Cookies:

• Swap the chocolate chips for raisins, or include both!
• Swap the chocolate chips for butterscotch, peanut butter, white chocolate, or any other kind of chip your heart desires.
• Add in white chocolate chips and dried cranberries
• Add in 1/4 cup of toasted coconut
• Add in 1/4 teaspoon of cinnamon for some warmth

More of Our Favorite Cookie Recipes!

• These Oatmeal Butterscotch Cookies are one of our favorite ways to mix it up!
• Peanut Butter No Bake Cookies are delicious and perfect when you need something quick!
• These M&M Cookies are some of our kids favorites
• Buttery Lemon Shortbread Cookies with a Glaze are great any time of the year!

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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, oatmeal cookies

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 18 cookies

Calories 240kcal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 cup brown sugar packed
• 1 egg
• 1 tablespoon vanilla extract
• 1 1/2 cups large rolled oats
• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar until light and fluffy.
• Add egg and vanilla and beat until smooth.
• Add oats, flour, baking powder, baking soda and salt and stir with an electric mixer or by hand until combined. Stir in chocolate chips.
• Drop by heaping tablespoonfuls (if you’re using a cookie scoop, you’ll want to use a 2 or 3 TBSP scoop) onto parchment paper 2-3 inches apart (I do 9 per pan). If you like thinner, chewier cookies, press down slightly.
• Bake at 350 degrees F for 9-10 minutes, until the edges are beginning to brown and the centers are almost set (a tiny bit of glossiness in the center is good, as they will continue to set).
• Let sit for 5-10 minutes before removing from the pan to cool completely.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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