If you’re searching for a truly delightful, charming dessert that bursts with tropical flavors and cozy warmth, the Hummingbird Cake Recipe is exactly what you need. This beloved Southern classic brings together ripe bananas, juicy pineapple, toasted pecans, and a luscious cream cheese frosting to create a moist and flavorful cake that feels like a warm hug with every bite. Whether you’re baking for a special occasion or just a sweet treat to brighten your day, this recipe is guaranteed to become a new favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this deliciously moist and flavorful cake. Each component plays a vital role—from the sweet bananas and pineapple that add natural sweetness and moisture, to the warm cinnamon and crunchy pecans that provide depth and texture. Let’s dive into what you’ll need to start this baking adventure.
- 3 cups all-purpose flour: The sturdy base that holds the cake together.
- 2 cups granulated sugar: Sweetens the cake perfectly without overpowering.
- 1 teaspoon baking soda: Ensures a light, tender crumb by helping the cake rise.
- 1 teaspoon ground cinnamon: Adds a warm, aromatic spice for depth.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 3 large eggs, room temperature: Binds ingredients and adds richness.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 1 1/2 teaspoons vanilla extract: Infuses a lovely sweet aroma.
- 8 oz crushed pineapple, undrained: Adds tropical moisture and tang.
- 1 cup mashed ripe bananas (about 2 large bananas): Brings natural sweetness and a creamy texture.
- 1 cup chopped pecans: Provides a delightful crunch and nutty flavor.
- 1/2 cup shredded coconut (optional): For an extra layer of tropical texture and taste.
- 16 oz cream cheese, softened: The star of the frosting, contributing tang and creaminess.
- 1/2 cup unsalted butter, softened: Adds richness to the frosting’s smooth texture.
- 4 cups powdered sugar: Sweetens the frosting with a silky finish.
- 1 teaspoon vanilla extract: Gives the frosting a perfect aromatic sweetness.
How to Make Hummingbird Cake Recipe
Step 1: Preheat Your Oven and Prepare Pans
Start by setting your oven to 350°F (175°C). This ensures it’s hot enough to bake your cake layers evenly and perfectly. Next, grease and flour three 9-inch round cake pans, or line them with parchment paper, so your cakes come out effortlessly after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Combining these dry ingredients first helps the leavening agents distribute evenly, which is the secret to that perfect fluffy texture.
Step 3: Add Wet Ingredients
Beat the eggs, vegetable oil, and vanilla extract into the dry mixture just until combined. Overmixing here can toughen the cake, so be gentle. Then fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and shredded coconut if you’re using it. This mixture is bursting with flavor and promises a moist cake every time.
Step 4: Bake the Cake
Divide the batter evenly between the three prepared pans. Pop them into your preheated oven and bake for 25 to 30 minutes. Keep an eye on them and test by inserting a toothpick in the center—it should come out clean when the cakes are done. After baking, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely, which helps prevent any frosting mishaps later.
Step 5: Prepare the Cream Cheese Frosting
While the cakes cool, whip up the luscious frosting by beating together softened cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, one cup at a time, until the frosting is silky and just sweet enough. Stir in the vanilla extract at the end for that extra touch of warmth and aroma.
Step 6: Assemble Your Hummingbird Cake Recipe
Place one cake layer on a serving plate or cake stand, then generously spread a layer of cream cheese frosting on top. Repeat the process with the second layer, and then top it with the final cake layer. Cover the top and sides with the remaining frosting, making sure every crumb is fully embraced by that creamy coating. Your cake is almost ready to dazzle!
Step 7: Garnish and Serve
If you want to add a bit of flair, sprinkle extra chopped pecans or coconut on top before serving. These little touches make your Hummingbird Cake Recipe look as good as it tastes.
How to Serve Hummingbird Cake Recipe
Garnishes
Freshly chopped pecans or a light dusting of shredded coconut perfectly complement the cake’s tropical flavors and add a charming crunch. If you want a pop of color, try edible flowers or a few thin banana slices arranged elegantly on top.
Side Dishes
Serve this cake alongside a cup of freshly brewed coffee or a cool glass of milk for a perfectly balanced treat. Light whipped cream or fresh berries on the side can also add a refreshing contrast that elevates the eating experience.
Creative Ways to Present
For a stunning centerpiece, layer the cake on a beautiful cake stand and surround it with pineapples or banana leaves. If you’re feeling playful, cut the cake into cute cupcakes for individual servings at a party. No matter how you present it, your Hummingbird Cake Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your cake tightly with plastic wrap or store it in an airtight container and keep it in the refrigerator. This keeps the cream cheese frosting fresh and the cake moist for up to five days, so you can savor every last bite.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to two months. When ready to enjoy, thaw them in the refrigerator overnight before frosting. This trick makes baking ahead for celebrations a breeze!
Reheating
Since this is a moist cake best served cool with cream cheese frosting, reheating is generally not recommended. Instead, serve cold or at room temperature for the best texture and flavor.
FAQs
Can I substitute the vegetable oil with butter?
You can use melted butter in place of vegetable oil for a richer flavor, but expect the cake to be slightly denser. Oil tends to keep the cake moister, which is why it’s preferred in this recipe.
Is shredded coconut necessary in the Hummingbird Cake Recipe?
The shredded coconut is optional but highly recommended if you enjoy a bit of tropical texture. Omitting it won’t affect the cake’s overall moistness or flavor much.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that has xanthan gum included. Keep in mind, the texture may vary slightly, but the flavor will remain delicious.
How long does the cake keep after baking?
Refrigerated and wrapped tightly, the frosted cake stays fresh for about 4 to 5 days. For best taste, enjoy it within this timeframe.
Can I use fresh pineapple instead of canned?
Fresh pineapple can work, but it needs to be finely crushed and sometimes drained to avoid adding too much extra moisture. Canned crushed pineapple is convenient and perfectly balanced for this recipe.
Final Thoughts
The Hummingbird Cake Recipe is truly a celebration of flavors and textures that feels both nostalgic and exciting every time you make it. Its perfect blend of fruit, nuts, and spices wrapped in cream cheese frosting is a guaranteed crowd-pleaser. So don your apron, gather your ingredients, and treat yourself and your loved ones to this spectacular cake that brings joy with every forkful. Happy baking!
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Hummingbird Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Hummingbird Cake is a moist, flavorful Southern classic that combines ripe bananas, crushed pineapple, chopped pecans, and a hint of cinnamon in a tender layered cake. This 3-layer cake is finished with a luscious cream cheese frosting, making it perfect for celebrations or any time you crave a sweet, tropical-inspired dessert.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 8 oz crushed pineapple, undrained
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup chopped pecans (plus more for garnish)
- 1/2 cup shredded coconut (optional)
Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
- Add Wet Ingredients: To the dry mixture, add the eggs, vegetable oil, and vanilla extract. Stir the ingredients together until just combined. Then fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and shredded coconut if using, ensuring an even mixture.
- Bake the Cake: Divide the batter evenly among the three prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together using a mixer until smooth and creamy. Gradually add the powdered sugar, adding about one cup at a time, beating until fully smooth and incorporated. Finally, stir in the vanilla extract for added flavor.
- Assemble the Cake: On a serving plate or cake stand, place one layer of the cooled cake. Spread a generous layer of the cream cheese frosting over the top. Add the second cake layer and repeat the frosting process. Top with the third layer and frost the top and sides evenly with the remaining frosting.
- Garnish: Optionally, garnish the cake with additional chopped pecans and a sprinkle of shredded coconut to enhance the texture and presentation.
- Serve: Slice the cake and serve. Store any leftovers in the refrigerator to keep the cake fresh.
Notes
- Make sure bananas are ripe for the best flavor and sweetness.
- Using room temperature eggs helps the batter mix more evenly.
- You can substitute walnuts for pecans if preferred.
- Shredded coconut is optional but adds a nice texture and flavor.
- Store the cake covered in the fridge and bring to room temperature before serving for best taste.
