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
Scale
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.
