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Hummingbird Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 22 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This classic Hummingbird Cake is a moist, flavorful Southern dessert packed with bananas, crushed pineapple, pecans, and a touch of cinnamon, all layered with a smooth cream cheese frosting. Perfect for celebrations or a special treat, this cake blends tropical and nutty flavors for a unique and delightful experience.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 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)

Add-ins

  • 1 cup chopped pecans (plus more for garnish)
  • 1/2 cup shredded coconut (optional)

Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the 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 ensure easy removal of the cakes after baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until thoroughly combined.
  3. Add wet ingredients and mix: Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix gently until just combined. Then carefully fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and shredded coconut if using.
  4. Divide and bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
  5. Prepare cream cheese frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, a cup at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract at the end.
  6. Assemble the cake: Place one cooled cake layer on your serving plate or cake stand. Spread an even layer of cream cheese frosting on top. Repeat with the second layer followed by frosting, then top with the third cake layer. Frost the top and sides evenly with the remaining frosting.
  7. Garnish: Optionally, garnish the cake with additional chopped pecans or a light sprinkle of shredded coconut for extra texture and presentation.
  8. Serve and store: Slice and serve the cake fresh. Store any leftovers covered in the refrigerator to maintain freshness.

Notes

  • Using room temperature eggs helps the batter mix more evenly and results in a better texture.
  • Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • If you prefer a nut-free version, simply omit the pecans and substitute with sunflower seeds or leave them out entirely.
  • The shredded coconut is optional but adds a nice texture and flavor that complements the tropical notes.
  • This cake is best served at room temperature after chilling for a few hours to allow the flavors to meld.
  • Leftover cake keeps well refrigerated for up to 4 days.
  • Make sure to fully cool the cake layers before frosting to prevent the frosting from melting.

Find it online: https://slsrecipes.com/hummingbird-cake-recipe-3/