Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hummingbird Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 136 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus cooling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

This classic Southern American Hummingbird Cake is a moist and flavorful layer cake bursting with ripe bananas, crushed pineapple, and crunchy pecans. It’s lightly spiced with cinnamon and topped with a luscious cream cheese frosting, making it the perfect holiday dessert or anytime treat for those who love rich, fruity cakes.

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
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple with juice
  • 2 cups mashed ripe bananas (about 4 medium)

Additional Ingredients

  • 1 cup chopped pecans (plus more for garnish)
  • 1/2 cup shredded coconut (optional)
  • Cream cheese frosting (see notes)

Instructions

  1. Prepare the pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix dry ingredients. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until evenly combined.
  3. Mix wet ingredients. In another bowl, beat the eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
  4. Add fruits and nuts. Stir in the crushed pineapple with its juice, mashed ripe bananas, chopped pecans, and shredded coconut if using. Make sure everything is evenly incorporated.
  5. Combine wet and dry. Pour the wet ingredient mixture into the dry ingredients. Gently mix until just combined; be careful not to overmix to keep the cake tender.
  6. Fill and bake. Evenly divide the batter between the prepared cake pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  7. Cool the cakes. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
  8. Frost and assemble. Once cooled, frost the cake layers with cream cheese frosting and stack them to form the cake. Garnish the top with additional chopped pecans if desired.
  9. Chill before serving. Chill the assembled cake in the refrigerator for about 20 minutes. This helps the frosting set and allows for cleaner slicing.

Notes

  • To make cream cheese frosting, beat 8 ounces of softened cream cheese with 1/2 cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and fluffy.
  • This cake is extra moist and flavorful on day two; store it covered in the refrigerator for up to 5 days.
  • Shredded coconut is optional but adds a nice texture and flavor if you enjoy it.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Find it online: https://slsrecipes.com/hummingbird-cake-recipe-4/