Description
This classic Southern dessert is a moist and flavorful cake filled with pineapple, bananas, and pecans, then topped with a rich cream cheese frosting. With its tropical flavors and nutty texture, Hummingbird Cake is perfect for any celebration or family gathering.
Ingredients
Units
Scale
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple with juice
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1 cup chopped pecans (plus extra for garnish)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- 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.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Combine the Wet Ingredients:
- Add the eggs, oil, and vanilla extract to the dry ingredients. Stir until just combined.
- Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans. Do not overmix.
- Bake the Cakes:
- Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake.
- Garnish with chopped pecans or a few slices of fresh banana and pineapple, if desired.
- Serve:
- Chill the cake in the refrigerator for at least 30 minutes before slicing. Serve at room temperature for the best flavor.
Notes
- Make sure your bananas are very ripe for optimal sweetness and flavor.
- You can toast the pecans for added crunch and nuttiness.
- Store leftovers in the refrigerator for up to 5 days.