Description
Hummingbird Cake is a classic Southern dessert that combines the tropical flavors of pineapple and banana with a rich cream cheese frosting. Perfect for special occasions, this moist and flavorful cake is sure to impress family and friends.
Ingredients
Scale
For the 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)
For the Cream Cheese 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Add Wet Ingredients: Add the eggs, oil, and vanilla extract to the dry ingredients. Mix until just combined. Fold in the crushed pineapple (with juice), mashed bananas, pecans, and shredded coconut (if using).
- Bake the Cake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated and smooth. Stir in the vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and repeat with more frosting. Add the third layer and frost the top and sides of the cake.
- Garnish: If desired, garnish the cake with additional chopped pecans or a sprinkle of shredded coconut.
- Serve: Slice and serve the cake. Store any leftovers in the refrigerator.
Notes
This cake can be made ahead of time and stored in the refrigerator. The flavors will develop even more as it sits.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg