Description
This classic Hummingbird Cake is a moist, flavorful Southern-style cake featuring ripe bananas, crushed pineapple, and toasted pecans. Layered with a creamy, smooth cream cheese frosting and garnished with toasted coconut and lime zest, it’s a delightful treat perfect for celebrations or any sweet craving.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 8-oz can crushed pineapple (with juice)
- 2 cups mashed ripe bananas (about 4 large bananas)
- 1 cup chopped pecans (toasted for additional flavor, optional, plus extra for garnish)
Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4-5 cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tbsp heavy cream (for a smoother consistency)
- Extra chopped pecans for garnish
- Toasted coconut flakes for garnish
- Lime zest for garnish
Instructions
- Prep the Oven & Pans: 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the lightly beaten eggs, vegetable oil, and vanilla extract until smooth. Then stir in the mashed bananas and crushed pineapple along with its juice, blending everything evenly.
- Fold Everything Together: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined to avoid overmixing. Optionally, toast the chopped pecans for enhanced flavor and fold them in carefully.
- Bake the Cakes: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar, mixing well until the frosting is fluffy. Stir in the vanilla extract and heavy cream to achieve a smooth and spreadable consistency.
- Assemble the Cake: Place one cake layer onto a serving plate and spread a generous amount of cream cheese frosting over the top. Repeat this with the second and third layers, then frost the top and sides of the entire cake, smoothing the edges with a spatula.
- Garnish & Serve: Decorate the finished cake by sprinkling extra chopped pecans, toasted coconut flakes, and lime zest over the top. Chill the cake for 30 minutes before slicing to ensure the best texture and to let the flavors meld beautifully.
Notes
- Toasting the pecans enhances their flavor and adds a delightful crunch to the cake.
- If you prefer, you can substitute chopped walnuts for pecans.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Use full-fat cream cheese for the creamiest frosting.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
