Description
This Southern American Hummingbird Cake is a moist and flavorful layered cake bursting with tropical goodness from bananas, pineapple, and pecans, all finished with a luscious cream cheese frosting. Perfect for celebrations or as a sweet treat, this cake combines classic spices with a rich, creamy topping to delight every palate.
Ingredients
Scale
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple (with juice)
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans (plus more for topping)
- 1/2 cup sweetened shredded coconut (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or two 9-inch pans for thicker layers to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt ensuring even distribution of leavening agents and spices.
- Combine Wet Ingredients: In another bowl, beat the eggs with the vegetable oil and vanilla extract until well combined. Then stir in the mashed bananas, crushed pineapple with juice, chopped pecans, and shredded coconut if using, incorporating all tropical flavors.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and gently mix until just combined, taking care not to overmix to maintain a tender crumb.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans, smoothing the tops evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract and add milk a tablespoon at a time if needed for a spreadable consistency.
- Assemble Cake: Once cakes are completely cooled, frost each layer, stacking them carefully. Cover the top and sides with the remaining frosting and garnish with additional chopped pecans if desired.
Notes
- This cake improves in flavor the next day as the ingredients meld together.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- Consider making this cake as a sheet cake or cupcakes for easier serving and variation.
- If you prefer, omit the shredded coconut for a nut-only version.
- Ensure bananas are very ripe for optimal sweetness and moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
