Humming Bird Cake and Frosting
Delight your taste buds with this classic Southern-inspired Hummingbird Cake and Cream Cheese Frosting, a moist, flavorful dessert that’s as beautiful as it is delicious. This show-stopping cake combines the tropical sweetness of crushed pineapple and ripe bananas with the crunch of chopped pecans, all perfectly spiced with cinnamon. Layered with a luscious cream cheese frosting that’s smooth, tangy, and irresistibly creamy, this cake is a celebration-worthy treat. Perfect for birthdays, holidays, or any time you crave something special, this easy-to-follow recipe yields three tender cake layers that are sure to impress. Garnish with extra pecans for a stunning finishing touch. With its rich flavors and stunning presentation, this Hummingbird Cake will quickly become your go-to dessert for gatherings or simply indulging at home.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 Large eggs
- 1 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 cup Crushed pineapple (drained)
- 2 cups Mashed ripe bananas
- 1 cup Chopped pecans
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C) and grease and lightly flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking soda, and salt.
In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until combined.
Stir the wet ingredients into the dry ingredients just until moistened.
Fold in the drained crushed pineapple, mashed bananas, and chopped pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and softened butter in a medium bowl until smooth and creamy.
Gradually add the powdered sugar and mix until well combined and smooth.
Mix in the vanilla extract.
Assemble the cake by spreading a layer of frosting between each cake layer, then frost the top and sides of the cake.
If desired, garnish the top with additional chopped pecans.
Refrigerate the cake for at least an hour before serving to allow the frosting to set.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 82.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
