Hummingbird Cake
Dive into the irresistible charm of Hummingbird Cake, a Southern classic bursting with tropical flavors and rich textures. This crowd-pleasing layer cake combines the natural sweetness of crushed pineapple and mashed bananas with the warm spice of cinnamon, creating a moist, tender crumb that’s hard to resist. Folded with crunchy chopped pecans and topped with a luscious cream cheese frosting, this cake offers a perfect balance of decadence and comfort. Ideal for special occasions or a casual dessert, it’s garnished with additional pecans for a beautiful, nutty finish. Easy to prepare and packed with timeless flavor, this Hummingbird Cake is a must-try recipe for lovers of traditional, home-baked goodness.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 pieces Large eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 8 ounces Crushed pineapple (with juice)
- 1.5 cups Mashed bananas
- 1 cup Chopped pecans
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 2 tablespoons Milk (optional, for frosting consistency)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Additional chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, crushed pineapple (with juice), and mashed bananas. Stir until well combined.
Slowly pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped pecans until evenly distributed throughout the batter.
Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops.
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 their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
Stir in the vanilla extract and mix until the frosting is smooth and fluffy.
Assemble the cake by placing one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the sides and top of the cake as well.
Sprinkle additional chopped pecans on top for garnish.
Chill the assembled cake in the refrigerator for at least 30 minutes before serving. This helps set the frosting and makes the cake easier to slice.
Slice and serve your delicious Hummingbird Cake. Enjoy!
Nutrition Facts
Calories |
10016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.1 g | 676% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 1309.3 g | 476% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 955.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 621 mg | 48% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3120 mg | 66% | |
*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.
