Hummingbird Cake with Cream Cheese Icing
Indulge in the tropical decadence of Hummingbird Cake with Cream Cheese Icing, a timeless Southern dessert bursting with fruity flavors and rich textures. This moist, three-layer cake combines the natural sweetness of crushed pineapple and ripe bananas with the nuttiness of chopped pecans and the subtle chew of coconut. A velvety cream cheese icing perfectly complements the cinnamon-spiced batter, creating a luscious blend of tangy and sweet. Topped with a sprinkle of pecans for added crunch, this crowd-pleasing treat is perfect for celebrations or anytime you crave a slice of paradise. Quick to prepare and irresistibly delicious, this recipe is sure to become a family favorite!
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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 whole eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces crushed pineapple (with juice)
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
- 0.5 cup chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
In another bowl, lightly beat the eggs, then stir in the vegetable oil and vanilla extract.
Add the wet mixture to the dry ingredients and stir gently just until combined.
Fold in the crushed pineapple (with the juice), mashed bananas, chopped pecans, and shredded coconut. Be careful not to overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese icing by beating the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated and fluffy.
Add the vanilla extract and mix until combined.
Once the cakes are completely cool, spread a layer of icing between each cake layer, then frost the top and sides of the cake.
Sprinkle the top of the cake with the chopped pecans for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set.
Slice and enjoy this decadent and tropical dessert!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 114.1 g | 42% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 83.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 309 mg | 7% | |
*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.
