Hummingbird Cake with Pineapple Frosting
Indulge in the tropical delight of Hummingbird Cake with Pineapple Frosting, a decadent Southern classic that’s irresistibly moist and packed with flavor. This crowd-pleasing dessert combines the natural sweetness of ripe bananas, crushed pineapple, and a hint of warm cinnamon, balanced perfectly by the crunch of chopped pecans. Layered with a luscious cream cheese frosting infused with juicy pineapple, this cake is as eye-catching as it is delicious. Perfect for special occasions or any time you want to wow your guests, this three-layer masterpiece is finished with a garnish of pecan halves for a touch of elegance. Whether you're hosting a party or satisfying a sweet craving, this Pineapple Hummingbird Cake is sure to steal the spotlight.
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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 large Eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Crushed pineapple (with juice)
- 1.5 cups Mashed ripe bananas
- 1 cup Chopped pecans
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 0.5 cup Crushed pineapple (drained)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Pecan halves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly distributed.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the drained crushed pineapple and vanilla extract until fully incorporated.
Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake.
Garnish with pecan halves if desired.
Refrigerate the cake for 1-2 hours before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 81.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 265 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.
