One Bowl Hummingbird Cake
Indulge in the tropical sweetness of a *One Bowl Hummingbird Cake*, a moist and flavorful dessert that's as easy to make as it is irresistible. This Southern classic blends ripe bananas, crushed pineapple, and warm cinnamon spice in a single bowl for minimal cleanup and maximum flavor. The addition of chopped pecans adds a delightful crunch, while a luxuriously creamy homemade cream cheese frosting takes every bite to the next level. Perfectly baked in just 30 minutes, this crowd-pleasing cake is ideal for any celebration or as a show-stopping centerpiece at your next gathering. Garnished with a sprinkle of pecans, it’s a simple yet stunning dessert that will leave everyone asking for seconds. Keywords: hummingbird cake, easy dessert, cream cheese frosting, banana cake, pineapple cake, one bowl recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup ripe bananas (mashed)
- 8 ounces canned crushed pineapple (with juice)
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans
- 8 ounces cream cheese
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.25 cup chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly dust with flour.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt until well combined.
Add the mashed bananas, crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir until just combined—do not overmix.
Gently fold in the chopped pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is incorporated, add the vanilla extract and beat until light and fluffy.
Once the cakes are completely cool, place one layer on a serving platter and spread a generous amount of frosting over the top.
Add the second cake layer and frost the top and sides of the entire cake.
Sprinkle the top with the reserved chopped pecans for garnish.
Refrigerate the cake for 15-20 minutes to set the frosting before serving. Enjoy!
Nutrition Facts
Calories |
7514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.0 g | 451% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 1074.7 g | 391% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 840.4 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 528 mg | 41% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2304 mg | 49% | |
*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.
