Tennessee Hummingbird Cake
Indulge in the irresistible charm of a classic Southern dessert with this Tennessee Hummingbird Cake—a moist, three-layer masterpiece brimming with tropical flavors and warm spices. This crowd-pleasing cake combines the sweetness of ripe bananas, crushed pineapple (with juice), and crunchy pecans, all baked into a cinnamon-spiced batter for the ultimate balance of flavor and texture. Topped with a luscious cream cheese frosting and a sprinkle of chopped pecans, this cake is as visually stunning as it is delicious. Perfect for special occasions or as a show-stopping dessert, this easy-to-follow recipe requires just 20 minutes of prep time and will serve up to 12 lucky guests. Embrace the soul of Southern baking and create a dessert that’s sure to have everyone asking for seconds!
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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 Large eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 8 ounces Crushed pineapple (with juice)
- 2 Ripe bananas (mashed)
- 1 cup Chopped pecans
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans (for topping)
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 all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt.
In a separate bowl, beat the eggs until lightly frothy, then add the vegetable oil and vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly incorporated.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, frost the top of one layer, then stack the second layer on top and frost. Repeat with the third layer, then frost the top and sides of the cake.
Sprinkle the top of the cake with the additional chopped pecans for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
10028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.4 g | 674% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 1301.8 g | 473% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 957.4 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 572 mg | 44% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2643 mg | 56% | |
*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.
