Hummingbird Cake
Hummingbird Cake is a classic Southern dessert that’s ultra-moist and packed with tropical flavors from bananas, pineapple, and pecans. Layered with rich cream cheese frosting, it’s a sweet, nutty, and fruity cake that’s perfect for birthdays, holidays, or any special gathering.
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Equipment
- Three 9-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer (hand or stand)
- Cooling racks
- Spatula or offset spatula
- Measuring cups and spoons
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs beaten
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 8 oz can crushed pineapple with juice, undrained
- 2 cups ripe bananas mashed (about 3–4 bananas)
- 1 cup chopped pecans
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Optional Garnish:
- Chopped pecans
- Dried pineapple flowers or banana chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add wet ingredients: Stir in eggs, oil, and vanilla until combined.
- Add fruit & nuts: Fold in pineapple (with juice), mashed bananas, and pecans. Mix until just combined.
- Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Assemble cake: Place one cake layer on a plate, spread frosting evenly. Repeat with remaining layers, then frost the top and sides.
- Garnish: Sprinkle with extra pecans or decorative toppings if desired.
Servings: 12 servings