Description
This classic Southern American Hummingbird Cake is a moist, flavorful layered dessert bursting with ripe bananas, crushed pineapple, and crunchy pecans, all enveloped in a luscious cream cheese frosting. Perfect for celebrations or any sweet craving, this cake combines tropical fruits with warming spices for a truly irresistible treat.
Ingredients
Scale
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple with juice
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans (plus extra for topping)
Frosting Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry Mixtures: Stir the wet mixture into the dry ingredients until just moistened — be careful not to overmix to keep the cake tender.
- Fold in Fruit and Nuts: Gently fold the crushed pineapple with its juice, mashed bananas, and chopped pecans into the batter, distributing them evenly.
- Divide Batter and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Assemble the Cake: Frost the cooled cake layers, stacking them with frosting between each layer. Finish by frosting the top and sides evenly.
- Garnish and Chill: Sprinkle additional chopped pecans over the top as a finishing touch. Refrigerate the assembled cake until ready to serve to allow the frosting to set.
Notes
- For easier frosting application and cleaner layers, chill the cake layers before assembling.
- You can adapt this recipe to create a two-layer cake or even a sheet cake, depending on your preference and occasion.
- Toast the pecans lightly before adding for enhanced nutty flavor.
