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Hummingbird Cake Recipe

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4.2 from 9 reviews

This classic Hummingbird Cake combines the tropical flavors of ripe bananas and crushed pineapple with a moist, spiced cake base. Topped with a luscious cream cheese frosting and garnished with crunchy pecans, this 20-serving cake is perfect for any celebration or sweet indulgence.

Ingredients

Cake Ingredients

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 large eggs, beaten
  • 1 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 8 oz crushed pineapple with juice
  • 1 3/4 cup ripe mashed bananas (about 4-5 bananas)
  • 1 cup chopped pecans (optional)

Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 3 1/2 cups confectioner's sugar (up to 4 cups if a stiffer frosting is desired)
  • Pinch of salt
  • 2 tsp pineapple juice
  • 2 tsp vanilla extract
  • 1/4 cup finely chopped pecans for garnish (optional)

Instructions

  1. Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Spray two 9-inch round cake pans with non-stick baking spray, then line each with parchment paper. Spray the top of the parchment paper to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt until fully combined.
  3. Add Wet Ingredients and Mix: Whisk in the beaten eggs, vegetable oil, vanilla extract, crushed pineapple with juice, mashed bananas, and pecans (if using). Mix everything until the batter is completely combined; expect a thick consistency.
  4. Divide and Bake: Evenly distribute the batter between the prepared cake pans. Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10-15 minutes before removing. Then transfer to a wire rack to cool completely to room temperature before frosting.
  6. Prepare the Frosting: In the bowl of a mixer, beat the room temperature butter and cream cheese on high speed until thick and fluffy. Slowly add the confectioner’s sugar while mixing at a lower speed. Once all sugar is incorporated, increase speed and whip until the frosting is smooth, light, and fluffy. Add the pineapple juice and vanilla extract, continuing to whip until fully blended.
  7. Assemble the Cake: If desired, level the cakes and slice each into two layers to yield four layers in total. Spread frosting between each layer evenly. Use the remaining frosting to coat the top and sides of the entire cake.
  8. Garnish and Serve: Garnish the frosted cake with finely chopped pecans if desired. Serve the cake at room temperature for best flavor and texture.

Notes

  • You can omit the pecans if you prefer a nut-free cake.
  • Ensure the cream cheese and butter are at room temperature to achieve a smooth, lump-free frosting.
  • If you like a stiffer frosting for piping, increase confectioner's sugar up to 4 cups as preferred.
  • The cake layers can be made a day ahead and wrapped tightly in plastic wrap to maintain moisture.
  • Use ripe bananas for maximum flavor and natural sweetness.

Find it online: https://cozyplatter.com/hummingbird-cake-recipe/