Description
Grandma’s Hummingbird Cake is a moist and flavorful Southern classic made with ripe bananas, crushed pineapple, toasted pecans, and warm spices. Topped with a rich cream cheese frosting and a sprinkle of nuts, this cake is perfect for special occasions or any time you want a cozy, sweet treat.
Ingredients
Cake:
- 2 cans (8 oz each) crushed pineapple in juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups large ripe bananas, peeled and mashed (about 4-5 bananas)
- 1 ½ cups toasted and chopped pecans
- 2 teaspoons vanilla extract
Reduced Pineapple Juice:
- Juice from crushed pineapple cans (drained and reserved)
Frosting:
- 20 tablespoons unsalted butter, softened
- 5 cups confectioners’ (powdered) sugar
- 2 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 20 ounces cream cheese, chilled and cut into 20 pieces (for easier mixing)
Garnish:
- ½ cup chopped pecans or walnuts
- Orange rind (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch cake pan, then line it with parchment paper. Grease the parchment and lightly flour the pan to prevent sticking.
- Drain Pineapple: Drain the crushed pineapple in a fine-mesh strainer over a bowl, pressing gently to remove excess juice.
- Reduce Pineapple Juice: Pour the drained juice into a small saucepan and simmer over medium heat until it reduces to about 1/3 cup, approximately 5 minutes. Set aside to cool.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the sugar and eggs until light and combined. Gradually whisk in the vegetable oil, mixing well.
- Add Fruits, Nuts, and Flavorings: Stir in the mashed bananas, toasted pecans, vanilla extract, drained pineapple, and reduced pineapple juice to the wet ingredients, mixing gently.
- Combine Wet and Dry: Add the flour mixture to the wet mixture and stir just until combined. Do not overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 45 to 50 minutes, or until the cake is dark golden brown on top and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even cooking.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and let it cool completely on the wire rack, which will take about 2 hours.
- Prepare Frosting: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, confectioners’ sugar, vanilla extract, and salt together on low speed until smooth. Continue mixing for 2 minutes, scraping down the bowl as needed.
- Add Cream Cheese: Increase the mixer speed to medium-low and add the chilled cream cheese pieces one at a time, mixing until smooth after each addition. Continue mixing for 2 more minutes until the frosting is light and fluffy.
- Assemble: Place the cooled cake on a serving plate or platter. Optionally, sprinkle a bit of granulated sugar on the platter before placing the cake for a traditional touch.
- Frost: Spread about 2 cups of frosting evenly over the top of the cake, extending to the edges and down the sides. Smooth the frosting as much as possible.
- Garnish: Sprinkle the chopped pecans or walnuts over the frosted cake. For an extra touch, add some orange rind on top, though this is optional.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.
Notes
- Make sure bananas are very ripe for best flavor and natural sweetness.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant, stirring occasionally.
- Reducing pineapple juice intensifies the flavor and prevents excess moisture in the cake.
- For easier frosting application, ensure the cake is completely cooled before frosting.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow cake to come to room temperature before serving for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
