Description
A moist, flavorful Hummingbird Cake bursting with ripe bananas, crushed pineapple, and warm spices. This Southern classic is layered with a luscious cream cheese frosting and topped with crunchy pecans for the perfect finish. Ideal for celebrations or an indulgent treat, this cake blends tropical sweetness and rich textures in every bite.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 1 cup chopped pecans
- ½ cup sweetened shredded coconut
Wet Ingredients
- 3 large eggs
- 8 ounce can crushed pineapple (with juice)
- 4 ripe bananas (mashed)
- ½ cup vegetable oil
- ½ cup full-fat buttermilk
- 2 teaspoons vanilla extract
Frosting Ingredients
- 16 ounces cream cheese (softened)
- ¾ cup butter (softened)
- 1 teaspoon vanilla extract
- 6-7 cups powdered sugar
- 4-6 tablespoons heavy cream
- ½ cup chopped pecans (for garnish)
Instructions
- Prepare Pans: Preheat the oven to 350°F. Generously grease and flour the bottoms of three 9-inch round cake pans; set them aside to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, ground cinnamon, baking soda, and salt. This ensures even distribution of leavening and spice throughout the batter.
- Combine Sugars and Eggs: Using an electric mixer, beat the brown sugar, granulated sugar, and eggs together in a separate large bowl until well combined and slightly fluffy.
- Add Wet Ingredients: Incorporate the crushed pineapple with its juice, mashed bananas, vegetable oil, buttermilk, and vanilla extract into the sugar-egg mixture; mix until fully combined for a smooth batter.
- Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, mixing at low speed just until evenly combined to avoid overmixing and tough cake.
- Fold in Nuts and Coconut: Gently stir in the chopped pecans and shredded coconut, ensuring even distribution through the batter.
- Fill Pans: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake: Bake in the preheated oven for 20 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Slightly: Allow cakes to cool in the pans for 10 minutes to firm up.
- Cool Completely: Remove cakes from pans and place on wire racks to cool to room temperature before frosting.
- Prepare Frosting: Using a mixer, beat softened cream cheese and butter until smooth and creamy.
- Add Frosting Ingredients: Mix in 4 cups of powdered sugar, vanilla extract, and 4 tablespoons of heavy cream until combined.
- Adjust Frosting Consistency: Continue adding powdered sugar ½ cup at a time until frosting reaches a thick but spreadable consistency. Add more heavy cream as needed.
- Assemble Cake: Place the bottom cake layer on your serving platter and spread about 1 cup of frosting evenly over it.
- Add Middle Layers: Place the second cake layer on top and spread another cup of frosting. Repeat with the third layer, placing it flat side up.
- Frost Sides: Spread the remaining frosting evenly around the sides of the assembled cake for a smooth finish.
- Garnish: Sprinkle the chopped pecans along the outer edge of the top layer in a decorative circle.
Notes
- Make sure all wet ingredients are at room temperature for better mixing and cake texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- You can substitute pecans with walnuts if preferred.
- For a coconut lover, feel free to add more shredded coconut to the batter or as decoration.
- This cake is best served at room temperature and can be refrigerated for up to 3 days.
- Bring cake to room temperature before serving if chilled, to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
