Description
Hummingbird Cake is a moist, dense, and richly flavored dessert layered with ripe bananas, crushed pineapple, shredded coconut, and toasted pecans. This simplified version is baked in a Bundt pan and topped with a creamy, tangy cream cheese frosting, making it a perfect treat for any occasion.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground allspice
- 4 to 5 ripe bananas (about 2 cups mashed)
- 8 oz crushed pineapple with juices
- ½ cup sweetened shredded coconut
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 to 2 ½ cups powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk (to thin)
- ¼ cup finely chopped toasted pecans (for garnish)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously spray a 14-cup Bundt pan with floured cooking spray, or alternatively grease and flour the pan to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground allspice. Set this mixture aside for combining later.
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, add the mashed ripe bananas, crushed pineapple with juice, sweetened shredded coconut, beaten eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Beat on medium-high speed until everything is well incorporated and smooth.
- Add Dry Ingredients and Pecans: Add the reserved dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overmixing. Then fold in the chopped toasted pecans evenly throughout the batter.
- Fill the Bundt Pan: Pour the batter into the prepared Bundt pan, filling it about two-thirds to three-quarters full to allow room for rising during baking.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 50 to 60 minutes. Start checking around 50 minutes by inserting a long skewer or toothpick into the cake; it should come out mostly clean. Alternatively, press the cake gently—if it bounces back and doesn’t leave an indentation, it’s done. Remove from the oven and cool.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese until smooth. Gradually add 2 to 2 ½ cups powdered sugar along with a pinch of salt and the vanilla extract. Mix until creamy and smooth. Add 1 to 2 tablespoons of milk as needed to achieve a drizzle or spreadable consistency.
- Frost and Garnish: Once the cake has cooled completely, drizzle or spread the cream cheese frosting over the top. Sprinkle the finely chopped toasted pecans over the frosting for garnish and added crunch.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter after adding the flour to keep the cake tender.
- The baking time may vary depending on your oven; start checking early to avoid overbaking.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Use floured cooking spray for easy cake release from the Bundt pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
