Description
A moist and dense Hummingbird Cake bursting with ripe bananas, crushed pineapple, toasted pecans, and sweet spices, baked in a Bundt pan and topped with a smooth cream cheese glaze for a perfect balance of flavors and textures.
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
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Generously spray a 14-cup Bundt pan with a floured cooking spray or grease and flour the pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, ground cinnamon, baking soda, salt, and ground allspice until well combined. Set aside for later use.
- Combine wet ingredients: In a large bowl or the bowl of a stand mixer, add the mashed bananas, crushed pineapple with juices, sweetened shredded coconut, beaten eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Beat on medium-high speed until all ingredients are fully incorporated and the mixture is smooth.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients. Mix just until combined to avoid over-mixing, then gently fold in the chopped toasted pecans to distribute evenly throughout the batter.
- Fill the Bundt pan: Transfer the batter into your prepared Bundt pan, filling it about two-thirds to three-quarters full to allow room for rising during baking.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for about 1 hour. Start checking for doneness at around 50 minutes by inserting a long skewer or toothpick into the center; it should come out mostly clean. Alternatively, press gently on the cake surface – if the indentation bounces back, the cake is done; if it remains, bake a little longer.
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes. Then invert onto a cooling rack to cool completely before frosting.
- Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese with powdered sugar (start with 2 cups and add more if needed for desired sweetness and thickness), a pinch of salt, and vanilla extract until smooth and creamy. Add 1 to 2 tablespoons of milk as needed to reach a spreadable consistency.
- Frost and garnish: Once the cake is completely cooled, spread the cream cheese frosting evenly over the cake. Sprinkle the finely chopped toasted pecans on top as garnish for added texture and flavor.
Notes
- Use very ripe bananas for more natural sweetness and flavor.
- Be careful not to over-mix the batter after adding the flour to keep the cake tender.
- Ensure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- The cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American