Description
This Hummingbird Cake is a true Southern classic, brimming with the delicious flavors of bananas, pineapple, and pecans, all enveloped in a rich cream cheese frosting. It’s the perfect dessert for any occasion—whether it’s a family gathering, a special celebration, or just because you deserve a sweet treat! With its moist texture and vibrant flavors, this cake will quickly become a favorite. #HummingbirdCake #SouthernDessert #CreamCheeseFrosting #BananaCake
Ingredients
Scale
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans (plus extra for garnish)
For the Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Optional Garnish
- Chopped pecans
- Pineapple chunks
- Banana slices
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper for easy release.
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Make the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir just until combined.
- Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans. Be careful not to overmix to keep the cake tender.
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Bake the Cakes:
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth. Stir in the vanilla extract.
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Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Add the second cake layer and repeat. Place the third layer on top and frost the top and sides of the cake.
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Garnish and Serve:
- Garnish with chopped pecans, pineapple chunks, and banana slices if desired.
- Slice and serve at room temperature.
Notes
- Storage Tip: Keep the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make-Ahead Option: The cake can be made ahead of time and stored in the fridge. Frost just before serving for the best texture.
- Pecans: Toasting the pecans before adding them to the cake batter will intensify their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 34g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg