Description
This classic Hummingbird Cake is a moist and flavorful Southern favorite, bursting with ripe bananas, crushed pineapple, and warm spices like cinnamon and nutmeg. Layered with a rich cream cheese frosting and topped with toasted pecans, coconut flakes, and a hint of lime zest, this cake is a perfect dessert for gatherings and special occasions.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet Ingredients
- 3 large eggs (lightly beaten)
- 1 cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 8-oz can crushed pineapple (with juice)
- 2 cups mashed ripe bananas (about 4 large bananas)
- 1 cup chopped pecans (toasted for additional flavor, optional, plus extra for garnish)
Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter (softened)
- 4-5 cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tbsp heavy cream (for a smoother consistency)
Garnish
- Extra chopped pecans
- Toasted coconut flakes
- Lime zest
Instructions
- Prep the Oven & Pans: 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 removal.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the lightly beaten eggs, vegetable oil, and vanilla extract. Stir in the mashed ripe bananas and crushed pineapple with its juice, mixing thoroughly.
- Fold Everything Together: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing. Optionally, toast the chopped pecans in a dry skillet until fragrant for added depth of flavor, then gently fold them into the batter, being careful not to overmix.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing until the frosting is fluffy. Stir in vanilla extract and heavy cream for a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting over it. Repeat with the second and third cake layers. Frost the outside of the cake, smoothing the edges evenly.
- Garnish & Serve: Sprinkle extra chopped pecans, toasted coconut flakes, and lime zest over the frosted cake for added texture and flavor. Chill the assembled cake in the refrigerator for at least 30 minutes before slicing to ensure the best texture and easy cutting.
Notes
- For best results, use ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Make sure to toast the pecans and coconut flakes lightly to enhance their nutty flavor without burning.
- The cake layers can be baked ahead of time and stored wrapped tightly in plastic wrap at room temperature for up to 2 days or frozen for longer storage.
- If the frosting is too stiff, add a little more heavy cream to reach the desired consistency.
- Allow the cake to chill before serving to let flavors meld and frosting firm up.
