Hummingbird Cake
Hummingbird Cake is a moist and fruit-filled classic dessert.Ripe bananas and crushed pineapple provide natural sweetness and moisture.Cinnamon adds warmth and depth to the soft cake batter.Chopped pecans provide delicious crunch and nutty flavor.Cream cheese frosting adds a rich, tangy contrast to the sweet cake.It is perfect for birthdays, holidays, tea parties, and family celebrations.
Ingredients
For the Cake
- 3 cups (375 g) all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg, optional
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 very ripe bananas, mashed
- 1 cup chopped pecans
- ½ cup shredded coconut, optional
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk, if needed
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C).Grease and line two 9-inch round cake pans with parchment paper.
Prepare the Wet Ingredients
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.Add the mashed bananas and drained crushed pineapple.Mix gently until combined.
Combine the Mixtures
- Gradually add the wet mixture to the dry ingredients.Stir gently until just combined.Avoid overmixing because it can make the cake dense.
Add the Pecans
- Fold in the chopped pecans.If using shredded coconut, fold it in at this stage as well.
Divide the Batter
- Divide the batter evenly between the prepared cake pans.Smooth the tops with a spatula.
Bake
- Place the pans in the preheated oven.Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Beat the Butter and Cream Cheese
- Place softened cream cheese and butter in a large bowl.Beat until smooth and creamy.
Add Vanilla
- Add vanilla extract and mix well.If the frosting is too thick, add a small amount of heavy cream or milk.If it is too thin, add additional powdered sugar.
Add the Second Layer
- Place the second cake layer on top.Press gently to secure it.
Frost the Cake
- Cover the top and sides with the remaining cream cheese frosting.Smooth with a spatula or leave it slightly rustic for a homemade appearance.
Decorate
- Sprinkle chopped pecans over the top.Add coconut flakes, pineapple pieces, or banana slices if desired.Refrigerate for approximately 30 minutes before slicing for cleaner cuts.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Drain the pineapple thoroughly so the batter doesn't become excessively wet.
- Don't overmix the batter.
- Allow the cake layers to cool completely before frosting.
- Softened cream cheese and butter produce smoother frosting.
- Pecans can be toasted before adding for deeper flavor.
- Keep the frosted cake refrigerated because of the cream cheese frosting.
- Allow refrigerated cake to sit briefly at room temperature before serving for the best texture.