Description
Hummingbird Cake is a moist, tropical, and irresistibly delicious layered cake that combines the sweetness of bananas, crushed pineapple, and warm cinnamon with crunchy pecans and creamy cream cheese frosting. Perfect for any celebration or a sweet treat, this classic Southern dessert delivers rich flavors and a tender crumb.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
Mix-ins
- 1 cup chopped pecans
- 2 cups chopped bananas
Frosting and Decoration
- Cream cheese frosting (amount as needed to frost three layers)
- 1/2 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, salt, sugar, and ground cinnamon. Stir well to evenly distribute all the dry components.
- Add Wet Ingredients: Add the beaten eggs and vegetable oil to the dry mixture. Stir carefully with a spoon until the dry ingredients are moistened. Avoid beating the eggs vigorously so the batter remains tender and not overmixed.
- Incorporate Flavorings: Stir in the vanilla extract, undrained crushed pineapple, 1 cup of chopped pecans, and chopped bananas. Mix gently to combine all the flavors thoroughly.
- Prepare Pans and Bake: Evenly pour the batter into three greased and floured 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and cool on wire racks for 10 minutes. Then carefully remove the cakes from the pans and allow them to cool completely on wire racks to prevent sticking and ensure the cake layers are ready for frosting.
- Assemble and Frost: Frost each cooled cake layer with cream cheese frosting. Spread evenly to cover the surface and stack the layers on top of each other.
- Decorate: Sprinkle shredded coconut and the remaining chopped pecans on top of the assembled, frosted cake for decorative texture and flavor enhancement.
- Storage: Store the finished cake in the refrigerator for up to five days to keep it fresh and maintain the frosting’s texture.
Notes
- Be careful not to overmix the batter once the eggs are added to keep the cake tender and moist.
- Greasing and flouring the cake pans well helps prevent sticking, especially with the moist batter.
- Use ripe bananas for the best flavor and natural sweetness.
- The cream cheese frosting complements the tropical flavors, but you can adjust sweetness to taste.
- If desired, substitute pecans with walnuts or omit nuts for a nut-free version.
- Shredded coconut can be toasted lightly for a richer, nuttier topping.
