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Moist Hummingbird Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 142 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Moist Hummingbird Cake with Cream Cheese Frosting is a delightful Southern-inspired dessert featuring a rich blend of bananas, crushed pineapple, and pecans, all layered with sweet cream cheese frosting and topped with shredded coconut and extra pecans. Perfect for special occasions or anytime you want a flavorful, moist cake that bursts with tropical and nutty flavors.

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 & Add-Ins

  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 oz) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas

Frosting & Toppings

  • Cream cheese frosting (amount as needed for layering and topping)
  • 1/2 cup chopped pecans (for topping)
  • 1 cup shredded coconut (for topping)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, combine the flour, baking soda, salt, sugar, and ground cinnamon. Mix well to ensure even distribution of the leavening and spices.
  2. Mix Wet Ingredients: Add the beaten eggs and vegetable oil to the dry mixture. Stir carefully using a spoon just until the dry ingredients are moistened; avoid beating the eggs to prevent overmixing which can toughen the cake.
  3. Add Flavorings and Fruit: Stir in the vanilla extract, crushed pineapple with its juice, 1 cup of chopped pecans, and the chopped bananas, folding gently to combine without overworking the batter.
  4. Prepare Pans and Bake: Grease and flour three 9-inch round cake pans. Pour the batter evenly among the pans. Bake at 350°F (175°C) for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.
  5. Cool the Cakes: Let the cakes cool in their pans on wire racks for about 10 minutes. Carefully remove them from the pans and allow them to cool completely on wire racks to prevent them from becoming soggy.
  6. Assemble and Frost: Once cooled, frost each cake layer with cream cheese frosting. Stack the layers carefully to maintain an even cake.
  7. Add Toppings: Sprinkle shredded coconut between layers and generously on top. Decorate the top with the remaining 1/2 cup chopped pecans and additional shredded coconut if desired for added texture and flavor.
  8. Storage: Store the cake in the refrigerator for up to five days to keep it fresh and moist.

Notes

  • Do not overmix batter to keep the cake tender and moist.
  • Be sure to cool cakes completely before frosting to prevent melting.
  • Use fresh ripe bananas for the best flavor and moisture.
  • Can be made a day ahead and stored covered in the fridge for enhanced flavor melding.
  • If pineapple can is not available, crushed fresh pineapple with juice can be used as a substitute.

Find it online: https://oliviadinner.com/moist-hummingbird-cake-with-cream-cheese-frosting-recipe/