Description
This Hummingbird Cake is a moist, spiced layered cake filled with crushed pineapple, ripe bananas, pecans, and optional shredded coconut, all covered in a rich cream cheese frosting. Perfectly sweet and fruity, it makes an impressive dessert for any occasion.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 8 oz crushed pineapple, undrained
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup chopped pecans (plus more for garnish)
- 1/2 cup shredded coconut (optional)
Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt, ensuring they are evenly combined.
- Add Wet Ingredients: Add the room temperature eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Gently fold in the crushed pineapple with its juice, mashed ripe bananas, chopped pecans, and shredded coconut if using.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top. Repeat with the second layer and more frosting. Add the third layer and spread frosting on the top and sides of the assembled cake.
- Garnish: If desired, garnish the frosted cake with additional chopped pecans or a sprinkle of shredded coconut for added texture and decoration.
- Serve: Slice and serve the cake. Store any leftovers in the refrigerator to keep fresh.
Notes
- Ensure eggs are at room temperature to help batter mix more evenly.
- You can omit the shredded coconut if you prefer a nut-only texture.
- Use ripe bananas to achieve the best natural sweetness and moisture.
- Allow the cake layers to cool completely before frosting to prevent melting.
- Store the cake covered in the refrigerator for up to 4-5 days.
- Pecans can be lightly toasted for enhanced flavor before adding.
