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Hummingbird Cake
Featured in Sweet treats for any occasion.
Hummingbird Cake is a classic Southern dessert known for its tropical flavors and moist, dense texture. This cake combines mashed ripe bananas and crushed pineapple with a blend of cinnamon and nutmeg for warmth. The addition of chopped pecans gives it a delightful crunch, making each bite satisfying and rich. Topped with a smooth cream cheese frosting, the sweetness and tang of the frosting balance the fruitiness of the cake perfectly. Whether you’re looking to impress at a family gathering or simply enjoy a special dessert, this Hummingbird Cake delivers comfort and joy in every slice. Garnish with extra chopped pecans or even toasted coconut for an added touch of flavor.
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Classic Cakes
A tropical and deliciously moist cake, filled with ripe bananas, crushed pineapple, and warm spices, all topped with a rich cream cheese frosting.
Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By:
Zaho
Category:
Desserts
Difficulty:
Intermediate
Cuisine:
American (Southern)
Yield:
10 Servings (10-12 slices)
Dietary:
Vegetarian
Ingredients
01
1 1/2 cups all-purpose flour.
02
1 cup granulated sugar.
03
1/2 cup packed brown sugar.
04
1 teaspoon baking powder.
05
1/2 teaspoon baking soda.
06
1/2 teaspoon salt.
07
1 teaspoon ground cinnamon.
08
1/2 teaspoon ground nutmeg.
09
1/2 cup vegetable oil.
10
2 large eggs.
11
1 cup mashed ripe bananas (about 2 bananas).
12
1/2 cup crushed pineapple (drained).
13
1/2 cup chopped pecans (optional).
14
8 oz cream cheese, softened.
15
1/2 cup unsalted butter, softened.
16
4 cups powdered sugar.
17
1 teaspoon vanilla extract.
Instructions
Step 01
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Step 02
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 03
In another bowl, mix together the vegetable oil, eggs, mashed bananas, and crushed pineapple.
Step 04
Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Fold in the chopped pecans if using.
Step 05
Divide the batter evenly between the prepared pans and smooth the tops.
Step 06
Bake 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 to a wire rack to cool completely.
Step 07
For the cream cheese frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract.
Step 08
Once the cakes are completely cooled, frost them with the cream cheese frosting. Slice and enjoy.
Notes
- The chopped pecans are optional but add a delightful crunch to the cake.
- You can refrigerate the cake for up to 3 days to keep it fresh.
- Add toasted coconut on top of the frosting for an extra tropical twist.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 450
- Total Fat: 22 g
- Total Carbohydrate: 60 g
- Protein: 5 g