Hummingbird Cake is a classic Southern dessert known for its moist, dense texture and rich flavor. This cake features a combination of bananas, pineapple, and pecans, all topped with a luscious cream cheese frosting. Perfect for special occasions or simply indulging in a slice of tropical paradise, Hummingbird Cake is sure to impress.
Hummingbird Cake
Why This Hummingbird Cake Is the Best
- Moist and Dense Texture: The cake is incredibly moist and dense, thanks to the bananas and pineapple.
- Rich Flavor: The combination of bananas, pineapple, and pecans creates a unique and delicious flavor profile.
- Creamy Frosting: The thick layer of cream cheese frosting adds a creamy and tangy contrast to the sweet cake.
- Beautiful Presentation: Garnished with chopped walnuts and possibly shredded coconut, this cake is visually stunning and perfect for any occasion.
Perfect for Any Occasion
Whether you’re celebrating a special event, hosting a holiday dinner, or simply treating yourself, Hummingbird Cake is the perfect choice. The combination of rich flavors, moist texture, and beautiful presentation makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cake:
- All-Purpose Flour: Provides the structure and foundation for the cake.
- Crushed Pineapple (with half the juice): Adds natural sweetness, moisture, and a subtle tropical flavor to the cake.
- Ripe Bananas: Contribute to the moist texture and bring a rich, fruity flavor that complements the pineapple.
- Toasted Pecans: Provide a delightful crunch and a nutty depth, enhancing the cake’s flavor and texture.
- Ground Cinnamon: Adds warmth and a hint of spice, balancing the sweetness of the fruits.
Frosting:
- Cream Cheese: Creates a tangy, creamy base for the frosting, perfectly complementing the sweet and spiced cake.
- Unsalted Butter: Adds richness and a silky texture to the frosting.
- Powdered Sugar: Sweetens and thickens the frosting for a smooth, spreadable consistency.
- Vanilla Extract: Enhances the overall flavor of the frosting, giving it a warm, sweet aroma.
Tips for Making the Best Hummingbird Cake
- Use Fresh Ingredients: For the best flavor, use fresh bananas, pineapple, and high-quality cream cheese.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Generously Frost: Apply a generous amount of cream cheese frosting to each layer of the cake for added richness and visual appeal.
- Garnish Elegantly: Top the cake with chopped walnuts and shredded coconut for a touch of elegance and texture.
Serving Suggestions
- With a Cup of Coffee: Enjoy a slice of Hummingbird Cake with a hot cup of coffee for a perfect afternoon treat.
- With Fresh Fruit: Serve with fresh berries or tropical fruits like mango or pineapple for a refreshing contrast.
- With a Scoop of Ice Cream: Add a scoop of vanilla ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for added richness and flavor.
A Must Try
Imagine biting into a slice of this Hummingbird Cake—each bite offering a perfect blend of bananas, pineapple, and pecans, complemented by creamy, tangy frosting. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cake recipes!
Hummingbird Cake
Hummingbird Cake is a tropical delight, blending the flavors of bananas and pineapple with a touch of cinnamon and the crunch of toasted pecans. Topped with a luscious cream cheese frosting, this classic dessert is perfect for celebrations or simply savoring a taste of the tropics.
Ingredients
Cake:
- 2 cups 280 gram/10 oz all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup plus 2 Tbsp 225 gram/8 oz granulated sugar
- 2 large eggs
- ¾ cup 180 ml canola oil (or vegetable, safflower)
- 8 oz/227 gram can crushed pineapple
- half of the pineapple juice from the can drain half of the juice from the can pineapple and add the rest to the cake batter
- 1 tsp pure vanilla extract
- 3 ripe bananas
- ¾ cup 75 gram toasted pecans, roughly chopped
Cream Cheese Frosting:
- 8 oz/227 gram cream cheese softened to room temperature
- ½ cup 1 stick/115 g unsalted butter, softened to room temperature
- 2 - 2 ½ cups 240 - 300 g powdered sugar, sifted
- 1-2 tsps pure vanilla extract
Instructions
Cake
- Heat your oven to 350°F (175°C) and prepare a 9-inch cake pan or springform pan by greasing it thoroughly.
- In a large mixing bowl, sift the flour, baking soda, salt, and cinnamon together, then set it aside.
- Using a stand mixer or mixing by hand, combine the eggs and sugar until well blended. Mix in the oil, pineapple with its juice, vanilla extract, and mashed bananas.
- Gradually incorporate the wet ingredients into the dry mixture, stirring on low speed or by hand until just combined. Fold in the pecans.
- Transfer the cake batter to the prepared pan and bake for 40–45 minutes. If the top begins to brown too quickly, loosely cover it with aluminum foil during baking. Let the cake cool completely on a wire rack.
Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until smooth and creamy.
- Gradually add the sugar in two parts, beating well after each addition until smooth. Mix in the vanilla extract and continue beating on high speed for about 2 minutes until the mixture is completely smooth and creamy.
- If the frosting turns out too runny, gradually add more sugar until it reaches your desired consistency. To balance the sweetness, you can mix in a pinch of salt or a splash of lemon juice, if preferred.
- Spread the frosting over the top of the cake, and the sides if desired. For an optional garnish, sprinkle with chopped pecans.
Notes
- Keep the cake in an airtight container in the refrigerator for up to 3 days, and let it come to room temperature before serving. Alternatively, you can freeze the cake in an airtight container for up to 2 months.
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Hummingbird Cake