This cake is a soft, delicious masterpiece filled with fresh pineapple, ripe bananas, crunchy pecans, and a touch of spices. It’s then adorned with creamy cream cheese frosting and a sprinkle of coconut! An ideal cake for celebrating any special occasion.

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This cake is like a tropical twist on classic banana bread. It’s loaded with sweet bananas, infused with fresh pineapple, and adorned with a sweet, toasted coconut topping.

It’ll bring to mind the comforting flavors of banana bread, with the added delight of decadent cream cheese frosting. This cake is a symphony of delightful flavors and perfect textures.

Thanks to the sugar and bananas, the cake is wonderfully tender, while the vegetable oil lends it a moist, crumbly texture. It’s studded with juicy pineapple bits and crunchy toasted pecans, and it’s all brought together with a creamy, slightly tangy frosting, finished with crisp, toasted coconut (or chewy coconut if that’s more your style).

It’s a classic, homemade cake that’s sure to evoke feelings of home and warmth. Made from scratch and bound to satisfy your cravings!

The ingredients for Hummingbird Cake include:

Fresh Pineapple: Fresh Dole pineapple is preferred, but canned and drained pineapple can also be used.
Overripe Bananas: Bananas that are generously speckled, not too yellow or too black.
All-Purpose Flour: Measured using the scoop and level method for consistent results. A kitchen scale can also be used for precise measurements.
Baking Soda: This helps the cake rise.
Eggs: They bind the ingredients and help the cake rise.
Cinnamon and Nutmeg: These spices add depth and flavor to the cake.
Salt: Essential to enhance the overall taste. Don’t forget this one!
Granulated Sugar, Brown Sugar, and Powdered Sugar: A trio of sugars for that sweet cake and frosting.
Vegetable Oil: Canola oil works as well, and it provides a moist texture to the cake.
Vanilla Extract: Added to both the cake and frosting for that delightful background flavor.
Butter: Use unsalted butter for the frosting to avoid excessive saltiness.
Pecans: Toasted pecans for extra flavor. Walnuts can be used as an alternative.
Cream Cheese: Stick to the Philadelphia brand for consistent frosting results.
Shredded Coconut: Medium (standard) shredded coconut, sweetened or unsweetened, is suitable.

Tips for Hummingbird Cake:

Use fresh pineapple for the best flavor, as it has more taste compared to canned pineapple.
If possible, use a kitchen scale to measure ingredients for consistent results.
Line the cake pans with parchment paper to prevent sticking, as spraying alone may not be sufficient.
Avoid over-mixing the batter. This cake can be somewhat dense due to the fruit, so mix only until the streaks are gone.
Be cautious not to over-bake the cake. Overbaking can make it dry. Use the toothpick test to determine doneness.

Tips for Cream Cheese Frosting:

Start with ingredients at nearly room temperature, and you can even use the microwave to achieve this.
For a better consistency, chill the frosting. Place the mixing bowl in the freezer for 3-5 minutes, return it to the stand mixer, and repeat until you reach the desired consistency.

Can I Bake it in a Bundt Pan?
Yes, you can bake Hummingbird Cake in a Bundt pan. It will take about 60-65 minutes at 350°F for a Hummingbird bundt cake, and you’ll need roughly 2/3 of the frosting.

Can I Make the Batter into Cupcakes?
Absolutely! Divide the batter among paper-lined muffin cups, filling each about 3/4 full. Bake at 350°F for approximately 18-22 minutes.

How Should I Store Hummingbird Cake?
Once frosted, store the cake in the refrigerator to prevent the frosting from melting. Allow it to rest at room temperature for about 30 minutes before serving.

Can I Freeze Hummingbird Cake?
The unfrosted cake layers should freeze well for up to 2 months. Wrap them in foil and store in an airtight container. However, the cream cheese-based frosting doesn’t freeze well, so add the frosting after thawing at room temperature.

Can I Substitute Applesauce for Oil?
While it hasn’t been tested in this recipe, you can often successfully substitute half of the oil with unsweetened applesauce in most baking recipes.

How Could I Ripen Bananas Faster for this Cake?
To ripen bananas quickly, place them in a paper bag in a warm location. Some people also suggest adding an apple to the bag to expedite the ripening process even further.

Love Cakes? Be sure to check out these other great cake recipes!

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Hummingbird Cake

This cake is a delightful treat with a tender and moist texture. It’s generously packed with fresh pineapple, ripe bananas, crunchy pecans, and a hint of spices. To top it all off, it’s adorned with a luxurious cream cheese frosting and a generous sprinkle of coconut.

Servings: 16
Prep: 35minutes
Cook: 40minutes
Ready in: 1hour 15minutes

Ingredients:

For the Cake:

1 cup (198 grams) finely chopped fresh pineapple
2 and 1/2 cups (354 grams) all-purpose flour (measure by scooping and leveling)
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 teaspoon of salt
3/4 cup (150 grams) granulated sugar
3/4 cup (150 grams) packed light-brown sugar
3 large eggs
1 cup (235 ml) of vegetable oil or canola oil
1 teaspoon of vanilla extract
1 and 1/2 cups (366 grams) of mashed overripe bananas
1 cup (100 grams) of pecans, toasted and finely chopped, with additional whole or chopped pecans for decoration if desired

For the Frosting and Topping:

12 ounces of cream cheese, nearly at room temperature
3/4 cup (170 grams) of unsalted butter, nearly at room temperature
4 cups (480 grams) of powdered sugar
1 teaspoon of vanilla extract
1 and 1/4 cups (95 grams) of sweetened shredded coconut, which can be toasted or untoasted

Instructions:

Preheat your oven to 350 degrees. Butter two 9-inch round cake pans (at least 2 inches tall) and line the bottoms with parchment paper. Butter the parchment paper and lightly dust the pans with flour, shaking out the excess.
In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour. Set this mixture aside.
In a medium mixing bowl, whisk together the remaining 2 1/4 cups of flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large mixing bowl, using an electric hand mixer set to medium-high speed, whip together granulated sugar, brown sugar, and eggs until the mixture becomes pale and fluffy, which should take about 4 minutes.
Slowly blend in the vegetable oil, and then mix in the vanilla extract.
Add half of the flour mixture, and using a rubber spatula, fold it in just until combined. Add the mashed bananas and fold to combine, then add the remaining flour mixture and fold until combined. Finally, fold in the pineapple mixture and chopped pecans.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, which should take about 40 minutes.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Afterward, run a knife around the edge to loosen them and invert the cakes onto wire racks to cool completely.
Frost the cakes with cream cheese frosting and gently press coconut onto the sides. If desired, decorate the top with a ring of whole or chopped pecans near the outside edge.

For the cream cheese frosting:

In a mixing bowl using an electric hand mixer fitted with a paddle attachment, whip together the cream cheese and butter until smooth and fluffy.
Add powdered sugar and vanilla and blend again until the mixture becomes whiter and the frosting is fluffy.
To firm up the frosting a bit, freeze it in 3-minute increments, mixing between increments until it reaches a slightly stiffer consistency.

Notes:

The pineapple should be finely chopped into tiny bits, approximately 1/6 inch in size.

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