Get ready to experience a slice of Southern heaven with this incredible Hummingbird Cake! This moist, flavorful cake is packed with tropical flavors that’ll transport you straight to a sunny beach. It’s the perfect dessert for any occasion, from family gatherings to potlucks, and trust me, it’ll disappear faster than you can say “seconds, please!”
Why You’ll Love This Recipe
- Irresistible Flavor Combo: The combination of banana, pineapple, and pecans creates a taste explosion that’s simply unforgettable.
- Crowd-Pleaser: This cake is guaranteed to impress everyone at your next gathering.
- Make-Ahead Friendly: You can bake the layers in advance and assemble later, perfect for busy schedules.
- Versatile: It’s great for birthdays, holidays, or just because you deserve a treat!
Ingredients You’ll Need
- All-purpose flour: The foundation of our cake, providing structure.
- Sugar: For sweetness, of course!
- Baking soda and baking powder: Our leavening agents for a perfectly risen cake.
- Cinnamon: Adds a warm, comforting note.
- Eggs: Binds everything together and adds richness.
- Vegetable oil: Keeps the cake moist and tender.
- Vanilla extract: Enhances all the flavors.
- Crushed pineapple: Brings tropical sweetness and moisture.
- Bananas: The riper, the better for maximum flavor and moisture.
- Pecans: Adds a delightful crunch and nutty flavor.
- Cream cheese and butter: For that irresistible frosting.
- Powdered sugar: Sweetens and thickens our frosting.
- Coconut: For the perfect finishing touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Nutty Twist: Try walnuts instead of pecans for a different flavor profile.
- Spice it Up: Add a pinch of nutmeg or allspice to the batter for extra warmth.
- Tropical Touch: Mix in some shredded coconut to the batter for an extra tropical flair.
- Miniature Version: Make cupcakes instead of a large cake for easy portion control.
How to Make Hummingbird Cake
Step 1: Prepare the Batter
Preheat your oven and prepare your pans. Mix dry ingredients, then add wet ingredients and mix until just combined. Fold in those crunchy pecans.
Step 2: Bake the Cake
Divide the batter between your pans and bake until a toothpick comes out clean. Let them cool completely.
Step 3: Make the Frosting
Beat cream cheese and butter until smooth, then add vanilla and powdered sugar. Mix until fluffy and irresistible.
Step 4: Assemble and Decorate
Layer your cakes with frosting, then cover the entire cake. Decorate with toasted coconut and pecans for that classic Hummingbird Cake look.
Pro Tips for Making the Recipe
- Use overripe bananas for maximum sweetness and flavor.
- Don’t overmix the batter – this can lead to a tough cake.
- Toast your pecans and coconut for enhanced flavor.
- Make sure your cream cheese and butter are at room temperature for the smoothest frosting.
How to Serve
This cake is perfect on its own, but why not go all out? Serve it with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of caramel sauce
- A cup of strong coffee or tea
Make Ahead and Storage
Storing Leftovers
Keep this beauty covered in the fridge for up to 5 days. Let it sit at room temp for about 30 minutes before serving for the best texture.
Freezing
You can freeze unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. For a frosted cake, freeze individual slices for an easy treat anytime.
Reheating
No need to reheat! Just let frozen slices thaw in the fridge overnight.
FAQs
Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but it’ll still be delicious.
How ripe should my bananas be?
The riper, the better! Look for bananas with lots of brown spots or even mostly black. They’ll be super sweet and perfect for baking.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works great in this recipe. Just make sure to drain it well before adding to the batter.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready!
This Hummingbird Cake is more than just a dessert – it’s an experience. With its perfect balance of flavors and textures, it’s sure to become a family favorite. So why wait? Grab those overripe bananas and get baking! Your taste buds will thank you.
Print
Hummingbird Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in the tropical flavors of the South with this moist and delectable Hummingbird Cake. Packed with ripe bananas, crushed pineapple, and toasted pecans, this cake is crowned with a luscious cream cheese frosting and adorned with toasted coconut. A perfect dessert for special occasions or a delightful treat any day of the week.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces crushed pineapple, drained
- 2 large overripe bananas, mashed
- 1 cup pecans, toasted and finely chopped
For the Frosting:
- 12 ounces cream cheese, at room temperature
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
For the Toppings:
- 1 1/2 cups sweetened coconut, toasted
- 1/2 cup pecans, chopped
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F. Prepare two 8-inch cake pans with parchment paper and cooking spray.
- Mix dry ingredients: In a mixer bowl, combine flour, sugar, salt, baking soda, baking powder, and cinnamon.
- Add wet ingredients: Incorporate beaten eggs, vegetable oil, vanilla extract, crushed pineapple, and mashed bananas. Mix well and stir in pecans.
- Bake the cake: Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cake: Allow cakes to cool in pans for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar, beating until fluffy.
- Assemble the cake: Level cake layers if needed. Place one layer on a serving platter, spread frosting, and repeat with the second layer. Frost the entire cake.
- Decorate: Apply toasted coconut to the sides of the cake and sprinkle chopped pecans on top.
- Chill and serve: Refrigerate the cake until ready to serve.
Notes
- Use very ripe bananas for best flavor and moisture.
- Lightly drain pineapple to keep moisture without making the cake dense.
- Toast nuts and coconut for enhanced flavor.
- Avoid overmixing the batter to maintain a light texture.
- Ensure cake layers are completely cool before frosting.
- Use room temperature butter and cream cheese for smooth frosting.
- Store the cake covered in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 65
- Sodium: 350
- Fat: 45
- Saturated Fat: 18g
- Unsaturated Fat: 24
- Trans Fat: 0g
- Carbohydrates: 58
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95
