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
Units
Scale
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
