Hummingbird Cake
Classic Hummingbird Cake is a moist and flavorful Southern favorite, packed with mashed bananas, crushed pineapple, and toasted pecans. A touch of cinnamon adds depth, while a rich cream cheese frosting ties everything together. Perfect for celebrations or any occasion, this cake is easy to make and delivers a deliciously soft texture with just the right amount of sweetness. Decorate with pecan halves and optional candied pineapple for a pretty finish!
Equipment
- 8-inch cake pans (3)
- parchment paper
Ingredients
Cakes
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 8 oz. crushed pineapple, undrained 1 small can
- 3 medium overripe bananas mashed
- 1 cup chopped pecans toasted
Cream cheese frosting
- 16 oz. cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 8 cups powdered sugar
Decors
- 8 pecan halves
- 1/2 cup ground pecans
- 1/4 cup chopped candied pineapple optional
Instructions
Cakes
- Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a separate large bowl and using a hand mixer, mix together the oil, eggs, vanilla extract, crushed pineapple, bananas, and nuts.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes, then remove from pans and let them cool completely on the racks.
Cream cheese frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and mix well.
- Gradually add the sifted powdered sugar, beating until the frosting is smooth and of spreading consistency. Remove 1 cup of frosting to a piping bag fitted with a large closed star tip. Cover the remaining frosting with a damp towel to keep it from drying out.
Assemble
- Place one cake layer on a serving platter and spread with a generous 3/4 cup of the cream cheese frosting on top.
- Repeat with the second and third layers. Frost the top and sides of the cake and spread evenly, smoothing with a bench scraper or cake smoother.
Decors
- Use the reserved piping bag to pipe 8 swirls of cream cheese frosting on the top edge of the cake. Top each swirl with a pecan half. Add a pinch of ground pecans over the swirls. Top with candied pineapple, if using.
- Press ground pecans onto the lower edge of the cake; sweep away excess. Chill to set, about 1 hour.
- Serve cake slices at room temperature. Refrigerate leftovers.
Notes
Storage:
- Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
- Bring slices to room temperature before serving for the best flavor and texture.
Freezing:
- Unfrosted Cake Layers: Wrap each cooled cake layer tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before frosting.
- Frosted Cake: Freeze the fully assembled and frosted cake by placing it in the freezer until the frosting is firm. Wrap it in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
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