Description
This classic Hummingbird Cake is a moist, flavorful dessert combining ripe bananas, crushed pineapple, and crunchy pecans, all layered with a rich cream cheese frosting. Perfect for celebrations or a special treat, this cake offers a delightful balance of sweetness, spice, and creamy texture.
Ingredients
Scale
Cake
- 3 ripe bananas, mashed
- 1 cup crushed pineapple (with juice)
- 3 eggs
- ¾ cup vegetable oil
- 1¾ cups sugar
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup chopped pecans (plus more for garnish)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent the cake from sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, crushed pineapple with juice, eggs, vegetable oil, sugar, and vanilla extract until thoroughly mixed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Make batter: Gradually combine the dry ingredients into the wet mixture and stir until just mixed. Fold in the chopped pecans gently to maintain their texture.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, whipping until light and fluffy.
- Assemble and frost: Once the cakes are completely cooled, spread the cream cheese frosting evenly over one cake layer, place the second layer on top, and frost the top and sides. Garnish with additional chopped pecans as desired.
Notes
- Ensure bananas are very ripe for best sweetness and flavor.
- Do not overmix the batter to keep the cake light and moist.
- Allow cakes to cool completely before frosting to prevent melting.
- Storage: Keep the frosted cake refrigerated in an airtight container for up to 4 days.
- For extra flavor, you can toast the pecans before folding them in.
