Description
Moist, flavorful, and packed with tropical ingredients, Hummingbird Cake is a beloved Southern classic that combines bananas, pineapple, and pecans into a tender, spice-infused cake. Topped with a luscious cream cheese frosting, this nostalgic dessert is perfect for potlucks, family gatherings, and holiday celebrations. Originally from Jamaica, it gained popularity in the U.S. through Southern Living magazine in the 1970s and has been a staple ever since.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 1 cup crushed pineapple (with juice)
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (optional; can substitute with toasted coconut flakes)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Pans:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon.
Combine the Wet Ingredients:
- In another bowl, mash the bananas until smooth.
- Stir in the crushed pineapple, eggs, oil, and vanilla extract until fully combined.
Mix the Batter:
- Slowly add the wet ingredients to the dry ingredients, folding gently.
- Stir until just combined—do not overmix.
Add the Pecans:
- Gently fold in the chopped pecans (or coconut flakes for a nut-free version).
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.
- Allow them to cool completely before frosting.
Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
Assemble the Cake:
- Spread a layer of frosting over the first cake layer.
- Place the second layer on top and frost the entire cake evenly.
Serve & Enjoy:
- Garnish with extra chopped pecans or a sprinkle of cinnamon.
- Slice and serve!
Notes
- For extra flavor, toast the pecans before adding them to the batter.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- You can make this as a sheet cake or cupcakes instead of a layer cake.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Cuisine: Southern, Jamaican
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g