Description
A rich, fruity Southern classic, the Hummingbird Cake combines mashed bananas, crushed pineapple, and warm spices into an irresistibly moist layer cake. Topped with luscious cream cheese frosting and studded with crunchy nuts, it’s perfect for celebrations, brunch tables, or any occasion that calls for something extra special.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ tsp salt
Wet Ingredients:
- 3 large eggs
- 1 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 bananas)
Mix-ins:
- 1 cup chopped pecans or walnuts
Cream Cheese Frosting:
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1½ tsp vanilla extract
- 1–2 tbsp milk or cream
Optional Garnish:
- Extra chopped pecans or walnuts
- Pineapple slices or banana chips
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Line with parchment paper if desired.
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In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, combine eggs, oil, vanilla, mashed bananas, and drained pineapple. Stir until blended.
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Add wet ingredients to the dry mixture. Stir gently until just combined—do not overmix.
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Fold in chopped nuts.
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Divide batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and milk/cream to desired consistency.
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Frost between layers and all over the cake. Garnish with extra nuts or fruit as desired.
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Chill for 30 minutes before serving for best texture and sliceability.
- Prep Time: 25 minutes
- Cook Time: 25 minutes