Hummingbird Cake – Easy and Delicious
A moist and flavorful Southern-style Hummingbird Cake made with ripe bananas, crushed pineapple, warm cinnamon, and pecans, finished with a creamy homemade cream cheese frosting.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs room temperature
- 1¼ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed
- 1 can crushed pineapple 8-ounce lightly drained
- 1 cup chopped pecans plus extra for garnish
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk if needed for consistency
Instructions
- Prepare the cake pans: Preheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Mix the wet ingredients: In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir in the mashed bananas and lightly drained crushed pineapple.
- Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Add the pecans: Fold the chopped pecans into the batter until evenly distributed.
- Fill the pans: Divide the batter evenly among the three prepared cake pans and smooth the tops.
- Bake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake: Allow the cakes to cool in the pans for about 10 minutes. Transfer them to a wire rack and cool completely before frosting.
- Make the frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. Add a little milk if needed to reach a smooth spreading consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread frosting over the top. Add the second layer and repeat, then place the final layer on top.
- Frost and decorate: Cover the top and sides with the remaining cream cheese frosting. Sprinkle chopped pecans over the top if desired.
- Chill and serve: Refrigerate the cake briefly for cleaner slices, then serve and enjoy.
Notes
- Storage: Store the frosted cake covered in the refrigerator for up to 4–5 days.
- Freezing: Freeze unfrosted cake layers tightly wrapped for up to 3 months. Thaw before frosting.
- Pineapple: Lightly drain the crushed pineapple rather than squeezing it completely dry. This helps retain moisture without making the batter overly wet.
- Bananas: The riper the bananas, the sweeter and more flavorful the cake will be.
- Serving: Let refrigerated cake sit at room temperature briefly before serving for the best texture and flavor.
Nutrition Facts
- Calories: 620 kcal
- Total Fat: 34g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 390mg
- Total Carbohydrates: 76g
- Dietary Fiber: 3g
- Total Sugars: 54g
- Protein: 6g