Hummingbird Cake is a moist and flavorful Southern classic, packed with ripe bananas, crushed pineapple, and warm spices like cinnamon. Chopped pecans add a delightful crunch, while a rich, tangy cream cheese frosting perfectly complements the cake’s natural sweetness. This decadent yet comforting dessert is often enjoyed at celebrations and gatherings, offering a tropical twist on traditional spice cake. With its tender texture and irresistible flavor, Hummingbird Cake remains a beloved favorite for any occasion.
Hummingbird Cake
Ingredients
CAKE
- 3 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 1 tsp table salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 large eggs, lightly beaten
- 1-1/2 cups vegetable oil
- 1-1/2 tsp vanilla extract
- 8 ounces canned crushed pineapple in juice, undrained
- 2 cups chopped bananas
- 1 cup chopped pecans, toasted
- Vegetable shortening
FROSTING
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 32 ounces powdered sugar
- 2 tsp vanilla extract
TOPPING
- 1 cup pecan halves, toasted
Instructions
CAKE
- Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
- Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
FROSTING
- Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
ASSEMBLE
- Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
- Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.
- Arrange pecan halves on top of cake in a circular pattern.
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