Hummingbird Cake is a classic Southern Living recipe that has been loved for generations. This Jamaican creation is a tender banana pineapple spice cake with thick and tangy cream cheese frosting. Top it off with a ring of toasted pecan halves for a pretty finish.
Yield: 24
Prep Time: 20 MINUTES cook
Time: 25 MINUTES
Cooling Time: 1 HOUR 15 MINUTES
Total Time: 2 HOURS
INGREDIENTS
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 eggs, beaten
- 1 1/2 cups vegetable oil
- 2 tsp vanilla extract
- 1 can (8 oz) crushed pineapple in juice, undrained
- 2 cups bananas, mashed (about 4-5 bananas)
- 1 cup chopped pecans, toasted
FOR THE CREAM CHEESE FROSTING
- 2 pkgs (8 oz) cream cheese, softened
- 1 cup butter, softened
- 2 lbs powdered sugar
- 2 tsp vanilla extract
FOR THE GARNISH
- 3/4 cup pecan halves, toasted
INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Set aside.
- In a large mixing bowl, combine oil, sugar, and eggs. Add in flour, salt, soda, and cinnamon. Stir until just combined.
- Gently stir in undrained pineapple, mashed bananas, toasted pecans, and vanilla.
- Divide batter evenly among 3 greased pans.
- Bake 25-30 minutes until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes then remove from pans and cool completely.
- To make the frosting, cream together softened cream cheese and butter until light and fluffy. Add in powdered sugar a little at a time until fully combined. Blend in vanilla.
- Frost completely cooled cake. Spread 1 cup of frosting between each layer. Spread additional frosting on top and down the sides of the cake.
- Garnish top with toasted pecan halves.
Nutrition Information: YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 554TOTAL FAT: 28gSATURATED FAT: 7gTRANS FAT: 1gUNSATURATED FAT: 20gCHOLESTEROL: 46mgSODIUM: 242mgCARBOHYDRATES: 73gFIBER: 2gSUGAR: 58gPROTEIN: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.
Hummingbird Cake is a crowd-pleasing cake that is like a tropical banana cake.
And the cream cheese frosting is out of this world.
It’s like a cream cheese buttercream frosting that is extra thick and creamy.
KEY TO SUCCESS #1 – USE VERY RIPE BANANAS
I’m listing this key as #1 because it’s the most important!
Your bananas should be very, very ripe.
The riper your bananas, the more flavorful your cake will be.
I like to use bananas that are heavily spotted and starting to get soft.
Mash up three bananas then put the mash into a 2-cup glass measuring cup.
If it’s not 2 cups of bananas then mash up another banana and add it.
You will need 4-5 bananas in total for this recipe.
You don’t want to add more than 2 cups of bananas or your cake will not turn out as tender.
If your bananas are not ripe yet, you can speed up the ripening process by placing your bananas into a paper bag overnight.
This will help the bananas soften and sweeten up a bit.
Be sure to mash your bananas well before incorporating them into your batter.
This will help the bananas soften and sweeten up a bit.
Be sure to mash your bananas well before incorporating them into your batter.
KEY TO SUCCESS #2 – USE UNDRAINED CRUSHED PINEAPPLE
This Hummingbird Cake is an oil-based spice cake with mashed bananas and crushed pineapples added in.
I use a hand mixer to make this cake, but you can use a whisk or a wooden spoon if you’d prefer.
Start by mixing together the eggs, sugar, and oil in a large bowl.
Next, stir in the flour, baking soda, salt, and cinnamon.
Mix the cake batter until the dry ingredients are thoroughly moistened and the batter is fully combined.
Do not overmix the batter.
Finally, fold in the mashed bananas, the crushed pineapple, the chopped pecans, and the vanilla.
The can of crushed pineapple should not be drained.
The pineapple juice will add loads of extra flavor and moisture to your cake so you want to make sure you don’t miss out on that.
KEY TO SUCCESS #3 – LOTS OF TANGY CREAM CHEESE
The cream cheese frosting uses two packages of cream cheese to amp up the tangy flavor.
Make sure you soften both the cream cheese and the butter by allowing them to sit at room temperature at least an hour before you make the frosting.
Allowing the cream cheese and butter to come to room temperature will make them much easier to combine.
Use a hand mixer or stand mixer to cream together the cream cheese and butter until the mixture is smooth.
Next, add in the powdered sugar a little bit at a time.
Mix the frosting well between additions to ensure that the frosting is fully combined.
Finally, mix in the vanilla.
You should not need to add any milk.
If you think your frosting is too thick, you can add up to a quarter cup of milk or cream.
I do not add additional milk to my frosting.
Use an offset spatula to spread about a cup of frosting between each layer.
Spread the remaining frosting on the sides and top of the cake.
This frosting recipe generously frosts a 3-layer cake.
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