Hummingbird Cake
User Reviews
4.9
69 reviews
Excellent
Hummingbird Cake
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This classic Southern Hummingbird Cake is packed with bananas, crushed pineapple, and toasted pecans, all wrapped in a rich cream cheese frosting and finished with toasted coconut for the perfect texture. Moist, flavorful, and incredibly easy to make, this cake is a guaranteed crowd-pleaser for any occasion!
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Ingredients
Cake
- 2 cups all-purpose flour
- 1½ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 large eggs lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces crushed pineapple drained
- 2 large bananas overripe, mashed
- 1 cup pecans toasted and finely chopped
Frosting
- 12 ounces cream cheese at room temperature
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Toppings
- 1½ cup sweetened coconut toasted
- ½ cup pecans chopped
Instructions
Cake
- Preheat the oven to 350°F.
- You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- n the bowl of your mixer combine all the dry ingredients together; flour, sugar, salt, baking soda, baking powder and cinnamon.
- To the mixer bowl add the beaten eggs, vegetable oil, vanilla extract, vanilla extract, crushed pineapple and mashed bananas. Mix well until combined. Stir in pecans.
- Evenly divide the batter between the two prepared pans and transfer to the oven.
- Bake for 25 to 30 minutes or until the cake is cooked. Insert a toothpick in the middle of the cake, if it comes out clean, the cake is done.
- Place the cake pans on a cooling rack and cool in the pans for 5 minutes, then remove them from the pans and allow the cakes to cool completely on the cooling rack.
Frosting
- In the bowl of your mixer, add the cream cheese, and butter and beat using the paddle attachment until smooth. Add the vanilla extract and powdered sugar and beat on low until all combined. Increase the speed and continue beating until the frosting is smooth and fluffy, about 3 minutes.
Assemble the cake
- Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread a layer of frosting evenly. Repeat with remaining cake layer and frost the cake all around.
- Using your hands, apply toasted coconut to the sides of the cake all around. Sprinkle the top with chopped pecans.
- Chill the cake until ready to serve.
Equipments used:
Notes
- Bananas Matter – The riper, the better! You want those deep yellow bananas with plenty of brown spots for max sweetness and moisture. Not ripe enough? Pop them in a 350°F oven for 10-15 minutes until the skins turn black.
- Pineapple Trick – Lightly drain, don’t squeeze! You want some moisture to keep the cake soft, but too much liquid will make it dense. Just press lightly with a spoon to remove excess juice.
- Toasting Nuts & Coconut – DO NOT SKIP THIS! It makes a huge difference in flavor. Toast pecans and coconut in a dry pan over medium heat for a few minutes until golden and fragrant. Watch closely—they burn fast!
- Don’t Overmix – Mix just until everything is combined. Overworking the batter = dense, tough cake. We want light and fluffy!
- Let the cake cool completely before frosting it. If the cake is still warm it will turn the frosting into a runny liquid.
- Cream cheese frosting is a must. No other frosting compares.
- Frosting Tips – Room temp butter and cream cheese = smoothest frosting. If it’s too soft, chill for 10-15 minutes before spreading.
- A stand mixer works great but remember if you don't have one, a hand mixer will work just as well.
- Line the cake pans as instructed, to avoid the cake sticking to the bottom of the pan, plus it's so much easier to remove the cakes from the pans.
- Storage – Because of the cream cheese frosting, store this cake covered in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving for the best texture.
- Freezing – Freeze unfrosted cake layers for up to 3 months (wrap tightly in plastic wrap). Frosted cake? Freeze slices individually for an easy grab-and-go treat!
Nutrition Information
Show Details
Serving
1serving
Calories
741kcal
(37%)
Carbohydrates
98g
(33%)
Protein
7g
(14%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
326mg
(14%)
Potassium
307mg
(9%)
Fiber
4g
(16%)
Sugar
75g
(150%)
Vitamin A
930IU
(19%)
Vitamin C
4mg
(4%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 741kcal | 37% |
| Carbohydrates | 98g | 33% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 326mg | 14% |
| Potassium | 307mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 75g | 150% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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