Description
This Southern Hummingbird Cake is a moist and flavorful layered cake featuring ripe bananas, crushed pineapple, and chopped pecans. Enhanced with warm cinnamon and a creamy cream cheese frosting, it’s a classic Southern dessert perfect for celebrations and gatherings.
Ingredients
Scale
Cake Ingredients
- 3 ripe bananas, mashed
- 1 can (8 oz) crushed pineapple with juice, slightly drained
- 1 cup chopped pecans (toasted if desired)
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped pecans or pineapple for decoration (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans to prevent the cake from sticking.
- Prepare Fruit and Nuts: Mash the ripe bananas in a bowl and drain the crushed pineapple slightly to remove excess juice. Toast the chopped pecans in a dry skillet over medium heat if desired, to enhance their flavor.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, mashed bananas, and crushed pineapple until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure a light, even mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Fold gently to combine, then fold in the chopped pecans evenly throughout the batter.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together in a bowl until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is fluffy and spreadable.
- Assemble and Decorate: Once the cake layers are completely cooled, frost each layer with the cream cheese frosting. Stack the layers and cover the entire cake with the remaining frosting. Decorate the top with additional chopped pecans or pineapple if desired.
Notes
- To toast pecans, heat them in a dry pan over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- For extra moistness, wrap leftover cake tightly and refrigerate; bring to room temperature before serving.
- This cake can be made a day ahead to let the flavors meld beautifully.
