Looking for a dish that wows your guests without stressing you out? This best hummingbird cake is the answer for your next spring celebration.
It is bright, fresh, and feels like a sweet hug on a plate. You will love how the tropical flavors bring everyone together. It is truly the ultimate crowd-pleaser for any family gathering.
Why You’ll Love This Recipe
This cake is incredibly moist thanks to the mashed bananas and crushed pineapple. It is a beginner-friendly dessert that looks like it came from a fancy bakery. You do not even need a heavy mixer for the cake batter!
The warm cinnamon and toasted pecans add a lovely crunch and cozy aroma. It is perfect for busy holiday weekends when you want something special. Your friends will definitely ask you for the recipe after just one bite.
Simple Method
Making this cake is as easy as whisking your dry ingredients together. You simply fold in the fruit and nuts until everything is just moistened. This gentle mixing technique ensures a light and tender crumb every time.
Even if you have never made a layer cake, you can do this. The batter is very forgiving and stays moist even if you overbake it slightly. You will feel like a pro as you stack these golden layers.
Ingredients You’ll Need
Most of these items are likely sitting in your pantry right now. Fresh fruit and crunchy nuts make it feel extra special.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped pecans, toasted
- 2 cups mashed ripe bananas
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 pound powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup pecan halves, toasted
Step-by-Step
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon until well combined.
- Add the beaten eggs and vegetable oil to the dry ingredients, stirring just until the dry ingredients are moistened; do not beat the mixture.
- Fold in the vanilla extract, undrained crushed pineapple, chopped pecans, and mashed bananas.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Cool the cake layers in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare the frosting by beating the softened cream cheese and butter with an electric mixer at medium speed until smooth.
- Gradually add the powdered sugar and 2 teaspoons of vanilla extract, beating at low speed until blended, then increasing to medium-high for 2 minutes until fluffy.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake. Garnish with toasted pecan halves before serving.
Best Ways to Enjoy It
Serve this cake on a pretty pedestal to show off those beautiful layers. It looks stunning as a centerpiece for Easter brunch or a garden party. Pair a thick slice with a hot cup of coffee or tea.
For a special touch, add a few fresh flowers around the base. Set the table, light a candle, and enjoy this treat with your favorite people. It is the perfect way to celebrate a beautiful spring day.
Storage & Reheating
Because of the cream cheese frosting, you should store this cake in the fridge. Keep it in an airtight container to stay fresh for up to five days. It actually tastes even better the second day as flavors meld.
You can also freeze the unfrosted layers for up to three months. Wrap them tightly in plastic wrap and foil before freezing. Thaw them at room temperature before you add the fresh frosting.
Tips for Best Results
Ways to Switch It Up
Quick Answers
Can I make this in a 9×13 pan?
Yes, you can bake this as a sheet cake instead of layers. Just increase the baking time to about 35-40 minutes. It is a great option for a casual potluck!
Why is it called Hummingbird Cake?
Tradition says it is named because it is sweet enough for a hummingbird. Others say people hover around it just like the birds do! Either way, it is a Southern classic everyone loves.
How do I know when the layers are done?
The edges will pull away slightly from the sides of the pan. A toothpick inserted in the center should come out clean or with dry crumbs. Do not open the oven door too early!
I hope this beautiful cake brings a little extra sunshine to your spring table. It is a joy to share and even better to eat. Happy baking!
— Lidia
Best Hummingbird Cake Ever
Ingredients
- 3 cups all -purpose flour
- 2 cups granulated sugar
- 1 teaspoon sal t
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs , beaten
- 1 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped pecans, toasted
- 2 cups mashed ripe bananas
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 pound powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup pecan halves, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon until well combined.
- Add the beaten eggs and vegetable oil to the dry ingredients, stirring just until the dry ingredients are moistened; do not beat the mixture.
- Fold in the vanilla extract, undrained crushed pineapple, chopped pecans, and mashed bananas.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Cool the cake layers in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare the frosting by beating the softened cream cheese and butter with an electric mixer at medium speed until smooth.
- Gradually add the powdered sugar and 2 teaspoons of vanilla extract, beating at low speed until blended, then increasing to medium-high for 2 minutes until fluffy.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake. Garnish with toasted pecan halves before serving.
