Looking for a dish that wows your guests without stressing you out? This Classic Hummingbird Cake is the ultimate crowd-pleaser for your next spring gathering.
It is perfect for Easter brunch or a sunny Mother’s Day treat. You will love how easy it is to bake. The sweet smell of banana and cinnamon will fill your home. It feels like a warm hug in cake form.
Why This Recipe Is a Winner
This cake is famous for its incredible texture and tropical flavor. You get a perfectly moist crumb every single time. The combination of banana and pineapple is simply magical.
It is a wonderful choice for busy holiday hosts. You can make the layers ahead of time. It looks impressive but uses simple, wholesome ingredients. Your guests will think you spent all day in the kitchen. It is truly Southern comfort at its finest.
Simple Cooking Steps
Making a layer cake might seem scary, but I promise you can do this. You do not even need a heavy mixer for the batter. Just stir your dry and wet ingredients together gently. Simple pantry staples transform into something special.
The frosting is where the real magic happens. It is thick, creamy, and very easy to spread. Even beginners can achieve a beautiful finish. Just take your time and enjoy the process. You are going to be so proud of the golden, tiered masterpiece you create.
Ingredients You’ll Need
This recipe uses fresh fruit and pantry basics to create deep flavor.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- 3 large eggs, room temperature and beaten
- 1 cup vegetable oil
- 1.5 teaspoons pure vanilla extract
- 1 can (8 ounces) crushed pineapple, with juice
- 1 cup pecans, toasted and chopped
- 2 cups mashed ripe bananas (approximately 3-4 bananas)
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 32 ounces powdered sugar, sifted
- 2 teaspoons pure vanilla extract (for frosting)
Step-by-Step Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
- In a separate bowl, combine the beaten eggs and vegetable oil. Incorporate the wet mixture into the dry ingredients, stirring only until the flour is just moistened.
- Fold in the vanilla extract, crushed pineapple with its juice, toasted pecans, and mashed bananas until evenly distributed throughout the batter.
- Distribute the batter evenly across the three prepared cake pans to ensure uniform baking.
- Bake in the center of the oven for 25 to 30 minutes, or until a cake tester inserted into the center of the cakes emerges clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely to room temperature.
- Prepare the frosting by beating the softened cream cheese and butter in a stand mixer until smooth and aerated.
- Gradually incorporate the powdered sugar and the remaining vanilla extract, beating at medium speed until the frosting is light and fluffy.
- Assemble the cake by applying a layer of frosting between each cake round, then frost the top and exterior sides of the tiered structure.
Best Ways to Enjoy It
Serve this cake on a pretty glass stand to show off the layers. It looks beautiful at the center of a holiday dessert table. Pair a thick slice with a hot cup of coffee. The creamy frosting and spiced cake are a perfect match. Set the table, light a candle, and enjoy it with your family.
Keep It Fresh
Keep your cake in the fridge for up to five days. The cream cheese frosting stays best when chilled. Cover it tightly with plastic wrap or a cake dome. You can also freeze individual slices for later. Just wrap them well in foil and plastic. Thaw in the fridge before enjoying a sweet snack.
Tips for Best Results
- Don’t skip toasting the pecans for the best nutty flavor.
- Ensure your eggs and dairy are at room temperature before starting.
- Sift your powdered sugar to keep the frosting perfectly smooth.
- Use very ripe bananas with plenty of brown spots for sweetness.
- For Easter, decorate the top with fresh edible flowers or extra pecans.
- Avoid overmixing the batter to keep the cake light and tender.
- Let the layers cool completely before you start frosting them.
- Use a serrated knife for the cleanest slices.
Ways to Switch It Up
- Swap pecans for toasted walnuts if you prefer a different crunch.
- Add a half cup of shredded coconut for a tropical twist.
- Use a 1-to-1 gluten-free flour blend to make it allergy-friendly.
- In summer, garnish with fresh berries instead of nuts.
- Add a splash of maple syrup to the frosting for extra depth.
Common Questions
Can I make this Classic Hummingbird Cake ahead of time?
Yes, you can bake the layers a day early. Wrap them tightly in plastic once they are cool. Frost the cake the day you plan to serve it. This makes holiday entertaining much easier for you.
Do I need to drain the pineapple?
No, you should include the juice from the can. The juice adds extra moisture and flavor to the batter. It helps create that signature tender texture we love.
How do I know when the cakes are done?
Insert a toothpick into the center of the cake. It should come out clean or with a few crumbs. The edges will also start to pull away from the pan slightly.
I hope this Classic Hummingbird Cake brings a little sunshine to your kitchen. It is a joy to share with the people you love most. Happy baking!
— Lidia
Classic Hummingbird Cake
Ingredients
- 3 cups all -purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- 3 large eggs , room temperature and beaten
- 1 cup vegetable oil
- 1.5 teaspoons pure vanilla extract
- 1 can (8 ounces) crushed pineapple, with juice
- 1 cup pecans , toasted and chopped
- 2 cups mashed ripe bananas (approximately 3-4 bananas)
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 32 ounces powdered sugar, sifted
- 2 teaspoons pure vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
- In a separate bowl, combine the beaten eggs and vegetable oil. Incorporate the wet mixture into the dry ingredients, stirring only until the flour is just moistened.
- Fold in the vanilla extract, crushed pineapple with its juice, toasted pecans, and mashed bananas until evenly distributed throughout the batter.
- Distribute the batter evenly across the three prepared cake pans to ensure uniform baking.
- Bake in the center of the oven for 25 to 30 minutes, or until a cake tester inserted into the center of the cakes emerges clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely to room temperature.
- Prepare the frosting by beating the softened cream cheese and butter in a stand mixer until smooth and aerated.
- Gradually incorporate the powdered sugar and the remaining vanilla extract, beating at medium speed until the frosting is light and fluffy.
- Assemble the cake by applying a layer of frosting between each cake round, then frost the top and exterior sides of the tiered structure.
