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Hummingbird Cake

Hummingbird Cake

The Crispy Chef
Classic Southern Hummingbird Cake with tropical flavors of bananas, pineapple, and toasted pecans, layered with creamy cream cheese frosting. A moist, flavorful cake that is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Southern
Servings 10
Calories 350 kcal

Equipment

  • Three 9-inch round cake pans
  • Electric stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling racks
  • Parchment paper
  • Offset spatula for frosting

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 1 8-oz can crushed pineapple (undrained)
  • 3 ripe bananas mashed
  • 1 cup chopped toasted pecans
  • 3/4 cup shredded coconut

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
  • In a large mixing bowl, sift together flour, sugar, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk together eggs, oil, and vanilla extract.
  • Combine the wet ingredients with the dry ingredients until just mixed.
  • Gently fold in the mashed bananas, crushed pineapple, toasted pecans, and shredded coconut.
  • Pour the batter evenly into the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • While the cakes cool, prepare the cream cheese frosting by beating together butter, cream cheese, and powdered sugar until smooth.
  • Once the cakes are completely cool, spread a thin layer of frosting between the layers and over the top and sides of the cake.
  • Garnish with toasted pecans and refrigerate for 15-20 minutes before serving.

Notes

For best results, use overripe bananas and don't drain the pineapple.
This cake freezes well for up to 3 months if wrapped tightly.
Let the cake come to room temperature before serving for the best texture and flavor.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14gCholesterol: 35mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 40gVitamin A: 250IUVitamin C: 4mgCalcium: 30mgIron: 1mg
Keyword banana cake, Hummingbird cake, pineapple cake, Southern cake, tropical cake
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