Hummingbird Cake Recipe

Hummingbird Cake is a classic Southern dessert, bursting with tropical flavors from ripe bananas, crushed pineapple, and toasted pecans. This moist, sweet cake is traditionally topped with a tangy cream cheese frosting, making it irresistible. Here’s how to make it:

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1 cup vegetable oil (or melted butter for extra richness)
• 2 teaspoons vanilla extract
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 can (8 oz) crushed pineapple, with juice
• 1 cup pecans, chopped and toasted
• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (optional, for desired consistency)

For Garnish (optional):

• Extra toasted pecans for sprinkling
• Pineapple slices or banana slices for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or three 8-inch pans. You can also line them with parchment paper for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Prepare the wet ingredients: In another large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk in the vegetable oil (or melted butter) and vanilla extract until smooth. Stir in the mashed bananas and crushed pineapple (with its juice) until evenly mixed.
4. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake light and fluffy. Fold in the toasted pecans and shredded coconut (if using).
5. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. If using three 8-inch pans, check for doneness around the 20-minute mark.
6. Cool the cakes: Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined. Stir in the vanilla extract. If the frosting is too thick, add 1–2 tablespoons of milk to reach your desired consistency.
8. Frost the cake: Once the cakes have cooled completely, frost the top of each layer with the cream cheese frosting. Stack the layers and frost the sides and top of the cake evenly.
9. Garnish (optional): Decorate the top of the cake with extra toasted pecans, pineapple slices, or banana slices.
10. Serve: Slice and enjoy! Store any leftovers in the refrigerator for up to 5 days.

---

This Hummingbird Cake is a true crowd-pleaser, with its perfect balance of sweetness, tanginess, and nuttiness. Perfect for celebrations or a treat anytime!