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Hummingbird Cake Recipe: A Moist and Delicious Southern Classic

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A moist, tender Southern-style hummingbird cake packed with ripe bananas, crushed pineapple, warm cinnamon, and crunchy pecans. Three flavorful layers are finished with rich, tangy cream cheese frosting for an irresistible celebration dessert.

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (300 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups mashed ripe bananas (about 3 medium bananas)
  • 1 cup (225 g) crushed pineapple, with juice
  • 1 cup (125 g) chopped pecans
  • For the cream cheese frosting:
  • 16 ounces (452 g) full-fat brick cream cheese, softened
  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (480 g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Additional chopped pecans for decorating, optional

Instructions

  1. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt until evenly combined.
  3. In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir the mashed bananas and crushed pineapple, including its juice, into the wet ingredients.
  5. Add the dry ingredients to the wet ingredients and gently mix until just combined. Fold in the chopped pecans. Avoid overmixing.
  6. Divide the batter evenly among the prepared cake pans and smooth the tops.
  7. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  8. Allow the cakes to cool in their pans for 20 minutes, then carefully transfer them to wire racks to cool completely.
  9. Prepare the cream cheese frosting by beating the softened cream cheese and butter together until creamy and smooth. Add the confectioners’ sugar, vanilla extract, and salt, then beat until fluffy and fully combined.
  10. Place the first cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top.
  11. Add the second cake layer and repeat with frosting. Place the third cake layer on top.
  12. Spread the remaining frosting over the top and sides of the cake. Decorate with additional chopped pecans if desired.
  13. Refrigerate the assembled cake for at least 30 minutes before slicing to help the frosting set. Slice and serve.

Notes

  • This is an adapted hummingbird cake recipe inspired by Sally’s Baking Addiction, not a verified transcription of the linked recipe.
  • Use very ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
  • Do not drain the crushed pineapple; its juice helps keep the cake moist.
  • Toast the pecans before adding them to the batter for a deeper, nuttier flavor.
  • Walnuts can be substituted for pecans, or the nuts can be omitted if preferred.
  • Make sure the cake layers are completely cool before frosting to prevent the cream cheese frosting from melting.
  • Store the frosted cake covered in the refrigerator for up to 5 days. Allow individual slices to sit at room temperature briefly before serving.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw before assembling.
  • Nutrition values are approximate estimates per slice and will vary depending on ingredients and portion sizes.

Nutrition

Find it online: https://yumfamilyrecipes.com/hummingbird-cake-recipe-a-moist-and-delicious-southern-classic/