Description
A classic Southern Hummingbird Cake featuring moist layers infused with ripe bananas and crushed pineapple, warmly spiced with cinnamon, and topped with a luscious cream cheese frosting. This cake serves about 12 slices and is perfect for festive occasions or a delightful dessert treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned crushed pineapple (drained)
- 1/2 cup chopped pecans or walnuts (optional)
Frosting
- 8 oz cream cheese (full-fat, softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and granulated sugar until well combined.
- Combine wet ingredients: In another bowl, mix the vegetable oil, eggs, mashed bananas, and crushed pineapple until the mixture is smooth.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. If desired, fold in the chopped nuts.
- 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.
- Cool and prepare frosting: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. Meanwhile, beat the softened cream cheese and butter together until fluffy. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth and creamy.
- Frost and serve: Once the cakes are fully cooled, frost the layers generously with the cream cheese frosting. Slice and serve.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Drain the canned crushed pineapple well to avoid excess moisture.
- You can substitute pecans or walnuts, or omit nuts altogether for a nut-free version.
- For easier slicing, refrigerate the cake after frosting before serving.
- Store any leftovers covered in the refrigerator for up to 3 days.
