If you’re looking to bring a burst of tropical sunshine and sweetness to your dessert table, the Classic Hummingbird Cake Recipe is an absolute must-try. This moist and tender cake combines a blend of mashed bananas, crushed pineapple, shredded coconut, and pecans, all enveloped in a luscious cream cheese frosting. Every bite offers a symphony of flavors and textures that feels like a warm hug from the South, making it a timeless crowd-pleaser perfect for any celebration or cozy afternoon treat.
Ingredients You’ll Need
These ingredients might look simple, but each plays a vital role in making your Classic Hummingbird Cake Recipe unforgettable. From the natural sweetness of ripe bananas to the tangy pineapple and the rich cream cheese frosting, they work together to create a cake with incredible moisture, flavor, and character.
- 3 cups all-purpose flour (390g): Provides the perfect base with a tender crumb.
- 2 cups granulated sugar (400g): Adds essential sweetness and helps with browning.
- 2 teaspoons baking powder: Gives your cake a gentle rise and fluffy texture.
- 1 teaspoon kosher salt: Balances the sweetness and enhances overall flavor.
- ½ teaspoon baking soda: Reacts with acidity from pineapple and bananas for lift.
- ½ teaspoon ground cinnamon: A subtle warm spice that complements the fruit beautifully.
- 2 cups mashed ripe bananas (about 4): Infuses natural sweetness and moistness.
- 1 (8 oz.) can crushed pineapple (do not drain): Adds juiciness and tropical zing.
- 1 cup vegetable oil (240mL): Keeps the cake ultra-moist and tender.
- 3 large eggs (lightly beaten): Provides structure and richness.
- ½ cup shredded coconut: Adds delightful texture and subtle nuttiness.
- 2 teaspoons vanilla extract: Enhances flavors with its sweet floral notes.
- 4 ounces cream cheese (113g, softened): The star of the frosting, giving it tang and creaminess.
- ¼ cup unsalted butter (57g, room temperature): Adds richness and smoothness to the frosting.
- ¼ cup caramel sauce: Introduces a luscious, buttery sweetness to the frosting.
- ¼ teaspoon kosher salt: Balances the sweetness in the frosting perfectly.
- 1 teaspoon vanilla extract: Rounds out the frosting with warmth and depth.
- 3 cups powdered sugar (345g): Sweetens and thickens the frosting to creamy perfection.
- ¼ cup pecan pieces: Adds crunch and a nutty contrast, perfect for sprinkling on top.
How to Make Classic Hummingbird Cake Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon in a large bowl. This dry blend forms the foundation of your cake, ensuring an even rise and a perfect balance of flavors. Taking a moment here to combine thoroughly means your cake layers will bake evenly with a tender crumb.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash the ripe bananas until smooth. Add the crushed pineapple with the juice, vegetable oil, lightly beaten eggs, and vanilla extract. Stir everything together until nicely blended. This wet mixture is packed with moisture and natural sweetness, which is why your cake turns out so wonderfully tender and flavorful.
Step 3: Incorporate Wet into Dry and Fold in Coconut
Gradually add the wet ingredients into the dry ones, stirring gently just until combined. Avoid overmixing to keep the texture light. Once incorporated, fold in the shredded coconut with care to distribute that delightful chewiness evenly throughout the batter.
Step 4: Prepare Your Pans and Bake
Divide the batter evenly between three greased and floured 9-inch round cake pans. Smooth the tops with a spatula and pop them into a preheated 350°F (175°C) oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The aroma of bananas, pineapple, and cinnamon filling your kitchen at this point is pure happiness in the making!
Step 5: Make the Cream Cheese Frosting
While the cakes cool, whip up the frosting by beating softened cream cheese and unsalted butter until silky smooth. Add the caramel sauce, kosher salt, and vanilla extract, mixing well. Gradually sift in powdered sugar until you achieve that perfect spreadable consistency. This frosting is where the cake really shines, bringing sweetness with a tangy depth and caramel richness that takes things to the next level.
Step 6: Assemble the Cake
Once the cake layers have cooled completely, spread a generous amount of frosting between each layer. Coat the entire cake with the remaining frosting. Sprinkle pecan pieces over the top for a satisfying crunch and beautiful finish. Your Classic Hummingbird Cake Recipe is now ready to wow anyone lucky enough to take a slice!
How to Serve Classic Hummingbird Cake Recipe
Garnishes
Adding a sprinkle of chopped pecans on top adds delightful crunch and a lovely contrast to the creamy frosting. You can also consider gently dusting with a pinch of cinnamon or even topping with thin banana slices for a playful touch that hints at the cake’s delicious flavors.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to enhance its tropical sweetness. A bright cup of strong coffee or a spiced chai tea works wonders alongside for a balanced flavor experience, perfect for afternoon tea or dessert.
Creative Ways to Present
For a fresh twist, transform this Classic Hummingbird Cake Recipe into mini cupcakes or a layered trifle, alternating cake chunks and frosting with added fresh pineapple or banana slices. Another charming idea is to serve the cake with edible flowers or toasted coconut flakes for a festive celebration look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Classic Hummingbird Cake Recipe in an airtight container in the refrigerator to keep the layers fresh and prevent the frosting from drying out. Properly stored, it will stay moist and flavorful for up to 4 days.
Freezing
You can freeze the unfrosted cake layers well-wrapped in plastic wrap and foil for up to 3 months. When you’re ready, thaw them overnight in the refrigerator before frosting and assembling. This makes it a fantastic make-ahead option for future celebrations.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it a bit warmer, remove the frosting and warm individual slices gently in the microwave for about 10 seconds, then replace the frosting before serving.
FAQs
Can I substitute the vegetable oil with butter?
While butter adds rich flavor, vegetable oil keeps the cake moist and tender, which is essential for this recipe’s texture. You can substitute melted butter if desired, but expect a slightly denser crumb.
Is it necessary to use canned pineapple with juice?
Yes, using crushed pineapple with the juice is important because the juice adds moisture and acidity, which helps activate the baking soda for proper rising and flavor balance.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may want to add a bit of xanthan gum for improved texture and structure.
How long will the cream cheese frosting stay fresh?
Cream cheese frosting is best eaten within 3 to 4 days when stored in the refrigerator due to its dairy content. Always keep it covered to avoid absorbing other odors from the fridge.
What’s the best way to get perfectly level cake layers?
After baking, let the cakes cool completely, then use a serrated knife or cake leveler to trim off the domed tops for even layers. This will help the cake stack neatly and look professional.
Final Thoughts
There’s something truly magical about the Classic Hummingbird Cake Recipe that turns every baking day into a joyful celebration. Its blend of sweet fruits, aromatic spices, and rich frosting has made it a beloved Southern treasure for decades. I can’t wait for you to try this recipe and share in the delicious memories it creates. Trust me, once you make it, it might just become your new favorite go-to dessert to impress friends and family.
Print
Classic Hummingbird Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Classic Hummingbird Cake is a moist and flavorful Southern dessert cake bursting with the flavors of ripe bananas, crushed pineapple, and warm cinnamon. This layered cake is enriched with shredded coconut and pecans, then topped with a luscious cream cheese frosting and a hint of caramel sauce. Perfect for celebrations or a delightful treat, this cake offers a tropical twist with a rich, velvety texture that melts in your mouth.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (390g)
- 2 cups granulated sugar (400g)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 (8oz.) can crushed pineapple (do not drain)
- 1 cup vegetable oil (240mL)
- 3 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- ½ cup shredded coconut
Cream Cheese Frosting
- 4 ounces cream cheese (113g, softened)
- ¼ cup unsalted butter (57g, room temperature)
- ¾ teaspoon kosher salt (¼ teaspoon in frosting, remainder in batter)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (345g)
- ¼ cup caramel sauce
- ¼ cup pecan pieces
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, baking powder, kosher salt (1 teaspoon total, reserve ¼ teaspoon for frosting), baking soda, and ground cinnamon. Whisk until well combined to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, combine the mashed ripe bananas, crushed pineapple with juice (do not drain), vegetable oil, lightly beaten eggs, and 2 teaspoons of vanilla extract. Mix until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Slowly add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender. Fold in the shredded coconut carefully to distribute evenly.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the ¼ teaspoon kosher salt and 1 teaspoon vanilla extract. Gradually add the powdered sugar, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting over the top. Repeat with the second layer. Place the final cake layer on top and frost the top and sides of the entire cake generously with the remaining frosting.
- Garnish and Serve: Drizzle caramel sauce over the top of the cake and sprinkle pecan pieces evenly for garnish. Chill the cake for at least 30 minutes before slicing to allow the frosting to set. Serve and enjoy your classic hummingbird cake!
Notes
- Do not drain the crushed pineapple to keep the cake moist and flavorful.
- Make sure bananas are ripe for the best sweetness and texture.
- Layer cakes can be baked a day ahead and frosted the next day.
- Use fresh pecans for the best crunch and flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- You may substitute shredded coconut with desiccated coconut if preferred, but shredded provides better texture.
