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
Scale
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.
