This classic Southern Hummingbird Cake is made with a luscious combination of bananas, pineapple, pecans, and spices, all folded into a tender cake batter. Frosted with cream cheese icing and topped with more pecans, this cake is moist, flavorful, and perfect for any occasion.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups ripe bananas, mashed
- 1 cup chopped pecans
- Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, for garnish
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir well to combine.
- Fold in the crushed pineapple, mashed bananas, and chopped pecans. Mix until all ingredients are well incorporated.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened butter and cream cheese together in a mixing bowl until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well blended and fluffy.
- Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top. Repeat with the remaining layers.
- Frost the sides of the cake with the remaining cream cheese frosting.
- Garnish with chopped pecans, pressing them gently onto the sides of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
- Serve and enjoy!
The Hummingbird Cake is a traditional Southern recipe that first appeared in Southern Living Magazine in 1978.
The cake is named after the hummingbird bird because it is as sweet as the nectar they drink.
Hummingbird Cake gained popularity and became a beloved dessert across the United States, especially in the Southern states.
This cake is often served on special occasions such as birthdays, weddings, and holidays.
The combination of bananas, pineapple, and pecans gives this cake a unique and delicious flavor.