Hummingbird Cake
A classic Southern dessert, Hummingbird Cake combines ripe bananas, crushed pineapple, and a delightful blend of spices for a moist and flavorful cake topped with creamy cream cheese frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas about 2 large bananas
- 1 cup crushed pineapple well-drained
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream the softened butter and sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender crumb.
- Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Once the cakes are completely cool, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Spread a generous layer of frosting between the layers and over the top and sides of the cake.
- Decorate the cake as desired and serve it sliced. Enjoy the rich flavors of this classic Southern dessert.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Notes
Pro Tips: Ensure your ingredients are at room temperature for the best results. Use a light hand when folding in the dry ingredients to avoid a dense cake.
Ingredient Substitutions: You can substitute pecans for walnuts if desired. For a dairy-free version, use a vegan cream cheese and butter alternative.
How to Serve: This cake is best served chilled with a hot cup of coffee or tea.
Storage & Freshness: Keep the cake refrigerated to maintain its freshness and prevent the cream cheese frosting from spoiling.
Make-Ahead Tips: You can bake the cake layers a day in advance and store them wrapped in plastic wrap until ready to frost.
Ingredient Substitutions: You can substitute pecans for walnuts if desired. For a dairy-free version, use a vegan cream cheese and butter alternative.
How to Serve: This cake is best served chilled with a hot cup of coffee or tea.
Storage & Freshness: Keep the cake refrigerated to maintain its freshness and prevent the cream cheese frosting from spoiling.
Make-Ahead Tips: You can bake the cake layers a day in advance and store them wrapped in plastic wrap until ready to frost.