Hummingbird Cake

Dive into the irresistible charm of Hummingbird Cake, a Southern classic bursting with tropical flavors and rich textures. This crowd-pleasing layer cake combines the natural sweetness of crushed pineapple and mashed bananas with the warm spice of cinnamon, creating a moist, tender crumb that’s hard to resist. Folded with crunchy chopped pecans and topped with a luscious cream cheese frosting, this cake offers a perfect balance of decadence and comfort. Ideal for special occasions or a casual dessert, it’s garnished with additional pecans for a beautiful, nutty finish. Easy to prepare and packed with timeless flavor, this Hummingbird Cake is a must-try recipe for lovers of traditional, home-baked goodness.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 cups Granulated sugar
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 3 pieces Large eggs
• 1 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 8 ounces Crushed pineapple (with juice)
• 1.5 cups Mashed bananas
• 1 cup Chopped pecans
• 8 ounces Cream cheese (softened)
• 0.5 cup Unsalted butter (softened)
• 4 cups Powdered sugar
• 2 tablespoons Milk (optional, for frosting consistency)
• 1 teaspoon Vanilla extract (for frosting)
• 0.5 cup Additional chopped pecans (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper circles.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Step 3

In a separate medium-sized bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, crushed pineapple (with juice), and mashed bananas. Stir until well combined.

Step 4

Slowly pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix.

Step 5

Fold in the chopped pecans until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops.

Step 7

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Step 10

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Step 11

Stir in the vanilla extract and mix until the frosting is smooth and fluffy.

Step 12

Assemble the cake by placing one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the sides and top of the cake as well.

Step 13

Sprinkle additional chopped pecans on top for garnish.

Step 14

Chill the assembled cake in the refrigerator for at least 30 minutes before serving. This helps set the frosting and makes the cake easier to slice.

Step 15

Slice and serve your delicious Hummingbird Cake. Enjoy!

Nutrition Facts

Serving size	2762.6 grams (2762.6g)

Amount per serving	% Daily Value*
Calories	10016

Total Fat 527.10g	676%
Saturated Fat 155.00g	775%
Polyunsaturated Fat 134.40g
Cholesterol 1070mg	357%
Sodium 3437mg	149%
Total Carbohydrate 1309.30g	476%
Dietary Fiber 39.30g	140%
Total Sugars 955.50g
Protein 92.30g	185%

Vitamin D 191IU	954%
Calcium 621mg	48%
Iron 27mg	149%
Potassium 3120mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 3.6%

Carbs: 50.6%