This Hummingbird Cake is a delightful, moist classic cake recipe, packed with tropical flavors. You’ll love creating this surprisingly simple yet impressive dessert that’s perfect for any occasion. This recipe brings together banana, pineapple, and pecans in a sweet spice cake with a rich cream cheese frosting.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for moisture and flavor. You can use slightly overripe bananas for a sweeter taste.
- Crushed Pineapple: Drained well to prevent a soggy cake. You can use fresh pineapple, finely diced.
- Pecans: Toasted for best flavor, but raw works too. Walnuts are a good substitute.
- Cream Cheese: Full-fat for the best frosting consistency.
- Vegetable Oil: Adds moisture without a strong flavor. Any neutral oil works.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, well drained
- 2 cups mashed ripe bananas (about 4-5 medium bananas)
- 1 cup chopped pecans, plus more for garnish
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Tools Needed: Two 9-inch round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This ensures your classic cake recipe bakes perfectly and releases easily.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, and salt. Make sure there are no lumps for a smooth batter. This step combines all the foundational dry elements of your classic cake recipe.
3. Combine Wet Ingredients
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined. Gradually add this wet mixture to the dry ingredients, mixing until just moistened. Do not overmix the batter.
4. Fold in Fruits and Nuts
Gently fold in the well-drained crushed pineapple, mashed bananas, and chopped pecans. Stir until they are evenly distributed throughout the batter. This is where the tropical essence of your Hummingbird Cake truly comes alive.
5. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter in a large bowl with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, mixing until smooth. Beat in the vanilla extract until the frosting is creamy and spreadable.
7. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with additional chopped pecans, if desired.
Variation Ideas:
- Coconut Twist: Add 1/2 cup of shredded unsweetened coconut to the cake batter for an extra tropical flavor.
- Spice It Up: Include a pinch of ground nutmeg or allspice with the cinnamon for a more complex spice profile.
- Mini Cakes: Bake the batter in cupcake liners for individual servings, adjusting baking time as needed.
Storage Instructions:
Store your Hummingbird Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. For longer storage, you can freeze individual slices, well wrapped, for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pineapple instead of canned?
A: Yes, finely dice fresh pineapple and drain it well before adding it to the batter.
Q: How ripe should the bananas be?
A: Use very ripe bananas, with plenty of brown spots, for the best flavor and sweetness.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance and store them at room temperature, then frost them just before serving.
Q: Why is my cream cheese frosting too thin?
A: Your butter or cream cheese might be too warm. Try chilling the frosting for 15-20 minutes and then re-whipping it.
Q: What if I don’t have two 9-inch cake pans?
A: You can bake this as a 9×13 inch sheet cake; baking time may vary slightly, so check for doneness with a skewer.
Q: Is this classic cake recipe difficult for beginners?
A: Not at all! This classic cake recipe is very forgiving and straightforward, making it perfect for novice bakers.