Hummingbird Cake – Moist, Fruity, and Decadent

Hummingbird Cake is a tropical-inspired, moist, spiced cake packed with bananas, crushed pineapple, and a hint of cinnamon. Topped with smooth cream cheese frosting and chopped pecans, it’s perfect for birthdays, brunches, or festive gatherings. This easy-to-follow recipe creates a show-stopping dessert that’s sweet, flavorful, and endlessly satisfying.

Why You’ll Love This Recipe

• Moist and tender with tropical fruit flavor
• Balanced sweetness with warm cinnamon and spice
• Creamy cream cheese frosting adds rich contrast
• Great for parties, brunch, or casual desserts
• Easy to make in layers or as a sheet cake

Ingredients

Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) can crushed pineapple, drained
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 cup chopped pecans

Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Additional chopped pecans for garnish

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, beat eggs with vegetable oil and vanilla extract.
4. Stir in crushed pineapple and mashed bananas until combined.
5. Gradually fold wet ingredients into the dry mixture.
6. Gently fold in 1 cup chopped pecans.
7. Divide batter evenly between prepared pans.
8. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10. For frosting, beat cream cheese and butter until creamy.
11. Gradually add powdered sugar and vanilla, beating until smooth.
12. Frost cooled cakes and sprinkle with remaining chopped pecans.

Tips & Variations

• Use ripe bananas for natural sweetness and moisture
• Fold in fruit gently to avoid overmixing
• Toast pecans for extra flavor and crunch
• Substitute coconut flakes for part of the pecans for a tropical twist
• Layer cake with extra frosting for a decadent presentation

Storage & Freezer Instructions

• Store frosted cake covered in the refrigerator for up to 4 days
• Wrap unfrosted layers tightly for up to 2 days at room temperature
• Freeze frosted cake tightly wrapped in plastic and foil for up to 2 months
• Thaw overnight in the refrigerator before serving
• Keep cake chilled to maintain cream cheese frosting texture

Serving & Pairing Ideas

• Serve with coffee, tea, or milk
• Pair with fresh fruit or berries for added brightness
• Garnish with toasted coconut or extra chopped pecans
• Slice into small wedges for parties or gatherings
• Enjoy slightly chilled or at room temperature

Frequently Asked Questions

Can I make Hummingbird Cake in one pan?

Yes, you can bake it in a 9×13-inch pan. Adjust baking time to 40–45 minutes and check with a toothpick for doneness.

Can I use frozen pineapple?

Yes, thaw and drain pineapple before adding to avoid excess liquid in the batter.

Can I make this cake ahead?

Yes, bake and frost the cake a day ahead. Refrigerate overnight to allow flavors to meld.

Can I substitute nuts?

You can replace pecans with walnuts or omit nuts for a nut-free version.

Ready to Make It?

Hummingbird Cake is the perfect blend of fruit, spice, and creamy frosting. Its tropical flavors and tender crumb make it a memorable dessert for any occasion. Save this recipe now to enjoy a sweet slice of nostalgia at home.

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