If you have a soft spot for Southern classics and love a cake that bursts with tropical sweetness and rich flavors, you have to try this Classic Hummingbird Cake Recipe. This cake is an irresistible combination of ripe bananas, crushed pineapple, and warm spices all wrapped up in moist layers, topped with a luscious cream cheese frosting that has a hint of caramel. It’s comfort food that feels like a celebration in every bite, perfect for gatherings or simply treating yourself to something special. Once you make this beloved cake, it’s sure to become a treasured favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Classic Hummingbird Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each item plays a key role in creating the moist texture, balanced sweetness, and complex flavor profile that makes this cake so unforgettable. From ripe bananas adding natural sweetness and moisture to warm cinnamon that gives it a gentle spice, every ingredient is essential.
- 3 cups all-purpose flour: The structure of the cake starts here, providing the perfect base for tender crumb.
- 2 cups granulated sugar: Essential for sweetness and helping the cake brown beautifully.
- 2 teaspoons baking powder: A leavening agent that gives the cake its lift and lightness.
- 1 teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
- ½ teaspoon baking soda: Works with acidic ingredients for perfect rise.
- ½ teaspoon ground cinnamon: Adds a warm, comforting spice note.
- 2 cups mashed ripe bananas: Brings moisture, sweetness, and that classic hummingbird flavor.
- 1 (8oz.) can crushed pineapple (do not drain): Offers tropical tang and moisture.
- 1 cup vegetable oil: Keeps the cake moist and tender throughout.
- 3 large eggs (lightly beaten): Binds ingredients and adds richness.
- ½ cup shredded coconut: Adds subtle texture and tropical flair.
- 2 teaspoons vanilla extract: Enhances the sweetness and depth of flavor.
- 4 ounces cream cheese (softened): The base for the decadently smooth frosting.
- ¼ cup unsalted butter (room temperature): Adds richness to the frosting.
- ¼ cup caramel sauce: Introduces a sweet, buttery twist to the cream cheese frosting.
- ¼ teaspoon kosher salt: Balances the frosting’s sweetness perfectly.
- 1 teaspoon vanilla extract: Rounds out the frosting’s flavor beautifully.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the ideal texture.
- ¼ cup pecan pieces: A crunchy topping that provides contrast and nutty richness.
How to Make Classic Hummingbird Cake Recipe
Step 1: Preparing the Oven and Pan
Kick things off by preheating your oven to 350 degrees Fahrenheit. When the temperature is just right, give your 9×13-inch cake pan a good spray with non-stick spray to ensure your cake will come out effortlessly after baking.
Step 2: Mixing the Dry Ingredients
In a stand mixer with a whisk attachment or a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon. This step is crucial because it ensures that the leavening agents and spices are evenly distributed for consistent flavor and texture throughout the cake.
Step 3: Combining the Wet Ingredients
Add the mashed bananas, crushed pineapple (with juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry mix. Stir everything just until combined. Overmixing can make the cake dense, so gentle folding is the key to keeping it light and tender.
Step 4: Baking the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 40 to 45 minutes until a skewer or cake tester inserted into the center comes out clean. The aroma of baking banana, pineapple, and cinnamon filling your kitchen is pure happiness waiting to happen.
Step 5: Cooling Before Frosting
Once baked, allow your cake to cool completely in the pan for about an hour. Frosting a warm cake can lead to melting and sliding frosting, so patience here is well rewarded.
Step 6: Making the Cream Cheese Frosting
In a mixer fitted with a paddle attachment or a bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the caramel sauce, vanilla, and salt, mixing until fluffy, about 1 to 2 minutes. Gradually add the powdered sugar until the frosting is thick and silky.
Step 7: Frosting and Garnishing the Cake
Spread the frosting evenly over the cooled cake with a spatula and sprinkle pecan pieces on top. The nuts add a delightful crunch that complements the creamy frosting and moist cake.
How to Serve Classic Hummingbird Cake Recipe
Garnishes
While pecan pieces are a classic choice, you can also add extra shredded coconut to amp up the tropical vibe. A light dusting of cinnamon or a drizzle of caramel sauce on each slice can make every serving feel extra special.
Side Dishes
If you’re serving this at a gathering, pair it with fresh fruit like berries or a simple bowl of tangy Greek yogurt. The tartness cuts through the sweetness of the cake and adds a delightful balance to the palate.
Creative Ways to Present
For a charming twist, serve slices of this Classic Hummingbird Cake Recipe on pretty dessert plates garnished with edible flowers or a sprig of mint. You could also layer the cake into smaller individual parfait glasses with whipped cream and pineapple chunks for a playful, deconstructed version.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a perfect make-ahead treat for busy days.
Freezing
You can freeze the cake either frosted or unfrosted. Wrap it well in plastic and then in foil to prevent freezer burn, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
This cake tastes best at room temperature, so if it’s chilled, remove it from the fridge about 30 minutes before serving. Avoid microwaving the cake as it can affect the texture, but a brief warming of individual slices in a low-heat oven is a nice option if desired.
FAQs
Can I use fresh pineapple instead of canned in this Classic Hummingbird Cake Recipe?
Absolutely! Fresh pineapple can be a wonderful swap. Just make sure it is finely crushed or pureed to keep the cake moist and integrate well. However, avoid draining it as the juice contributes to the cake’s moist texture.
Is it possible to substitute the vegetable oil for another fat in this recipe?
While vegetable oil is best for keeping the cake tender and moist, you can use melted coconut oil or a light olive oil for subtle flavor variation. Just avoid butter here as it can make the cake denser.
Can I make this cake gluten-free?
Yes, simply replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder to ensure the cake holds together well.
How do I make sure the cake doesn’t fall apart when cutting?
Let the cake cool completely and chill briefly if needed. Use a sharp, serrated knife and cut with a gentle sawing motion for clean slices that hold their shape.
Can I add nuts inside the batter instead of just on top?
Of course! Adding ½ cup of chopped pecans or walnuts to the batter adds a wonderful crunch and enhances the nutty flavor throughout the cake. Just fold them in gently before pouring the batter into the pan.
Final Thoughts
There is something truly magical about the Classic Hummingbird Cake Recipe that keeps everyone coming back for more. Its moist texture, harmonious flavors, and that irresistible cream cheese caramel frosting make it more than just a dessert — it’s an experience. Whether you’re baking for family, friends, or yourself, this cake promises smiles with every bite. I can’t wait for you to try this recipe and discover your new favorite cake!
Print
Classic Hummingbird Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Classic Hummingbird Cake is a moist and flavorful Southern dessert featuring a sweet blend of mashed bananas, crushed pineapple, shredded coconut, and warming cinnamon spices. Topped with a rich cream cheese caramel frosting and crunchy pecan pieces, this cake offers a perfect balance of fruity sweetness and creamy texture, ideal for celebrations or any special occasion.
Ingredients
Cake
- 3 cups all-purpose flour (390g)
- 2 cups granulated sugar (400g)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 (8 oz.) can crushed pineapple (do not drain)
- 1 cup vegetable oil (240mL)
- 3 large eggs (lightly beaten)
- ½ cup shredded coconut
- 2 teaspoons vanilla extract
Frosting
- 4 ounces cream cheese (113g, softened)
- ¼ cup unsalted butter (57g, room temperature)
- ¼ cup caramel sauce
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (345g)
- ¼ cup pecan pieces
Instructions
- Preheat and Prep Cake Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch cake pan with non-stick spray to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a stand mixer fitted with a whisk attachment or a large bowl, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon. Whisk together thoroughly to distribute the ingredients evenly.
- Add Wet Ingredients: Add the mashed ripe bananas, crushed pineapple (with its juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry mixture. Mix just until all ingredients are combined to avoid overworking the batter.
- Prepare for Baking: Pour the batter into the prepared cake pan and spread it out evenly with a spatula to ensure an even bake.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. This ensures the cake is cooked through but still moist.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for about 1 hour before frosting to prevent the frosting from melting.
- Make the Frosting – Cream Cheese and Butter: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened cream cheese and unsalted butter until smooth and well combined.
- Add Flavorings: Add the caramel sauce, vanilla extract, and kosher salt to the cream mixture and beat for 1 to 2 minutes until light and fluffy, enhancing the depth of flavor.
- Incorporate Powdered Sugar: Gradually add the powdered sugar to the cream mixture, beating continuously until fully incorporated and the frosting reaches a thick, spreadable consistency.
- Frost the Cake: Spread the prepared frosting evenly over the cooled cake using an offset spatula or knife for a smooth finish.
- Garnish: Sprinkle the top of the frosted cake with pecan pieces to add texture and a nutty flavor, then serve or refrigerate until ready to enjoy.
Notes
- Ensure bananas are very ripe for maximum sweetness and moist texture in the cake.
- Do not drain the crushed pineapple as the juice adds moisture and flavor to the cake.
- Allow the cake to cool fully before frosting to prevent the frosting from melting or becoming runny.
- You can substitute pecans with walnuts if preferred.
- Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving for best flavor.
