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
Scale
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.
