Deliciously Decadent Hummingbird Cake

If you’re from the South, there’s a good chance you’ve already had the pleasure of eating this deliciously sweet banana-pineapple-pecan cake known for its very delicate name, hummingbird cake. If you haven’t, you’ll definitely want to give this recipe a try. This triple-layer cake is the definition of sweet, moist, and delicious, with a delightful combination of banana, pineapple, and pecans. A hummingbird cake is a truly special treat, one that is sure to win the hearts and taste buds of anyone fortunate enough to grab a slice. Our recipe is an homage to the original, with all of the essential flavors (and layers!) to keep it authentic and simply amazing.

Hummingbird cake has become wildly popular in the United States, although the cake’s origins are originally Jamaican. A hummingbird cake is a classic of the American South, a beloved dessert that families have enjoyed for decades. One slice and everyone will know why the hummingbird cake has stood the test of time. Each bite has the most amazing combination of creamy, sweet, fruity, and crunchy and with three tiers, it is an impressive cake to look at too!

Many a fond memory has been associated with this delightfully sweet and fruity cake. Perfect for dinner parties or a family gathering, a hummingbird cake is the best way to make family and friends feel special and eat well. It’s fairly uncomplicated to make and of course, it’s super easy to eat. We love all of the different layers of texture and flavor in a hummingbird cake, and while we might not look as dainty as a hummingbird while we’re eating it, we sure can appreciate the inviting sweet taste of this amazing dessert.

Why You’ll Love This Recipe

This Hummingbird Cake is a crowd-pleaser because it combines the irresistible flavors of banana, pineapple, and pecans into a moist and tender cake. Its rich cream cheese frosting adds a creamy balance to the sweet and fruity layers, making it a perfect dessert for any occasion.

Kitchen Equipment You’ll Need

• 9-inch round cake pans (3)
• Mixing bowls
• Whisk
• Electric mixer
• Spatula
• Baking sheet
• Cooling rack
• Parchment paper

Ingredients

• 2 cups pecans, roasted and chopped
• 3 cups all-purpose flour
• 1 ½ cups sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• ⅛ teaspoon ground nutmeg
• 3 large eggs, lightly beaten
• 1 ½ cups vegetable oil
• 2 ½ teaspoons vanilla extract, divided
• 3-4 medium bananas, chopped
• 1 (8 oz) can crushed pineapple with juice
• 2 (8 oz) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted

Step-by-Step Instructions

1. Preheat your oven to 350°F. Coat three 9-inch round cake pans with cooking spray, line the bottom with parchment paper, and spray again.
2. Spread the pecans evenly on a baking sheet and bake for 6-8 minutes until toasted. Toss halfway for even toasting. Once cooled, roughly chop and set aside.
3. In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and nutmeg.
4. Add the eggs, oil, and 1 ½ teaspoons of vanilla to the dry ingredients. Stir until just moistened.
5. Fold in the bananas, pineapple, and 1 cup of the toasted pecans until the batter thickens.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in their pans on a cooling rack for 10 minutes, then remove from the pans and allow to cool completely. Discard the parchment paper.
8. To make the frosting, beat the cream cheese, softened butter, and 1 teaspoon of vanilla extract until smooth. Gradually add the powdered sugar, mixing on low speed until blended, then beat on medium speed for 3 minutes for a fluffy texture.
9. Place one cooled cake layer on a cake stand or plate. Top with ¼ of the cream cheese frosting. Repeat with the second layer and another ¼ of the frosting. Place the third layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with the reserved pecans.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter and frosting.
• Do not overmix the batter; it should be just combined.
• Use fresh bananas for the best flavor and texture.

Additional Tips & Variations

• For added flavor, consider adding a pinch of cardamom to the cake batter.
• You can substitute walnuts for pecans if preferred.
• For a tropical twist, sprinkle some coconut flakes on top of the frosting.

Nutritional Highlights (Per Serving)

Each serving of this decadent cake provides a delicious balance of carbohydrates, fats, and protein, along with the natural sweetness of fruits and nuts.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.

How should I store the hummingbird cake? Store the cake in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze the cake? Yes, you can freeze the unfrosted cake layers for up to 2 months. Thaw them in the refrigerator before frosting.

Conclusion

There you have it—a Deliciously Decadent Hummingbird Cake that’s sure to impress your friends and family. Whether for a special occasion or just because, this cake is a guaranteed hit. Give it a try, and don’t forget to share your baking adventures and any delightful twists you might add!