Classic Hummingbird Cake
Treat yourself to a slice of our classic Hummingbird Cake. Packed with ripe bananas, juicy pineapple, and crunchy pecans, this moist cake is a crowd-pleaser. Easy to make, delicious to eat!
Servings: 16 slices
Calories: 748kcal
Ingredients
Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 large eggs
- 1½ cups vegetable oil
- 1 cup crushed pineapple
- 1½ teaspoons vanilla extract
- 4 ripe bananas chopped
- 1 cup pecans chopped
Frosting
- 2 cups heavy cream
- 16 ounces cream cheese cool
- ¼ teaspoon salt
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
Instructions
Cake
- Heat oven to 350℉/177℃.
- Spray three 9-inch round pans with cooking spray. Set aside.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon together.
- In a separate bowl, whisk together eggs, vegetable oil, pineapple, and vanilla.
- Pour wet ingredients into dry ingredients.
- Mix only until combined. Do not beat!
- Gently stir in bananas and pecans.
- Divide evenly among prepared pans.
- Bake for 30 to 35 minutes, until it tests done.
- Remove from oven and let cool in pans for about 10 minutes.
- Turn out onto cooling rack and allow to finish cooling.
Frosting:
- Beat cream to stiff peaks.
- Beat in cream cheese, 1 cube at a time.
- Add salt and powdered sugar.
- Stir in vanilla.
Notes
How to Store Your Hummingbird Cake
Hummingbird cake is best enjoyed fresh, but proper storage will help maintain its deliciousness.- Refrigeration: For optimal freshness, store the cake in an airtight container in the refrigerator. This will keep it moist and prevent the frosting from spoiling. It will stay fresh for up to 5 days.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for the Perfect Hummingbird Cake
- Use ripe bananas: The riper the bananas, the sweeter the cake.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch.
- Don't overmix: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Let the cake cool completely: Before frosting, ensure the cake is completely cool to prevent the frosting from melting.
- Make-ahead tip: You can bake the cake layers a day in advance and freeze them. This can save time when assembling the cake.
Nutrition
Serving: 1slice | Calories: 748kcal | Carbohydrates: 79g | Protein: 7g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 424mg | Potassium: 152mg | Fiber: 2g | Sugar: 59g | Vitamin A: 880IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg