Description
Southern Hummingbird Cake combines banana, pineapple, and pecans into a delightful Southern classic that brings comfort straight from Grandma’s kitchen. Moist layers filled with tropical fruits create a celebration of flavor perfect for sharing with friends and family.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 2 cups mashed very ripe bananas
- 1 can crushed pineapple undrained
- 1 cup granulated sugar
- 1 cup chopped pecans toasted
- 3 large eggs
- 1½ cups vegetable oil
Secondary Ingredients:
- ¾ cup packed light brown sugar
- 1½ cups unsalted butter
- 2 blocks cream cheese
Seasoning and Leavening Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 6 to 8 cups powdered sugar
Instructions
- Warm your oven to 350°F and thoroughly coat two 9-inch round cake pans with butter, then line bottoms with parchment paper.
- Whisk 3 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon cinnamon in a medium bowl until completely combined.
- In a separate large bowl, blend 1½ cups vegetable oil, 1 cup granulated sugar, and ¾ cup brown sugar until smooth and creamy.
- Crack 3 large eggs into the sugar mixture one at a time, stirring after each addition. Pour in 2 teaspoons vanilla extract and mix thoroughly.
- Fold 2 cups mashed bananas and 1 can undrained crushed pineapple into the wet ingredients until evenly distributed.
- Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just combined. Do not overmix your batter.
- Gently fold 1 cup toasted chopped pecans into the cake batter, distributing them evenly.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
- Bake at 350°F for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to wire racks.
- Beat 1½ cups softened butter and 2 blocks room temperature cream cheese until light and fluffy.
- Gradually add 1 teaspoon vanilla and 6-8 cups powdered sugar, mixing until frosting is smooth and spreadable.
- Once cakes are completely cool, spread frosting between layers and over entire cake.
- Refrigerate cake for at least 1 hour before serving to set the frosting.
Notes
- Ripe bananas are key to getting the best flavor and moisture in this cake, so wait until they’re deeply speckled and soft.
- Toast the pecans before adding them to the batter to enhance their nutty flavor and give them a deeper, richer taste.
- For a lighter cream cheese frosting, beat the ingredients on medium speed to avoid overbeating, which can make the frosting too runny.
- This cake freezes beautifully – wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months when sealed tightly.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 10 to 12
- Calories: 540 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg