If you are searching for a dessert that perfectly balances fruity sweetness and creamy decadence, look no further than this Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe. This southern-style cake dazzles with moist layers infused with ripe bananas, tangy pineapple, and a touch of cinnamon, all crowned by a luscious cream cheese frosting enriched with velvety caramel. It’s the kind of cake that instantly feels like a warm hug, perfect for gatherings, celebrations, or simply treating yourself to a slice of heaven.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the perfect harmony of flavors and textures in your Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe. From the sweetness of ripe bananas to the crunchiness of pecans, every addition brings something special to the table.
- 3 cups all-purpose flour (390g): Provides structure for that soft yet sturdy crumb.
- 2 cups granulated sugar (400g): Adds sweetness and helps with the cake’s tender texture.
- 2 teaspoons baking powder: Ensures your cake rises beautifully and stays light.
- 1 teaspoon kosher salt: Balances the sweetness and enhances overall flavor.
- ½ teaspoon baking soda: Works with the acidic pineapple and bananas for extra lift.
- ½ teaspoon ground cinnamon: Gives a gentle warmth and subtle spice.
- 2 cups mashed ripe bananas (about 4): Bring natural sweetness and moistness, plus a lovely banana aroma.
- 1 (8oz.) can crushed pineapple (do not drain): Adds tartness and juiciness, making every bite refreshing.
- 1 cup vegetable oil (240mL): Keeps the cake tender and moist without weighing it down.
- 3 large eggs (lightly beaten): Provide structure and richness for a delightful crumb.
- ½ cup shredded coconut: Offers texture and that classic tropical flavor.
- 2 teaspoons vanilla extract: Enhances the cake’s sweetness with a fragrant depth.
- 4 ounces cream cheese (113g, softened): Makes the frosting rich and tangy for the perfect balance.
- ¼ cup unsalted butter (57g, room temperature): Adds creaminess and smoothness to the frosting.
- ¼ cup caramel sauce: Infuses the frosting with a decadent caramel sweetness.
- ¼ teaspoon kosher salt: Enhances the caramel flavor and balances sweetness.
- 1 teaspoon vanilla extract: Delivers aroma and flavor to the frosting.
- 3 cups powdered sugar (345g): Sweetens and thickens the frosting to a spreadable consistency.
- ¼ cup pecan pieces: Adds crunch and a nutty finish to top off your cake.
How to Make Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch cake pan to prevent sticking. In a large bowl or mixer, whisk together all the dry ingredients—flour, sugar, baking powder, salt, baking soda, and cinnamon—until evenly combined. This blend sets the stage for the perfect rise and subtle spice notes.
Step 2: Mix in the Wet Ingredients
Next, stir in the mashed ripe bananas, crushed pineapple with its juice, vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract. Mix just until everything comes together; overmixing can make the cake tough. The fruity moisture from the bananas and pineapple is what makes this cake so irresistible and tender.
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly for uniform baking. Pop it into the oven and bake for 40 to 45 minutes. A simple toothpick test will tell you when it’s done: insert it into the center, and if it comes out clean, your cake is ready. Afterward, let the cake cool completely, about one hour, before moving on to the frosting stage.
Step 4: Prepare the Cream Cheese Caramel Frosting
While the cake cools, make your frosting by beating softened cream cheese and unsalted butter until smooth and creamy. Then add the caramel sauce, vanilla extract, and a pinch of kosher salt, whipping until fluffy. Finally, gradually mix in the powdered sugar until the texture is thick and spreadable. This frosting is where the magic happens—combining tangy cream cheese with luscious caramel in every bite.
Step 5: Frost and Decorate
Gently spread the frosting over the cooled cake with an offset spatula or knife, making sure to cover the entire surface evenly. To finish, sprinkle the pecan pieces across the top, adding a satisfying crunch and visual appeal. Now your Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe is ready to impress!
How to Serve Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Garnishes
Elevate the presentation by adding a few toasted coconut flakes or extra pecan halves around the edges. Fresh banana slices or pineapple chunks on the side can bring a pop of color and echo the cake’s key flavors beautifully.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert experience. A light cup of coffee or spiced chai tea also complements the cake’s warm cinnamon and caramel notes perfectly.
Creative Ways to Present
For special occasions, cut the cake into bite-sized squares and serve on decorative toothpicks for a fun party treat. Alternatively, layer slices with fresh fruit and frosting between them to create a show-stopping trifle that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying this cake, wrap leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay moist and flavorful for up to 4 days, making for easy snacking or a sweet breakfast treat.
Freezing
You can freeze leftover cake (unfrosted is best) by wrapping it in plastic wrap and then foil, placing it in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator before frosting. The cream cheese caramel frosting is best prepared fresh or stored separately to maintain its creamy texture.
Reheating
This cake is delightful served chilled or at room temperature, so reheating is not necessary. If you prefer a warmer slice, gently warm individual pieces in the microwave for 10-15 seconds—but avoid heating too long, or the frosting may soften too much.
FAQs
Can I substitute ingredients in the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe?
Absolutely! You can swap out vegetable oil for melted coconut oil for a subtle tropical twist, or use light brown sugar instead of granulated for a deeper sweetness. Just keep the moist, tender balance in mind when making substitutions.
Is shredded coconut necessary in the cake batter?
Shredded coconut adds texture and reinforces the classic hummingbird flavor profile but isn’t mandatory. If you’re not a fan, you can omit it or replace it with chopped nuts for crunch.
How do I know when the cake is fully baked?
Use a toothpick or cake tester inserted into the center of the cake. It should come out clean or with just a few moist crumbs attached. If batter sticks to it, the cake needs more time.
Can I make this cake into cupcakes?
Yes! Simply fill a lined muffin tin about 2/3 full with batter and bake at 350°F for 20-25 minutes. Adjust frosting quantities accordingly, and you’ll have delightful individual servings.
How long can I store the frosting separately?
Refrigerated frosting will keep well for 3 to 5 days. Before using, bring it to room temperature and give it a quick whip to restore its creamy texture.
Final Thoughts
Making the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe is like inviting a festive celebration into your kitchen. Each slice reveals that perfect blend of moist, fruity cake and rich, tangy frosting—a combination that never fails to brighten the mood. I wholeheartedly encourage you to give this a try; it’s a guaranteed crowd-pleaser that will soon become a beloved favorite in your recipe collection.
Print
Classic Hummingbird Cake with Cream Cheese Caramel Frosting 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, flavorful dessert featuring ripe bananas, crushed pineapple, shredded coconut, and a rich cream cheese caramel frosting. Perfect for gatherings and celebrations, this Southern-inspired cake combines tropical and comforting flavors into one delicious treat.
Ingredients
Cake Ingredients
- 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 (8oz.) 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 Ingredients
- 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 the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9×13-inch cake pan by spraying it with non-stick spray to prevent sticking.
- Mix dry ingredients: In a large bowl or stand mixer fitted with a whisk attachment, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon. Whisk these ingredients together thoroughly to ensure even distribution.
- Add wet ingredients: To the dry mixture, add the mashed ripe bananas, crushed pineapple including its juice, vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract. Mix gently just until all ingredients are combined, ensuring not to overmix which could affect the cake’s texture.
- Pour and bake: Transfer the batter evenly to the prepared cake pan, smoothing out the top. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean. This confirms the cake is fully cooked through.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan, about 1 hour, before applying frosting. Proper cooling prevents the frosting from melting.
- Prepare the frosting: In a clean bowl or your stand mixer fitted with a paddle attachment, beat together the softened cream cheese and unsalted butter until smooth and creamy. Scrape down the sides to incorporate all ingredients evenly.
- Flavor the frosting: Add caramel sauce, vanilla extract, and kosher salt to the cream cheese mixture. Beat on medium speed until the mixture becomes light and fluffy, about 1 to 2 minutes.
- Add powdered sugar: Gradually add the powdered sugar to the frosting mix, beating continuously until the frosting is fully combined and smooth.
- Frost the cake: Spread the cream cheese caramel frosting evenly over the cooled cake’s surface using a spatula.
- Garnish and serve: Sprinkle the top of the frosted cake with pecan pieces to add texture and a nutty flavor. Slice and serve your classic hummingbird cake.
Notes
- Ensure the bananas are very ripe for optimal sweetness and moistness.
- Do not drain the crushed pineapple as the juice contributes to the cake’s moisture.
- Cooling the cake completely before frosting is key to avoid melting the frosting.
- You can toast the pecans lightly for added flavor if desired.
- This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
