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
Scale
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.
