Delicious Hummingbird Cake Recipe for Southern Sweet Lovers
Delight in the flavors of Hummingbird Cake, a Southern classic made with bananas, pineapple, and coconut for a sweet, moist treat.
Equipment
- Oven
- Mixing bowls
- cake pans
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking to the cake pans; use parchment paper for easier removal.
- 360 g All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free version.
- 1 Tbsp Baking Soda Acts as a leavening agent for a light texture.
- 1 tsp Ground Cinnamon Adds warm spice flavor; optional if a lighter taste is desired.
- 1 tsp Kosher Salt Enhances sweetness and balances flavors.
- 3 large Eggs Binds ingredients and adds moisture; can use flax eggs for a vegan option.
- 400 g Granulated Sugar Adds sweetness and moisture; reduce slightly for less sweetness if preferred.
- 1 cup Canola Oil Keeps the cake moist; substitute with melted coconut oil or unsweetened applesauce for a lighter cake.
- 2 tsp Pure Vanilla Extract Enhances overall flavors.
- 3 ripe Bananas, mashed Adds sweetness and moisture; use overripe bananas for best flavor.
- 8 oz Crushed Pineapple in Juice, canned Adds moisture and a hint of tropical flavor; drain for less wetness in batter if preferred.
- 3/4 cup Shredded Coconut Provides texture and nuttiness; unsweetened coconut is a lower-sugar option.
- 1 cup Toasted Pecans, chopped Adds crunch and nutty flavor; swap for walnuts or omit for nut-free.
For the Frosting
- 2 batches Cream Cheese Frosting For layering and frosting; make ahead and refrigerate for convenience.
- 1/2 cup Whole Pecans, toasted Decorative garnish.
- 1/4 cup Chopped Toasted Pecans Adds crunch on the sides.
- 1/4 cup Shredded Sweetened Coconut Optional decorative touch for finish.
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt in a large bowl.
- Cream the granulated sugar, canola oil, large eggs, and pure vanilla extract in another bowl until fluffy.
- Mix in the mashed ripe bananas, crushed pineapple, and shredded coconut.
- Fold the dry ingredients into the wet mixture until just combined.
- Add chopped toasted pecans if using, folding them into the batter.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for at least 30 minutes, then let them cool completely on a wire rack.
- Frost the layers with cream cheese frosting and decorate with pecans or coconut if desired.
Notes
Allow cakes to cool completely before frosting; use quality ingredients for best flavor. Decorate creatively with piping tips for an elevated presentation.