Description
This Classic Hummingbird Cake is a moist, flavorful Southern dessert featuring a delicious mix of ripe bananas, crushed pineapple, shredded coconut, and warm cinnamon. Topped with a luscious cream cheese and caramel frosting and sprinkled with crunchy pecans, this cake is perfect for celebrations or an indulgent treat anytime.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch cake pan with non-stick spray. Set it aside while you prepare the batter.
- Mix Dry Ingredients: In a stand mixer fitted with a whisk attachment or in a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon until fully combined.
- Add Wet Ingredients: Add the mashed ripe bananas, crushed pineapple (with juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry ingredients. Mix just until the batter is combined; avoid overmixing to keep the cake tender.
- Transfer and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan for about 1 hour before applying the frosting.
- Prepare Frosting: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened cream cheese and unsalted butter until smooth and creamy. Scrape down the sides to ensure even mixing.
- Add Flavorings to Frosting: Add the caramel sauce, vanilla extract, and kosher salt to the cream cheese mixture. Beat on medium speed until light and fluffy, about 1 to 2 minutes.
- Incorporate Powdered Sugar: Gradually add the powdered sugar to the frost mixture, mixing well after each addition until fully combined and smooth.
- Frost the Cake: Spread the cream cheese caramel frosting evenly over the cooled cake surface using a spatula or knife.
- Garnish: Sprinkle the top of the frosted cake with the pecan pieces evenly for added texture and flavor.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake batter.
- Allow the cake to cool completely before frosting to prevent melting or sliding of the frosting.
- You can substitute pecans with walnuts if preferred.
- Store the cake covered in the refrigerator; it will keep well for up to 3 days.
