The moment you take a bite of this Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe, you’ll understand why it’s a beloved southern favorite. This cake bursts with tropical flavors from ripe bananas and crushed pineapple, while warm cinnamon and shredded coconut add delightful texture and depth. The crowning glory is the luscious cream cheese caramel frosting that perfectly balances sweet and tangy notes, making it impossible to stop at just one slice. Whether it’s a special celebration or an everyday treat, this cake is sure to bring joy to any table.
Ingredients You’ll Need
Gathering everything for this cake is straightforward, yet each ingredient plays an essential role in building the perfect Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe. From the flour creating that tender crumb to the bananas and pineapple infusing moistness and flavor, every component shines through.
- All-purpose flour (3 cups): The base that creates the soft, fluffy structure to hold all the deliciousness together.
- Granulated sugar (2 cups): Adds sweetness and helps with the tender crumb, balancing the tropical fruit flavors.
- Baking powder (2 teaspoons): Gives the cake that perfect rise and lift for a light texture.
- Kosher salt (1 teaspoon): Enhances all the other flavors by cutting through sweetness and deepening complexity.
- Baking soda (½ teaspoon): Reacts with acidic ingredients, helping the cake rise and stay moist.
- Ground cinnamon (½ teaspoon): Adds subtle warmth that pairs beautifully with banana and pineapple.
- Mashed ripe bananas (2 cups): Provides natural sweetness, moisture, and that unmistakable fruity flavor.
- Crushed pineapple (8oz. can, undrained): Brings juiciness and a tropical zing that brightens the cake.
- Vegetable oil (1 cup): Keeps the cake incredibly moist and tender without weighing it down.
- Large eggs (3, lightly beaten): Bind ingredients together and contribute to the cake’s richness.
- Shredded coconut (½ cup): Adds a subtle chewy texture and tropical flair.
- Vanilla extract (2 teaspoons): Rounds out the flavor with its sweet, fragrant notes.
- Cream cheese (4 ounces, softened): The creamy base for the decadent caramel frosting, lending tanginess and smoothness.
- Unsalted butter (¼ cup, room temperature): Adds richness and helps achieve that perfect frosting consistency.
- Caramel sauce (¼ cup): Infuses the frosting with indulgent, buttery flavor and a lovely golden hue.
- Kosher salt (¼ teaspoon): Balances sweetness in the frosting to keep it from being cloying.
- Vanilla extract (1 teaspoon): Enhances the caramel and cream cheese notes in the frosting.
- Powdered sugar (3 cups): Sweetens and thickens the frosting to luscious perfection.
- Pecan pieces (¼ cup): Provide a crunchy, nutty garnish that makes the cake even more delightful.
How to Make Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Step 1: Prepare and Preheat
First things first, get your oven ready by preheating it to 350 degrees Fahrenheit. Grease a 9×13-inch cake pan with non-stick spray to ensure your cake slides out easily once baked. Organizing these steps early makes the baking process smooth and stress-free.
Step 2: Mix Dry Ingredients
In a large bowl or stand mixer with a whisk attachment, combine your flour, sugar, baking powder, salt, baking soda, and cinnamon. Whisking these together thoroughly ensures your flavors and leavening agents are evenly distributed for a perfectly risen cake.
Step 3: Incorporate Wet Ingredients
Next, add the mashed bananas, crushed pineapple (with juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry mixture. Gently mix just until combined—overmixing can cause the cake to be dense, so take care to stop once everything comes together.
Step 4: Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 40 to 45 minutes. To check doneness, insert a cake tester or toothpick into the center; when it comes out clean, your cake is ready. Then let the cake cool for about an hour before you move on to frosting.
Step 5: Make the Cream Cheese Caramel Frosting
While your cake cools, it’s time to whip up the crowning glory. In a bowl or stand mixer fitted with a paddle attachment, cream together the softened cream cheese and butter until smooth and fluffy. Add caramel sauce, vanilla extract, and salt, beating for another 1 to 2 minutes to blend flavors beautifully.
Step 6: Sweeten the Frosting
Gradually add powdered sugar, beating continuously until fully combined into a creamy, luscious frosting. This frosting is where the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe truly shines—rich, tangy, and just sweet enough.
Step 7: Frost and Garnish
Spread the frosting evenly over the cooled cake, smoothing it out with an offset spatula or the back of a spoon. Finally, sprinkle pecan pieces across the top for that signature crunch and nutty finish.
How to Serve Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Garnishes
Beyond the pecans, you can elevate this cake by adding finely toasted coconut flakes or a drizzle of extra caramel sauce for a shiny, tempting finish. Fresh banana slices or pineapple chunks on the side also echo the delicious fruit flavors inside.
Side Dishes
This cake pairs marvelously with a simple cup of coffee or tea, balancing the rich sweetness. For a more indulgent spread, serve alongside vanilla ice cream or a dollop of lightly whipped cream to add creamy contrast to each slice.
Creative Ways to Present
Cut the cake into small squares for a charming dessert buffet or layer it in a trifle bowl with extra pineapple and cream cheese frosting between the layers. You’ll wow guests with both flavor and presentation, turning any occasion into a celebration.
Make Ahead and Storage
Storing Leftovers
After enjoying your Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe, store any leftovers covered in an airtight container in the refrigerator. The frosting contains cream cheese, so keeping it chilled will maintain freshness and prevent spoilage for up to 4 days.
Freezing
You can freeze the cake either frosted or unfrosted. For the best texture, wrap tightly with plastic wrap and then aluminum foil before freezing. When stored properly, your cake will stay delicious for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
This cake is best enjoyed at room temperature. To warm slightly, take it out of the fridge about 30 minutes before serving. Avoid microwaving the frosting directly, as it may alter its texture. Instead, slice and heat individual pieces gently if desired.
FAQs
Can I use fresh pineapple instead of canned for this recipe?
Absolutely! Fresh pineapple works wonderfully if you finely chop it and include the juice to keep the cake moist. Just be sure it’s ripe and sweet to maintain the classic tropical balance in the cake.
Is this cake suitable for freezing after it has been frosted?
Yes, you can freeze the fully frosted cake. Just make sure to wrap it very well to prevent freezer burn and protect the frosting. When you’re ready to serve, thaw it slowly in the fridge to keep the frosting’s texture creamy.
Can I substitute the vegetable oil for another fat?
While vegetable oil keeps the cake moist and light, you can swap in melted coconut oil for a subtle twist or use a neutral-flavored oil like canola. Butter isn’t recommended here as it may make the texture denser.
How do I prevent the frosting from being too runny?
If your cream cheese caramel frosting feels too soft, gradually add more powdered sugar a little at a time. Chilling the frosting for 15-20 minutes can also help it firm up before spreading it on the cake.
What is the origin of the hummingbird cake?
This delightful cake has roots in the southern United States, especially popular in Jamaica and the American South. Its vibrant fruit ingredients and rich frosting tell a story of tropical abundance and southern hospitality wrapped into one treat.
Final Thoughts
I can’t recommend enough giving this Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe a try at home—whether you’re an experienced baker or just beginning your journey. It’s a warm, inviting cake that brings a little sunshine and a lot of sweetness to your day. Once you share this with family and friends, it might just become your new go-to favorite dessert to celebrate life’s joyful moments.
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Honey Garlic Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
- Diet: Vegetarian
Description
This Classic Hummingbird Cake is a moist, flavorful dessert featuring ripe bananas, crushed pineapple, shredded coconut, and warm cinnamon spice, all topped with a luscious cream cheese and caramel frosting with pecan pieces. Perfect for gatherings, this cake combines tropical sweetness and rich texture for a delightful treat.
Ingredients
Cake
- 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
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan with non-stick spray to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a stand mixer fitted with a whisk attachment or in a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon. Whisk or mix until well blended.
- Add Wet Ingredients to Batter: Add the mashed ripe bananas, undrained crushed pineapple, vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry ingredients. Mix just until everything is combined without overmixing to maintain a light texture.
- Transfer and Bake: Pour the batter evenly into the prepared cake pan. Smooth the top and bake in the preheated oven for 40 to 45 minutes. The cake is done when a toothpick or cake tester inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for about 1 hour before frosting.
- Prepare Frosting: In a separate 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 of the bowl as needed.
- Add Flavorings: Beat in the caramel sauce, vanilla extract, and kosher salt until the mixture is light and fluffy, approximately 1 to 2 minutes.
- Incorporate Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, blending thoroughly until the frosting is smooth and spreadable.
- Frost the Cake: Spread the prepared frosting evenly over the cooled cake surface using a spatula.
- Garnish: Sprinkle the pecan pieces over the frosted cake for a crunchy, nutty finishing touch.
Notes
- Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For extra texture, lightly toast the pecans before topping the cake.
- Store the cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best taste.
- You can substitute the vegetable oil with a neutral-tasting oil like canola or light olive oil if preferred.
