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
Scale
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.
