Hummingbird Cake

04.18.2014

142 Shares

Want cake? I always always want cake. I crave cake…and ice cream and cheesecake, and basically anything with sugar in it :). Yes, I do believe in moderation, you wouldn’t guess that seeing how much dessert I post to this blog.

My idea of moderation though isn’t very strict, I eat dessert once a day but I do try to limit it to a small portion. That whole small portion thing though, didn’t go over  so well with this cake.

I kept cutting of small piece after small piece until I’d cut a fair portion of the cake. Wow, where did that go? No one will ever know. So yes, this cake is very good.

Hummingbird Cake | Cooking Classy

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I sort of think of this cake as banana cake meets the tropics, in that it is loaded with bananas, laced with fresh pineapple and covered in sweet, toasted coconut.

I think next time I may even swap out those pecans with toasted macadamia nuts. This cake is fairly dense but in a good way.

It will remind you a lot of banana bread, but with a bonus of decadent cream cheese frosting of course. Enjoy!

Hummingbird Cake | Cooking Classy

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Hummingbird Cake

The tastiest hummingbird cake! It's filled with pineapple, bananas, pecans and spices and it's finished with a rich cream cheese frosting.

Course: Dessert
Cuisine: American
Keyword: Hummingbird Cake
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Author: Jaclyn

Ingredients

  • 2 3/4 cups all-purpose flour , plus more for dusting pans
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup finely chopped fresh pineapple
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 cup canola oil
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed very ripe bananas
  • 1 cup pecans , toasted and finely chopped

Frosting and topping

  • 2 (8 oz) pkg cream cheese, softened
  • 3/4 cup unsalted butter , softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 - 2 cups sweetened shredded coconut , toasted*

Instructions

  1. Preheat oven to 350 degrees. Butter 2 9-inch round cake pans and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour (shaking out excess).
  2. In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside. In a mixing bowl whisk together remaining 2 1/2 cups flour, the baking soda, cinnamon, nutmeg and salt for 30 seconds.
  3. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about 3 - 4 minutes. Slowly blend in canola oil, then mix in vanilla extract. Add 1/2 of the flour mixture and using a rubber spatula, fold just until combined. Add mashed bananas and fold to combined, then add remaining flour mixture and fold until combined. Fold in pineapple mixture and chopped pecans.
  4. Divide batter evenly among prepared cake pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 38 - 42 minutes. Remove from oven and allow to cool in cake pans several minutes, then invert onto wire racks to cool competely. Frost with cream cheese frosting and gently press toasted coconut onto sides and sprinkle over top if desired.
  5. For the cream cheese frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Add powdered sugar and vanilla and blend again until smooth and fluffy.
  7. *If you just want to cover the sides with coconut you'll only need 1 cup, if you want to cover the top as well, do 2 cups.
  8. Recipe Source: adapted with some changes from Food Network
Hummingbird Cake | Cooking Classy

36 comments

  • Elissa: My mom has made a version of Hummingbird Cake for Christmas (in lieu of Fruit Cake) for as long as I can remember. She adds raisins and sometimes swaps the pecans with walnuts and bakes them in foil loaf pans for family members. I have never had this cake with the frosting on it so I’m going to have to make this one. We always just slice it up and put a little butter on it like you would Banana Bread. June 27, 2017 at 9:06am Reply

    • Jaclyn: I hope you love it Elissa! June 27, 2017 at 12:37pm Reply

  • Laurie: I have never had hummingbird cake before, and I have been wanting to try it, so I made it this weekend for my Dad’s 65th birthday and my family loved it! Thanks for the great recipe. I featured it on my blog today: http://www.love-laurie.com/2015/11/hummingbird-cake.html November 10, 2015 at 8:32am Reply

  • Hala: Hello. Just tried this cake yesterday and it was awesome.. I have never tried any hummigbird cakes before so truly I didn’t know what to expect.. looking at the amount of flour I knew it would be a bit dense.. and it was.
    Now, looking at the comments I knew it should be that way :) everybody loved it at the gathering yesterday.
    Thank you for such a wonderful recipe.. I need to try your Creme brulée cupcakes.. m dreaming of them. March 21, 2015 at 10:57pm Reply

  • Razan: Hi Jaclyn,
    I’m so glad I found your blog. You are such an inspiration to me.
    I made this cake today and it tasted so good, but the cake itself cracked at the top after I put the frosting. Also, my presentation of the cake wasn’t quiet fancy as yours.

    Thank you for sharing. December 9, 2014 at 7:58am Reply

  • Francesca: Hi there, I made this cake today – very yummy! But my icing never turns as pale as yours. Any tips for a whiter icing? October 11, 2014 at 10:10pm Reply

    • Jaclyn: Keep whipping it. For me it seems the longer I whip the lighter it gets. I’m so glad you liked the cake! October 11, 2014 at 10:38pm Reply

  • Erika: Hey Jaclyn! I just made this cake about a week ago and boy was it good the cake itself was amazing so flavorful loved the nuts and pineapple to it. The frosting wasn’t what I was expecting though. On its own it tasted very cheesy and buttery maybe because it didn’t call for much sugar. Now I didn’t use Philadelphia brand cream cheese, I used another name brand one but I don’t know maybe I over whipped it but something was off. Maybe it was because I didn’t add the sweetened coconut flakes and that was supposed to add some sweetness to the frostings. However with the cake it tasted really good so I’m guessing you made it that way because the cake itself was very sweet. So if I make this recipe again I think I might try a tangier frosting that doesn’t taste too cheesy like mine did. Anyways everyone who I served it to loved it and so did I. Thanks again and if you might be able to offer some enlightenment on what went wrong then I would greatly appreciate it! August 15, 2014 at 3:35pm Reply

    • Jaclyn: I do recommend Philadelphia but that’s probably not why it tasted to cheesy to you. For your personal taste you may just need to add more powdered sugar, but yes like you said the coconut does offer more sweetness to it too. August 28, 2014 at 8:45pm Reply

  • Bita: This cake looks lovely! Silly question, but how do I make the cream cheese frosting? I see the ingredients, but no directions on how to mix it all together :) July 18, 2014 at 10:51am Reply

    • Jaclyn: Not a silly question at all! Thanks for pointing that out, I’m not sure how it got cut off? I just re-added it above though. Thanks again I hope you love the cake! July 18, 2014 at 11:24pm Reply

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