The Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe is an absolute showstopper that brings together the tropical sweetness of bananas and pineapple with a luscious, velvety cream cheese caramel frosting. This cake is a perfect balance of moist, fragrant, and rich — every bite bursts with layers of flavor and texture that feel like a warm hug from the inside out. Whether you’re baking for a special occasion or simply craving a slice of something truly delightful, this recipe delivers that nostalgic comfort with a sophisticated twist. Prepare to dive into a slice (or two) of pure happiness with this timeless, crowd-pleasing dessert.
Ingredients You’ll Need
The ingredient list for the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe is wonderfully straightforward yet thoughtfully curated. Each component plays a crucial role in crafting the texture, flavor, and aroma that make this cake so irresistible. From ripe bananas providing natural sweetness and moisture to crushed pineapple adding a tangy tropical flair, every ingredient counts.
- All-purpose flour: The base that gives the cake structure and a tender crumb when properly combined.
- Granulated sugar: Gives sweetness and helps with the cake’s golden color and moist texture.
- Baking powder: A leavening agent that ensures the cake rises nice and fluffy.
- Kosher salt: Enhances flavor and balances the sweetness perfectly.
- Baking soda: Helps with further leavening and reacting with acidic ingredients like pineapple.
- Ground cinnamon: Adds warm, cozy notes that complement the fruit beautifully.
- Mature bananas: Provide natural sweetness, moisture, and a creamy texture.
- Crushed pineapple (undrained): Brings a juicy, tangy punch and keeps the cake moist.
- Vegetable oil: Contributes to the cake’s moistness without overpowering the other flavors.
- Large eggs: Bind the ingredients and add richness.
- Shredded coconut: Offers subtle chewiness and tropical aroma.
- Vanilla extract: Deepens the flavor with fragrant sweetness.
- Cream cheese (softened): The star of the frosting, creating a tangy, silky base.
- Unsalted butter (room temp): Adds richness and smoothness to the frosting.
- Caramel sauce: Elevates the frosting with a luscious sweetness and depth.
- Powdered sugar: Sweetens and gives the frosting its creamy, spreadable consistency.
- Pecan pieces: Provide a delightful crunch and nutty contrast on top.
How to Make Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch cake pan to ensure your cake releases easily after baking. This simple preparation sets the stage for your perfectly baked cake, preventing any frustrating sticking or crumbling later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl or with your stand mixer’s whisk attachment, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, and ground cinnamon. Whisking these together ensures an even distribution of leavening agents and spices, which is essential for a uniform rise and flavor throughout the cake.
Step 3: Add the Wet Ingredients and Mix
Next, add the mashed ripe bananas, crushed pineapple (with juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract to the dry mixture. Stir everything gently until just combined — overmixing can make your cake dense, so keep it light and fluffy. The pineapple juice will react with the baking soda to lighten the batter, while the coconut infuses delightful texture.
Step 4: Bake the Cake
Transfer the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This time frame gives your cake that moist yet fully cooked interior that is so iconic to hummingbird cake. Once baked, let the cake cool completely in the pan for about an hour before adding the frosting.
Step 5: Whip Up the Cream Cheese Caramel Frosting
While your cake cools, make the star frosting. Begin by creaming together softened cream cheese and unsalted butter in a mixer until smooth and fluffy. Then, add the caramel sauce, vanilla extract, and a pinch of kosher salt to balance the sweetness, beating until light. Gradually incorporate the powdered sugar until the frosting reaches a luxuriously smooth and creamy texture. This frosting is the crown jewel of the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe.
Step 6: Frost and Garnish
Once your cake is completely cool, spread the frosting evenly over the top with a spatula. Finish by sprinkling the chopped pecan pieces generously on top for a beautiful contrast of texture and a nutty finish. Your cake is now ready to wow anyone lucky enough to share it with you.
How to Serve Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
Garnishes
Enhance your hummingbird cake with simple yet charming garnishes like extra chopped pecans or a light dusting of toasted coconut flakes. These add color, crunch, and a little extra tropical flair without overpowering the cake’s delicate balance.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a light herbal tea, which help to balance the richness of the cream cheese caramel frosting. For those wanting to elevate dessert time, fresh fruit salad with citrus notes harmonizes beautifully with the cake’s banana and pineapple flavors.
Creative Ways to Present
For special occasions, try serving slices of this Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe atop rustic wooden boards or delicate cake stands decorated with fresh edible flowers like pansies or violets. Individual servings in pretty dessert glasses layered with crushed pecans and a drizzle of caramel sauce make for an elegant twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
To keep your hummingbird cake fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. Thanks to the cream cheese caramel frosting, chilling actually helps the flavors meld beautifully and keeps the frosting firm. Properly stored, leftovers will stay delicious for up to 4 days.
Freezing
You can freeze the cake without frosting for longer storage. Wrap the cooled cake layers tightly in plastic wrap and then foil, freezing for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight and then frost with the cream cheese caramel frosting freshly made for the best texture and flavor.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating isn’t typically necessary. If you prefer it slightly warmer, allow a slice to sit at room temperature for 30 minutes. Avoid microwaving as it can ruin the texture of the cake and frosting.
FAQs
Can I substitute the crushed pineapple?
While crushed pineapple is key to the signature flavor and moisture of the hummingbird cake, you can try using canned mandarin oranges or finely chopped fresh mango as alternatives. Keep in mind, this will alter the traditional taste slightly but still yield a delicious tropical vibe.
Is it okay to use frozen bananas for this recipe?
Absolutely! Frozen bananas work wonderfully for this cake and can even bring out a richer banana flavor. Just be sure to thaw and drain any excess liquid before mashing to avoid thinning the batter.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. Ensure the blend you use contains xanthan gum to help the cake hold together properly.
How sweet is the cream cheese caramel frosting?
The frosting strikes a perfect balance between tanginess from the cream cheese and sweetness from the caramel and powdered sugar. It’s indulgent without being overpoweringly sweet, which complements the fruitiness of the cake beautifully.
What’s the best way to get a moist cake every time?
Using overripe bananas and undrained crushed pineapple ensures your cake stays moist. Also, avoid overmixing the batter and don’t overbake; keep an eye on it during the last 10 minutes to prevent drying out.
Final Thoughts
There’s a reason the Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe remains a beloved favorite — it’s a heartwarming blend of tropical flavors wrapped in moist cake and topped with velvety frosting that you can’t resist. Whether you’re a seasoned baker or trying this cake for the first time, it’ll fill your kitchen with joy and bring smiles to anyone who tastes it. So go ahead, bake this treasure, share it generously, and savor every delicious moment!
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Classic Hummingbird Cake with Cream Cheese Caramel Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Classic Hummingbird Cake is a moist, flavorful Southern favorite featuring ripe bananas, crushed pineapple, and shredded coconut all baked into a tender cake and topped with a luscious cream cheese caramel frosting and crunchy pecans. With its perfect blend of tropical fruit and warm spices, this cake is a crowd-pleaser for any occasion.
Ingredients
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 (8 oz.) 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 degrees F (175 degrees C). Spray a 9×13-inch cake pan with non-stick cooking spray, then set it aside to get ready for 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 well combined.
- Add Wet Ingredients: To the dry mixture, add the mashed ripe bananas, crushed pineapple (with juice), vegetable oil, lightly beaten eggs, shredded coconut, and vanilla extract. Mix just until everything is combined to keep the batter light and fluffy.
- Transfer Batter and Bake: Pour the batter into the prepared 9×13-inch pan and spread evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan for about 1 hour before applying the frosting. This step ensures the frosting will not melt when spread.
- Prepare the Frosting: In a large bowl or using a stand mixer fitted with a paddle attachment, beat together the softened cream cheese and unsalted butter until smooth and creamy. Scrape down the sides to incorporate everything evenly.
- Add Flavorings: Add the caramel sauce, vanilla extract, and kosher salt to the cream cheese mixture, then beat until light and fluffy, approximately 1 to 2 minutes.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, continuing to beat until fully combined and the frosting is smooth and spreadable.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese caramel frosting evenly over the top of the cake with a spatula.
- Garnish and Serve: Sprinkle the pecan pieces evenly over the frosted cake to add a delightful crunch and nutty flavor. Slice into 24 servings and enjoy!
Notes
- Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake.
- Allow the cake to cool completely before frosting to prevent melting and sliding of the frosting.
- For best results, use ripe bananas that have brown spots for optimal sweetness and flavor.
- Store the cake in the refrigerator for up to 3 days to keep the cream cheese frosting fresh.
- Bring the cake to room temperature before serving for the best taste and texture.
