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
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 (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.
