Naturally sweet from bananas and pineapple, with hints of cinnamon and nutmeg, this Classic Hummingbird Cake is as sweet as spring feels.
Why a Classic Hummingbird Cake?
Classic Hummingbird Cake is always a winner. It’s combination of ripe bananas, pineapple and pecans makes it super-moist, while the cinnamon brings out all the flavor of the banana.
The kicker is that, though the cake looks impressive, it’s really simple! Guests will think you slaved for hours – and that can be your little secret.
A Few Hints
This is one cake I would not use cake flour to prepare. With all the moisture from the bananas and pineapple, you run the risk of the cake turning claggy and over-dense. Cake flour tends to create cakes with very small air bubbles, and with this one, you want a larger, rustic, airy crumb. I use all-purpose flour.
Do not use the mixer to fold in the pineapple! You’ll crush it all up, leaving a terrible stringy mess through your batter. Very unappealing! Just fold it in after the mixing and you’re good to go.
The recipe calls for 1/2 tsp of nutmeg, but be sparing. It’s a very strong spice and too much can overwhelm everything else.
I find a cream-cheese frosting pairs best with this cake. The richness of the cream cheese pulls it all together very nicely. Toasting the coconut prior to topping is highly recommended as well. It brings a bit of crunchy texture into the mix, which rounds it all out.
This Classic Hummingbird Cake is Sure to Please
Making this Classic Hummingbird Cake is a fantastic choice due to its unique flavor, moist texture, ease of preparation, and versatility. Whether you’re baking for a special occasion, a casual get-together, or simply to enjoy a delicious homemade treat, hummingbird cake is sure to impress and delight.
Classic Hummingbird Cake
Ingredients
- 3 Cups All-Purpose Flour
- 1 1/4 Cups Sugar
- 1 tsp Salt
- 1 1/4 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3 lg Eggs lightly beaten
- 1 1/3 Cups Vegetable Oil
- 2 tsp Vanilla Extract
- 8 oz Canned Crushed Pineapple In juice, undrained
- 2 cups Ripe Banana mashed, about 3 medium ripe bananas
- 1 1/4 Cups Pecans chopped, plus more for garnish
Frosting
- 16 oz Cream Cheese softened (2 8 oz packages)
- 1/2 Cup Butter Unsalted
- 4 Cups Confectioner’s Sugar
- 1 oz Dried Coconut for garnish
Instructions
- Preheat oven to 350F. Grease three 8- or 9-inch round cake pans, or spray with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, salt, baking soda, cinnamon and nutmeg. Beat in eggs, vanilla and oil until blended.
- Fold in pinepple with juice, bananas and pecans until evenly distributed.
- Divide batter into pans and bake for 23-25 minutes until toothpick inserted in center comes out clean and cakes start to pull away from sides of pan. Transfer to wire racks and cool for 10 minutes, then turn cakes out to cool completely.
Frosting
- In medium mixing bowl, beat cream cheese, butter and vanilla until light and fluffy.
- Add sugar and beat until smooth.
- To frost, place one cake layer on serving plate and spread a layer of frosting on top. Set second layer on top and frost the top. Set the third layer and frost the top and sides of the cake. Garnish with pecans and coconut, if desired.
