Hummingbird Cake with Cream Cheese Frosting: A Delightful Tropical Twist

Experience the irresistible flavor of Hummingbird Cake with Cream Cheese Frosting, a classic Southern dessert that’s perfect for any occasion. Packed with tropical ingredients like bananas and pineapple, and topped with a rich, tangy cream cheese frosting, this cake is sure to become a favorite.

Why You’ll Love This Recipe

The Hummingbird Cake is not only delicious but also an ideal choice for gatherings and celebrations. Its combination of sweet bananas, crushed pineapple, and hint of cinnamon make it incredibly flavorful and moist. Topped with a decadent cream cheese frosting, this cake is a crowd-pleaser. It’s easy to make, yet impressive enough to serve at any special event.

This cake brings a taste of the tropics to your table, and its rich, comforting flavors pair wonderfully with a cup of coffee or a light afternoon tea. Plus, the naturally sweet ingredients mean you can indulge without a heavy dose of refined sugar.

Context/Background

Originating from the Southern United States, the Hummingbird Cake is known for its moist texture, flavor complexity, and ease of preparation. The recipe first appeared in a Southern Living magazine in 1978 and has since become a beloved classic. The name “Hummingbird Cake” is believed to reference the sweet attraction of hummingbirds to nectar, much like the irresistible allure of this cake.

This cake has stood the test of time, becoming a staple at Southern gatherings. Traditional add-ins include nuts like pecans or walnuts, which add a crunchy texture to contrast the moist cake layers.

Recipe Details

Serves: 12-16

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 50-60 minutes

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups mashed ripe bananas
• 1 cup chopped pecans

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil, stirring until moistened. Stir in vanilla, pineapple, bananas, and 1 cup of pecans.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
4. Cool in pans for 10 minutes, then remove from pans to wire racks, and cool completely.
5. For the frosting, cream together 1 (8-ounce) package of softened cream cheese with 1/2 cup softened butter until fluffy. Gradually add 3 cups of confectioners’ sugar, beating well until smooth.
6. Spread frosting between layers and on top and sides of the cake. Garnish with pecan halves, if desired.

Tips for Perfect Hummingbird Cake

• Use very ripe bananas for the best flavor and texture.
• Don’t overmix the batter to ensure a light, fluffy cake.
• Let the cake cool completely before frosting to prevent melting.
• Chill the finished cake for at least an hour to allow flavors to meld and firm up the frosting.

Serving Suggestions

This cake pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream on the side. Consider serving it as a centerpiece dessert for brunch or a cozy afternoon tea.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Final Thoughts

Whether you’re a seasoned baker or trying something new, this Hummingbird Cake with Cream Cheese Frosting is a must-make recipe. Its balance of sweet and tangy flavors will leave your guests asking for more. Enjoy baking and indulging in this delightful piece of dessert heaven!

Recipe Notes

• If you’re sensitive to nuts, they can be omitted or replaced with shredded coconut for a similar texture.
• The cake can be made up to a day in advance, allowing the flavors to meld and improve.
• Use cake flour instead of all-purpose flour for an even lighter, softer cake texture.