Hummingbird Cake Recipe
Hummingbird Cake is a moist and dense cake filled with ripe bananas, pineapple, pecans, and deliciously savory spices. Tweaked slightly from the original, this cake is simplified and made even easier in a Bundt pan. And, of course, drizzled in a thick cream cheese glaze for the ultimate in flavor.
Servings: 20 servings
Calories: 335kcal
Ingredients
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground allspice
- 4 to 5 ripe bananas about 2 cups
- 8 oz crushed pineapple with juices
- ½ cup shredded coconut sweetened
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 to 2 ½ cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk to thin
- ¼ cup finely chopped toasted pecans for garnish
Instructions
- Preheat oven to 350F and spray a 14-cup Bundt pan generously with floured cooking spray; or grease and flour the pan.
- In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt, and allspice; set aside.
- In a large bowl or the bowl of a stand mixer, add the mashed bananas, pineapple with juice, coconut, eggs, oil, sugars, and vanilla. Beat on medium-high until incorporated.
- Add the flour mixture; mix until just combined and fold in the pecans. Transfer the batter into the prepared Bundt pan. The batter should fill the pan ⅔ to ¾ full.
- Bake the cake for about 1 hour. In my oven, I begin checking the cake at about 50 minutes, it is often done in just under 1 hour. Test with a long skewer (or toothpicK) until it comes out mostly clean. Or you can use the "Bounce Back" test. If after gently pressing the cake, an indentation remains, it needs more time. If it "bounces back," very likely it is done. Baking time varies so watch it carefully.
- Allow the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Cream Cheese Frosting
- Beat the cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk together until combined. Add additional milk or cream as necessary to achieve desired consistency. I like it thick but still slightly pourable. Garnish the top of the cake with toasted pecans.
Nutrition
Calories: 335kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 184mg | Potassium: 172mg | Fiber: 2g | Sugar: 25g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg