Hummingbird Cake Delight

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
Be the First to Review!

This Hummingbird Cake Delight combines tropical flavors with a hint of spice, making it a perfect treat for any occasion. With its rich texture and creamy frosting, it's sure to be a crowd-pleaser!

Ingredients for Hummingbird Cake Delight

All-purpose flour provides the structure for the cake, creating a tender crumb. Granulated sugar and brown sugar add sweetness and a touch of caramel flavor. The baking soda is essential for the cake's rise, while a pinch of salt enhances all the flavors. Ground cinnamon gives it a warm, spicy note.

Unsalted butter, melted, ensures moisture and richness. Eggs bind the mixture together, and vanilla extract adds depth and aroma. Crushed pineapple and mashed ripe bananas bring sweetness and tropical flavors, with the sweetened shredded coconut adding texture. Chopped pecans offer a nutty crunch.

The cream cheese and unsalted butter in the frosting create a smooth, creamy texture, while powdered sugar adds sweetness. Another dash of vanilla extract enhances the flavor, and a bit of milk adjusts the frosting's consistency.

Tips & Tricks

  • Ensure your bananas are very ripe for maximum sweetness and flavor.
  • Toast the pecans before adding them to enhance their nuttiness.
  • Adjust the frosting's thickness with a little more milk if it's too thick, or a bit more powdered sugar if it's too thin.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of extra flair, garnish with a slice of fresh pineapple or a sprinkle of toasted coconut.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it on the day of serving.
What can I use instead of pecans?
Walnuts or almonds are great alternatives to pecans.
How should I store leftover cake?
Store it in an airtight container in the fridge for up to three days.

Hummingbird Cake Delight Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While it warms up, go ahead and grease a 9-inch round cake pan to prevent sticking. In a large bowl, whisk together the flour, both sugars, baking soda, salt, and cinnamon. Make sure everything's well combined; this forms your dry mix.

Next, stir in the melted butter, eggs, and vanilla extract. Mix until the wet ingredients are fully incorporated into the dry mix. Now, it's time to fold in those delicious fruit elements: crushed pineapple, mashed bananas, and shredded coconut. Don't forget the chopped pecans for that extra crunch! Stir until everything is uniformly distributed.

Pour your batter into the prepared cake pan. Slide it into the oven and let it bake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack to cool completely.

While the cake cools, let's whip up the frosting. In a medium bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until you have a creamy frosting. Once the cake is cool, spread the frosting evenly over the top, making sure to cover every inch for the best flavor experience.

Why You'll Love This Recipe

  • A delightful blend of banana, pineapple, and coconut flavors.
  • Perfectly moist with a hint of cinnamon spice.
  • Easy to make with simple, pantry-friendly ingredients.
  • Cream cheese frosting that adds a luscious finish.
  • A unique twist on a classic Southern dessert.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup crushed pineapple, drained
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tbsp milk

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
3. Stir in melted butter, eggs, and vanilla extract until well combined.
4. Add crushed pineapple, mashed bananas, shredded coconut, and pecans, and mix until evenly incorporated.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. In a medium bowl, beat cream cheese and softened butter until smooth.
8. Gradually add powdered sugar, vanilla extract, and milk, and mix until the frosting is creamy.
9. Spread the frosting evenly over the cooled cake before serving.

Ratings and Comments

Thank you for your rating!