Southern Hummingbird Cake

Full of pineapple bananas and pecans this homemade southern Hummingbird Cake is super flavorful filling and the perfect dessert for any occasion. It blends tropical fruit sweetness with warm spices creating a moist and tender cake topped with creamy cinnamon cream cheese frosting. This cake has been a beloved family favorite whenever I want to bring a taste of southern comfort to the table while impressing friends with something uniquely delicious.

Ingredients

• 3 cups all-purpose flour: for structure Choose fresh flour that is not too old to keep the cake light
• 2 teaspoons ground cinnamon: for that classic warming spice Do not skimp as it defines the flavor
• 1 teaspoon baking soda: to give the cake lift and a tender crumb
• ¼ teaspoon salt: to balance the sweetness
• 2 cups granulated sugar: Adds sweetness and browning
• ¾ cup vegetable oil: Keeps the cake moist compared to butter
• 3 large eggs: for richness and binding
• 1 ¾ cup mashed banana: measured after mashing ensures consistent moisture and sweetness
• 8 ounces crushed pineapple: Do not drain to retain moisture and tang
• 1 teaspoon vanilla extract: for depth of flavor
• 1 cup chopped pecans: toasted if possible for crunch and nuttiness
• 8 ounces cream cheese: softened for smoothness and tang
• ½ cup salted butter: softened adds creaminess and balance
• 3 cups powdered sugar: to sweeten and thicken
• 1 teaspoon vanilla extract: to complement the cake
• ½ teaspoon ground cinnamon: adds warmth and spice
• Chopped pecans: for garnish optional for texture and visual appeal

Step-by-Step Instructions

Sift and Combine Dry Ingredients:

Whisk together the flour cinnamon baking soda and salt in a large bowl to ensure even distribution of leavening and spices. This prepares the dry base for the cake batter.

Mix Sugar and Oil:

In a separate large bowl whisk the granulated sugar with the vegetable oil until slightly combined though it will appear lumpy. This blend helps keep the cake moist.

Incorporate Eggs:

Add the eggs one at a time to the sugar and oil mixture whisking well after each addition until smooth and slightly thickened. This helps with aeration.

Add Fruits and Vanilla:

Fold in the mashed bananas crushed pineapple with juice and vanilla extract until fully incorporated creating a rich flavorful wet mix.

Combine Wet and Dry Mixtures:

Gradually stir the flour mixture into the banana pineapple batter using a spatula or wooden spoon just until no dry spots remain to avoid over mixing.

Fold in Pecans:

Gently stir the chopped pecans into the batter evenly distributing the crunchy bits that add texture.

Prepare and Bake the Cake:

Grease a 9 by 13 inch baking dish with nonstick spray that contains flour Spread the batter evenly into the pan and bake in a preheated oven at 350 degrees Fahrenheit for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden and springs back lightly to the touch.

Cool Completely:

Allow the cake to cool fully in the pan set on a wire rack to prevent the frosting from melting.

Make the Frosting:

Beat softened cream cheese and butter together with a stand or hand mixer until smooth and creamy. Slowly add powdered sugar beating well until thickened then add vanilla and cinnamon continuing to whip on medium speed for about three minutes until light and fluffy.

Frost and Garnish:

Spread the frosting evenly over the cooled cake and sprinkle with extra chopped pecans if desired. Slice and serve.

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I adore the combination of mashed bananas and crushed pineapple in this cake They create a unique sweet and tangy base that pairs perfectly with the cinnamon and nuts. Baking this cake always reminds me of warm family gatherings when everyone lingers to share stories over seconds of this comforting dessert.

Storage Tips

Store any leftover cake tightly covered on the countertop for up to two days to keep it moist If you want to keep it longer place the cake in an airtight container and refrigerate for up to five days For freezing wrap the cake well in plastic wrap then aluminum foil and thaw overnight in the fridge before frosting if unfrosted or covered if already frosted

Ingredient Substitutions

If you prefer a lighter oil option you can substitute vegetable oil with canola or light olive oil but avoid extra virgin for strong flavor Bananas can be substituted with applesauce for a different sweetness profile though the taste changes slightly If you have a nut allergy omit pecans or swap with shredded coconut or pumpkin seeds for texture The cream cheese frosting may be replaced with a simple vanilla buttercream or whipped cream for a lighter topping

Serving Suggestions

This cake tastes fantastic served slightly chilled or at room temperature Pair it with a cup of strong coffee or a mild tea to complement its sweetness For a festive occasion add fresh whipped cream and slices of banana or pineapple on top to enhance the tropical vibes A scoop of vanilla ice cream on the side turns it into an indulgent dessert parfait

Cultural and Historical Context

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Hummingbird Cake originated in the southern United States during the 1970s rapidly gaining popularity for its unusual but harmonious combination of fruits nuts and warm spices It is often served at celebrations symbolizing hospitality and southern charm. Its name reflects the cake’s sweetness which supposedly attracts hummingbirds though the story is likely a sweet marketing tale. This cake is a beautiful example of how southern baking traditions embrace bold flavors and comforting textures

Frequently Asked Questions

→ What makes the cake moist?

The combination of crushed pineapple with its juice and mashed bananas adds natural moisture and sweetness, keeping the cake tender.

→ Can I omit pecans from the cake?

Yes, pecans can be left out or replaced with other nuts or seeds, depending on preference or dietary needs.

→ Why is baking soda used in this cake?

Baking soda provides leavening, helping the cake rise nicely and achieve a light texture.

→ How do I know when the cake is properly baked?

Insert a toothpick into the center; when it comes out clean without batter, the cake is done. The surface should be golden and spring back to touch.

→ What is the best way to frost the cake?

Wait for the cake to cool completely, then spread a whipped cream cheese and butter frosting flavored with cinnamon and vanilla on top for a smooth finish.