This classic Southern hummingbird cake recipe is a delicious, moist, and fluffy treat that boasts tropical flavors with key ingredients like bananas, pineapple, and pecans. The cake is smothered with cream cheese frosting for extra decadence - this is one cake you'll want to make again and again!
Whisk the flour, sugar, cinnamon, baking soda, and salt in a large bowl until combined.
Proceed to add the eggs, vegetable oil, vanilla, pineapple pieces with juice, mashed bananas, and chopped pecans, mixing until completely combined and thick.
Evenly divide the batter into the prepared cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the hummingbird cake to cool completely at room temperature while making the frosting.
For the frosting
Add the butter and softened cream cheese to the bowl of a stand mixer and beat on high speed until it begins to thicken and fluff.
Turn the speed to low and gradually incorporate the powdered sugar, then increase the speed and pour in the pineapple juice and vanilla. Continue to whip the mixture until you have a smooth, thick fluffy frosting.
Assembling
Cut each cooled cake in half so that you have 4 round layers (skip this step if you only want 2 layers), then place the first layer on a cake stand, and spread a layer of frosting over.
Add the next layer, spreading with the frosting, and continue until all 4 layers of cake are frosted. Now, spread the frosting on the outside of the entire cake until it is completely covered in frosting.
Sprinkle some chopped pecans on top and around the sides of the hummingbird cake to finish.
Slice, serve, and enjoy!
Recipe Notes
Baking the cakeIf you want to make sure your cake rises evenly in the oven, evenly divide the batter into each cake pan and tap the pan a few times to remove any air bubbles before baking.Use parchment paperBe sure to use parchment paper when lining the cake pans - this will help the cake release from the pan easily.ChillingWhen frosting, chill the finished cake in the refrigerator to set it properly before serving.Slicing the cakeIf you’re slicing the cake into four layers, use a serrated knife and make slow and steady slices for clean cuts.