Classic Hummingbird Cake is a traditional Southern dessert with two layers of moist cake filled with pineapple, banana, walnuts, and coconut.
This delicious Cake is packed with sweet and tropical fruity flavor, making it perfect for a Summer Dessert. If you like the combination of fruit, spices, and nuts, be sure to try my classic Carrot Cake as well.
Sabrina’s Hummingbird Cake Recipe
Hummingbird Cake been a popular dessert in the south for years, and you’ll just love making it. The combination of sweet, tender cake and rich cream cheese frosting makes it a favorite recipe that everyone is sure to love. The actual recipe is fairly basic, however, the additions of ripe bananas, pineapple, coconut, and walnuts take it to a new level. I love this simple two-layer cake because it looks impressive while still being straightforward.
Ingredients
Hummingbird Cake:
- 1/2 cup unsalted butter , softened
- 1 cup sugar
- 2 large eggs
- 2 very ripe bananas , mashed
- 1/2 cup canned crushed pineapple , well-drained
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup walnuts , finely chopped
Cream Cheese Frosting:
- 8 ounces cream cheese , softened
- 1/2 cup unsalted butter , softened
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 8 cups powdered sugar
- 1 1/2 cups walnuts , chopped
Instructions
Hummingbird Cake:
- Preheat the oven to 350 degrees and spray two 8" cake pans with baking spray.
- To the stand mixer add butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs, bananas, crushed pineapple, and vanilla extract until well combined.
- Into a bowl sift the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the stand mixer on low speed until just combined.
- Stir in coconut and walnuts.
- Spread batter evenly in the cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
Cream Cheese Frosting:
- Add the cream cheese, butter, sour cream, and vanilla to a stand mixer and beat until light and fluffy, about 2 minutes.
- Add in the powdered sugar one cup at a time on the lowest speed setting until smooth and fluffy, about 2 minutes.
- To frost cleanly without crumbs showing through add frosting to the middle of the cake as normal, a thin layer to the outside of the cake and refrigerate 2 hours.
- Don't worry if there are crumbs in the first layer of frosting, just make sure the entire cake is coated.
- Frost with the remaining frosting, with an offset spatula then garnish with the chopped walnuts.
Nutrition
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