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Traditional Southern Hummingbird Cake with Cream Cheese Frosting

A moist slice of Southern hummingbird cake layered with cream cheese frosting and topped with chopped pecans.
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This is a moist banana pineapple cake recipe, perfect as an elegant spring layer cake for Mother’s Day or any special occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained well
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 cup chopped pecans, plus extra for garnish
  • 1 cup raisins (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 1/4 cup chopped pecans, toasted, for garnish

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until mixed.
  4. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the drained crushed pineapple, mashed bananas, 1 cup of chopped pecans, and raisins, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  11. Add 1 teaspoon of vanilla extract and gradually beat in the sifted powdered sugar until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  14. Garnish the top and sides with toasted chopped pecans.

Notes

  • Make sure your crushed pineapple is well-drained; excess moisture can make the cake too dense.
  • Toasting the pecans before adding them to the batter or using them as a garnish deepens their flavor.
  • If you are making this cake ahead of time, store it covered in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://carlacooking.com/southern-hummingbird-cake-recipe/