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Hummingbird Cake – A Southern Classic That Steals the Show

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This Hummingbird Cake is a classic Southern favorite — incredibly moist and flavorful with mashed bananas, crushed pineapple, and warm cinnamon, all topped with a rich cream cheese frosting. It’s a show-stopping dessert that’s as comforting as it is elegant, perfect for holidays, celebrations, or any special occasion.

Ingredients

Cake Ingredients:

Nonstick baking spray

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/3 cup buttermilk

1 1/2 cups mashed ripe banana (about 4 medium)

1 (8-ounce) can crushed pineapple, with juice

Optional: sweetened flaked coconut, chopped macadamia nuts (for garnish)

Frosting Ingredients:

2 sticks (1 cup) butter, softened

Two (8-ounce) packages cream cheese, softened

2 cups confectioners’ sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 9-inch cake pans with nonstick baking spray and line the bottoms with parchment paper.
  2. In a large bowl, beat together butter, sugar, and vanilla extract until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the butter mixture in batches, alternating with buttermilk. Mix gently to combine.
  4. Fold in mashed bananas and crushed pineapple with juice until evenly incorporated.
  5. Divide batter evenly among the prepared pans and smooth the tops. Tap pans lightly on the counter to remove air bubbles.
  6. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Meanwhile, make the frosting: Beat softened butter and cream cheese together until creamy and smooth. Add confectioners’ sugar, lemon juice, and vanilla; mix until fluffy and spreadable.
  8. Once cakes are fully cooled, frost between layers, then cover the top and sides. Garnish with coconut or chopped macadamia nuts if desired.
  9. Slice and serve — it’s especially delicious once the flavors have settled for a few hours.

Notes

Use very ripe bananas for the best flavor and moisture.

You can bake the layers ahead and frost them the next day for convenience.

Add chopped pecans or walnuts to the batter for extra crunch.

For a tropical twist, sprinkle toasted coconut over the frosting.

To make a sheet cake, bake in a 9×13-inch pan for 40–45 minutes.

Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/hummingbird-cake-a-southern-classic-that-steals-the-show/