This hummingbird cake recipe is moist, perfectly sweet, & richly flavored with banana, pineapple, vanilla & cinnamon. Slathered with cream cheese frosting, it's the perfect dessert for any occasion.
For a firmer frosting, add more powdered sugar ¼ cup at a time until you reach the desired consistency.
Assemble, Chill & Serve
When the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.
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Notes
Ingredient Notes/Substitutions
All-purpose flour. cake flour works well in this recipe, or you can use all-purpose gluten free flour to make it gluten free.
Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil.
Light brown sugar. for a richer molasses taste, substitute dark brown sugar.
Crushed pineapple. I suggest using a can of crushed pineapple. To use fresh, blend 8 oz of pineapple in a blender.
Bananas. Make sure your bananas are overripe (brown).
Pecans. these are optional. You can use walnuts instead.
Store/freezeStore leftover cake in the refrigerator for up to 5 days.Or you can freeze the entire cake or individual slices. I suggest flash-freezing the cake/slices, then wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw overnight in the refrigerator.