Southern Hummingbird Pineapple Banana

Full of banana pineapple and pecans this Southern Hummingbird Cake is a showstopper dessert that always impresses at gatherings I have made it for family reunions birthdays and even quiet weekends at home and each time it vanishes fast The cinnamon cream cheese frosting ties everything together and just one bite captures all the comforts of southern baking

My grandmother used to bake this cake when I was a kid and the aroma of cinnamon and banana would fill the house I have kept her tradition but added my own touches especially with that tangy frosting and it always reminds me of home

Ingredients

• All purpose flour: gives structure for a tender cake Use unbleached flour for best texture
• Ground cinnamon: imparts warmth and that classic Southern flavor Try to use fresh spice for max aroma
• Baking soda: gives lift and keeps the crumb light Check your box is fresh for best rise
• Salt: balances sweetness and highlights the flavors Use fine salt so it blends evenly
• Granulated sugar: sweetens and keeps the cake soft Use pure cane sugar for purity
• Vegetable oil: adds richness and a moist crumb Choose a neutral oil like canola or grapeseed
• Eggs: provide structure and help bind the ingredients Use room temperature eggs for even mixing
• Mashed banana: gives natural sweetness and moisture The riper and more spotted the bananas the better
• Crushed pineapple: brightens and keeps the cake juicy Look for pineapple packed in its own juice not syrup and drain lightly
• Vanilla extract: rounds out the flavors Use pure vanilla for deeper aroma
• Pecans: give a nutty crunch and Southern flair Toast them lightly for extra flavor or sub with walnuts if you like
• Cream cheese: the frosting base Use full fat and let it soften for easy mixing
• Salted butter: gives creamy body to the frosting Soften at room temp for easy whipping
• Powdered sugar: sweetens and makes the frosting fluffy Sift it to prevent clumps

Step by Step Instructions

Prepare the Pan:

Spray a 9 by 13 inch baking dish with nonstick spray with flour if you have it This keeps the cake from sticking and gives neat slices

Mix the Dry Ingredients:

In a large bowl whisk together flour cinnamon baking soda and salt Mixing these first ensures even flavor and texture in every bite

Combine Sugar and Oil:

In a separate bowl whisk sugar with vegetable oil The mixture will look lumpy but this step makes the cake moist and soft

Add the Eggs:

Crack eggs into the sugar and oil mixture then whisk until completely smooth This helps bind everything together and ensures a tender crumb

Add the Fruit and Vanilla:

Fold mashed bananas crushed pineapple and vanilla into the wet mixture Whisk until smooth and you will see the batter start to come together

Incorporate the Dry Ingredients:

Slowly stir the flour mixture into the wet ingredients Mix gently until you see no dry bits but do not overmix for a light cake

Fold in the Pecans:

Stir in the chopped pecans so they are evenly distributed throughout the batter

Bake the Cake:

Pour the batter into your prepared pan and smooth the top Bake at 350 degrees Fahrenheit for 45 to 50 minutes Test with a toothpick in the center—it should come out clean and the cake will spring back to the touch

Cool the Cake:

Let the cake cool completely in the pan before frosting This keeps the frosting from melting and makes slicing easier

Make the Frosting:

In a mixer beat softened cream cheese and butter together until smooth and fluffy This step is key for creamy lush frosting

Add Sweetness and Spice:

Gradually beat in powdered sugar vanilla extract and ground cinnamon Continue whipping for about three minutes until very light

Frost and Serve:

Spread the frosting over the cooled cake Sprinkle more pecans on top if you like Slice into generous pieces and serve

My favorite part is always the cinnamon cream cheese frosting Sometimes I save a little extra on the side because my daughter loves to dip strawberries into it after we finish frosting the cake Sitting around the table and sharing big slices is my idea of comfort

Storage Tips

Keep leftover Hummingbird Cake tightly covered in the fridge for up to five days It tastes best at room temperature so let slices sit out for twenty minutes before serving For longer storage slice and wrap individual portions well then freeze for up to three months When you are ready to enjoy thaw in the refrigerator and then bring to room temp

Ingredient Swaps

If you do not like pecans simply swap them for walnuts or macadamia nuts or skip them entirely For a gluten free version use a quality all purpose gluten free flour blend If out of pineapples use well drained apple sauce for a different fruity tang

Serving Ideas

This cake is lovely plain but I often decorate with extra pecans or a sprinkle of cinnamon For celebrations add edible flowers or candied pineapple on top Coffee or unsweetened tea goes beautifully with a thick slice

A Southern Classic

Hummingbird Cake is one of the Souths most beloved desserts It first came to the United States from Jamaica where it was known as Doctor Bird Cake Over time it became a Southern classic and even made the cover of Southern Living magazine in the late 1970s It is a tradition in my family to bake it each spring

Common Recipe Questions

→ What flavors stand out in Hummingbird Cake?

The cake features ripe bananas, crushed pineapple, toasted pecans, and a hint of cinnamon, delivering a moist, aromatic crumb.

→ Can I substitute the pecans?

Yes, walnuts or macadamia nuts are great alternatives if you prefer different textures or flavors, or the nuts can be omitted altogether.

→ How should bananas be for this cake?

Choose very ripe bananas with brown spots; they're sweeter and easier to mash, giving the best texture and flavor.

→ Is this dessert complicated to prepare?

It's straightforward—mix the dry and wet ingredients separately before combining, then fold in fruit and nuts. Simple baking skills are all that's needed.

→ How should leftovers be stored?

Keep covered at room temperature for up to 5 days, or freeze for up to 3 months. Thaw in the fridge for best taste and texture.