Description
This Irresistible Hummingbird Cake is a delightful tropical treat combining the natural sweetness of ripe bananas and crushed pineapple with warm cinnamon and crunchy walnuts. Moist and flavorful, it’s topped with a creamy pineapple-infused frosting for a perfect balance of tropical zest and sweetness.
Ingredients
Scale
Cake Ingredients
- 2 cups Mashed ripe bananas (for natural sweetness and moisture)
- 1.5 cups Canola oil (keeps the cake moist)
- 3 large Eggs (at room temperature)
- 8 ounces Crushed pineapple (undrained, infuses tropical flavor)
- 1.5 teaspoons Vanilla extract (enhances overall flavor)
- 3 cups All-purpose flour (provides structure)
- 2 cups Sugar (sweetens the cake)
- 1 teaspoon Salt (enhances flavor)
- 1 teaspoon Baking soda (helps cake rise)
- 1 teaspoon Ground cinnamon (adds a comforting spice)
- 1 cup Chopped walnuts (for delightful crunch)
Frosting Ingredients
- 0.25 cups Shortening (creates creamy texture)
- 2 tablespoons Butter (adds flavor and richness)
- 1 teaspoon Grated lemon zest (for fresh citrus kick)
- 0.25 teaspoon Salt (balances sweetness)
- 6 cups Confectioners’ sugar (for a sweet, fluffy frosting)
- 0.5 cups Unsweetened pineapple juice (infuses tropical flavor)
- 2 teaspoons Half-and-half cream (lends creamy texture)
- Chopped walnuts (optional for sprinkling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your batter is ready.
- Prepare the wet ingredients: In a large mixing bowl, combine the mashed bananas, canola oil, eggs, crushed pineapple with juice, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, salt, baking soda, and ground cinnamon to evenly distribute the leavening and spices throughout the flour.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet ingredients, taking care not to overmix, just until all ingredients are incorporated.
- Add walnuts: Gently stir in the chopped walnuts to distribute the crunchy texture evenly throughout the batter.
- Prepare the cake pans: Lightly grease and flour your cake pans or line them with parchment paper to prevent sticking, then pour the batter evenly into the pans.
- Bake the cake: Place the pans in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Once baked, remove the cakes from the oven and allow them to cool completely in the pans on a wire rack before frosting.
- Make the frosting: In a mixing bowl, beat together the shortening, butter, grated lemon zest, and salt until creamy and smooth.
- Add sugar to frosting: Gradually blend in the confectioners’ sugar, beating until the frosting is light and fluffy.
- Incorporate pineapple juice and cream: Mix in the unsweetened pineapple juice and half-and-half cream until the frosting reaches a smooth, spreadable consistency.
- Frost the cake: Spread the frosting generously over the cooled cake layers. Optionally, sprinkle chopped walnuts on top for extra texture and decoration.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake tender.
- You can substitute canola oil with a neutral oil like vegetable oil if preferred.
- The frosting can be chilled briefly if it becomes too soft to spread.
- The cake tastes best when allowed to rest for a few hours or overnight for flavors to meld.
