Description

A classic Southern Hummingbird Cake with the perfect blend of ripe bananas, crushed pineapple, and pecans, all enhanced by tangy buttermilk. This moist, flavorful three-layer cake is topped with a rich cream cheese frosting, making it ideal for birthdays, holidays, or any special occasion. Using pantry staples and simple techniques, this cake delivers a tender crumb and a harmonious balance of sweetness and spice.

Ingredients

Scale

For the Cake Batter:

3 very ripe pureed bananas
5 large eggs
1 cup buttermilk
1/2 cup unsalted butter
1/2 cup vegetable shortening
2/3 cup crushed pineapple, well drained
2 tbsp vanilla extract
3 cups self-rising flour
3 cups white sugar
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped pecans

For the Cream Cheese Frosting:

16 oz cream cheese, room temperature
1 cup unsalted butter, room temperature
8 cups powdered sugar, sifted
2 tbsp vanilla extract

Instructions

Prepare the Ingredients: Ensure all ingredients are at room temperature to aid mixing and improve cake texture. Set them out about an hour before baking.
Cream the Fats and Sugar: In a large mixing bowl or stand mixer, cream 1/2 cup unsalted butter and 1/2 cup vegetable shortening on slow speed until smooth. Add 3 cups white sugar and continue creaming until light and fluffy.
Incorporate the Eggs and Vanilla: Add 5 large eggs and 2 tbsp vanilla extract to the creamed mixture. Mix on medium speed until batter is smooth and well combined.
Prepare Banana-Pineapple-Nut Mixture: In a separate bowl, mash 3 very ripe bananas. Stir in 2/3 cup well-drained crushed pineapple and 1/2 cup chopped pecans until evenly mixed.
Combine Fruit Mixture with Batter: Gently fold the banana, pineapple, and pecan mixture into the main batter until thoroughly incorporated.
Mix Dry Ingredients and Combine with Batter: Sift together 3 cups self-rising flour, 1 tsp salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg. Alternately add the dry ingredients and 1 cup buttermilk to the batter, starting and ending with dry ingredients. Mix on medium speed until fully combined, adding buttermilk gradually for a smoother batter.
Prepare Cake Pans and Bake: Grease three 9-inch cake pans or line with parchment paper. Divide batter evenly. Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes rest in pans for 15 minutes before removing.
Cool the Cakes: Place cakes on wire racks and cool completely before frosting to prevent melting.
Make the Cream Cheese Frosting: Cream together 16 oz cream cheese and 1 cup unsalted butter on medium speed until smooth. Gradually add 8 cups sifted powdered sugar and 2 tbsp vanilla extract, mixing until light and fluffy. For extra smoothness, ensure powdered sugar is sifted.
Assemble and Frost the Cake: Once cooled, frost a layer with cream cheese frosting, stack the three layers, then cover top and sides evenly. Optionally, swirl frosting decoratively and sprinkle extra pecans on top for garnish.
Rest and Serve: Let the assembled cake rest at least one hour before slicing. Chill in the refrigerator if desired to set frosting, but avoid making it too firm. Allow cake to reach room temperature before serving for best flavor.

Notes

Drain crushed pineapple thoroughly to avoid a soggy cake.
Use very ripe bananas with brown spots for best sweetness and moisture.
Do not overmix batter after adding flour to maintain a tender crumb.
Ensure cream cheese and butter are room temperature before making frosting to avoid lumps.
If unable to find buttermilk, substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and let sit 5 minutes.
Substitute self-rising flour by combining 3 cups all-purpose flour, 4½ tsp baking powder, and 1½ tsp salt.
Walnuts can replace pecans if preferred or if allergic.
You can freeze the cake (frosted or unfrosted) up to 3 months; thaw overnight in fridge before serving.
Serve with coffee, tea, vanilla ice cream, fresh whipped cream, or fresh berries for complementary flavors.

Prep Time: 38 minutes
Cook Time: 1 hour 17 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 8500 / 12 ≈ 708 kcal
Sugar: Approx. 100g per serving
Sodium: Approx. 250mg per serving
Fat: Approx. 33g per serving
Saturated Fat: Approx. 12g per serving
Unsaturated Fat: Approx. 18g per serving
Trans Fat: Negligible
Carbohydrates: Approx. 96g per serving
Fiber: Approx. 2.5g per serving
Protein: Approx. 7g per serving
Cholesterol: Approx. 90mg per serving

Keywords: Hummingbird Cake, Southern cake, Banana pineapple cake, Buttermilk cake, Cream cheese frosting, Easy dessert, Moist cake, Three-layer cake, Classic Southern dessert