Description
This Irresistible Hummingbird Cake is a luscious tropical delight bursting with the natural sweetness of ripe bananas and crushed pineapple. Moist and flavorful, this classic cake is enhanced by warm cinnamon, crunchy walnuts, and a creamy pineapple-infused frosting that perfectly balances richness with fresh citrus notes.
Ingredients
Scale
Cake Ingredients
- 2 cups Mashed ripe bananas
- 1.5 cups Canola oil
- 3 large Eggs (at room temperature)
- 8 ounces Crushed pineapple (undrained)
- 1.5 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 cups Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 cup Chopped walnuts
Frosting Ingredients
- 0.25 cups Shortening
- 2 tablespoons Butter
- 1 teaspoon Grated lemon zest
- 0.25 teaspoon Salt
- 6 cups Confectioners’ sugar
- 0.5 cups Unsweetened pineapple juice
- 2 teaspoons Half-and-half cream
- Chopped walnuts (optional for sprinkling)
Instructions
- Baking the Cake: Preheat your oven to 350°F (175°C) to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, canola oil, eggs, crushed pineapple with juice, and vanilla extract. Stir well until fully blended to create a moist, flavorful base.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon ensuring even distribution of leavening and spices.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or spoon until just combined, avoiding overmixing to keep the cake tender.
- Add Walnuts: Gently stir in the chopped walnuts, which provide a delightful crunch to the cake texture.
- Prepare Pans and Bake: Pour the batter evenly into greased or lined cake pans. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Making the Frosting: While the cake bakes, beat together the shortening, butter, lemon zest, and salt until the mixture is creamy and smooth.
- Add Sugar to Frosting: Gradually add the confectioners’ sugar, continuing to beat until the frosting becomes light and fluffy.
- Incorporate Liquids into Frosting: Blend in the pineapple juice and half-and-half cream until the frosting has a smooth, spreadable consistency that carries the tropical flavor.
- Frost the Cake: Once the cake layers have cooled completely, generously frost them with the pineapple frosting. Optionally, sprinkle chopped walnuts on top for added texture and presentation.
Notes
- Ensure bananas are ripe for maximum natural sweetness and moisture.
- Use room temperature eggs for better batter consistency.
- Do not overmix the batter to avoid a dense cake.
- To prevent the cake from sticking, grease and flour cake pans or line with parchment paper.
- Allow cake layers to cool completely before frosting to prevent melting.
- Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a nuttier flavor, toast walnuts lightly before adding.
