Moist, tropical Hummingbird Cake packed with pineapple, banana, coconut, and pecans, topped with creamy cream cheese frosting.
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Calories: 450kcal
Equipment
- 3 9-inch round cake pans
- mixing bowls
- electric mixer
- Wire racks
- Serrated knife
Ingredients
- 1 package white cake mix (16.25 ounces)
- 3 large eggs
- 1¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can flaked coconut (3.5 ounces)
- ⅔ cup chopped pecans, toasted
- 3 tablespoons rum (optional)
- 1 package cream cheese, softened (8 ounces)
- ½ cup butter or margarine, softened
- 1 package powdered sugar (16 ounces)
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Beat cake mix, eggs, buttermilk, and vegetable oil until smooth. Fold in coconut and pecans. Divide batter among pans and bake 15–17 minutes. Cool and optionally sprinkle rum on layers.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Mix in vanilla and fold in pecans.
- Spread frosting between cake layers. Frost top and sides of cake. Decorate with extra pecans or coconut.
- Chill cake for at least 2 hours before slicing. Serve chilled or at room temperature.
Notes
Toast pecans for better flavor. Refrigerate after assembling to set frosting.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 38g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg