Tropical Hummingbird Cake

Have you ever wanted a cake that feels like sunshine on a plate? That’s how I feel every time I make a Tropical Hummingbird Cake. It’s sweet, fruity, and just full of joy.

I love how the bananas, pineapple, and a touch of spice all mix together. Every bite feels soft, rich, and a little tropical. It’s the kind of cake that makes the whole kitchen smell amazing.

And the cream cheese frosting? Oh, it’s the best part. It adds that creamy, tangy layer that balances all the sweetness. Honestly, it’s the cake I turn to when I want something special but comforting.

So, if you’re ready for a slice of sunshine, let’s make this cake together. Trust me, once you try Tropical Hummingbird Cake, it’ll become one of your favorites too.

Why You’ll Love This Tropical Hummingbird Cake

• Deliciously Moist: The combination of mashed mango, crushed pineapple, and oil makes this cake unbelievably moist and tender. It’s a dessert that melts in your mouth!
• Tropical Flavor Explosion: With ingredients like shredded coconut, mango, and pineapple, each bite takes you straight to a tropical paradise.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, this cake is the ultimate showstopper.
• Make-Ahead Friendly: This cake stays fresh for days, making it perfect for preparing ahead of time.
• Customizable: You can tweak the flavors, add different fruits, or adjust the frosting to your liking.

Required Kitchen Tools

Before we dive into the recipe, make sure you have the following tools on hand for this easy tropical cake:

• Mixing Bowls: For mixing your dry and wet ingredients.
• Electric Hand Mixer or Stand Mixer: To combine the batter easily.
• 9-inch Round Cake Pans: You’ll need two to bake this cake.
• Spatula: For spreading the frosting smoothly over the cake.
• Cooling Rack: To allow the cake layers to cool properly.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Ingredients

Here’s what you’ll need to make the cake and frosting:

For the Cake:

• Nonstick Vegetable Spray: For greasing the cake pans and ensuring the cake comes out easily.
• All-Purpose Flour: For the cake’s structure.
• Self-Rising Flour: The secret ingredient to making the cake rise beautifully without needing additional leavening agents.
• Granulated Sugar: Adds sweetness to the cake.
• Vegetable Oil: Ensures the cake stays moist and tender.
• Pecans (Finely Chopped): For a crunchy texture that complements the moist cake.
• Mango (Mashed): Adds a tropical sweetness and a fruity flavor.
• Crushed Pineapple (With Juice): The juicy pineapple adds flavor and moisture to the cake.
• Shredded Coconut: Adds richness and texture to the cake.
• Pure Vanilla Extract: For a subtle, warm flavor.
• Ground Cinnamon: To enhance the cake’s flavor with a warm, aromatic touch.
• Large Eggs (Beaten): To bind all the ingredients together.

For the Frosting:

• Confectioners’ Sugar: This will give your frosting the perfect texture and sweetness.
• Cream Cheese (Room Temperature): The creamy base for the frosting, adding richness and tang.
• Butter (Softened): For a smooth and creamy texture in the frosting.
• Pure Vanilla Extract: For a deliciously sweet flavor.
• Coconut Extract: Adds a subtle coconut flavor to the frosting.
• Milk (or more if needed): To achieve the perfect frosting consistency.
• Toasted Shredded Coconut: For topping the cake with an extra layer of coconut goodness.

Variations for Tropical Hummingbird Cake

This cake is incredibly versatile, so here are a few variations you can try:

• Different Fruits: Swap the mango for papaya or guava for a different tropical flavor. You can also add banana for the traditional Hummingbird Cake twist.
• Dried Fruits: Add dried tropical fruits like shredded dried mango or raisins to give the cake an extra layer of flavor and texture.
• Gluten-Free Option: Substitute the self-rising flour and all-purpose flour with a gluten-free flour blend.
• Add Spices: Enhance the tropical flavor with a pinch of nutmeg or allspice in the cake batter.
• Vegan Version: Replace the eggs with flax eggs, and swap the butter and cream cheese with vegan alternatives.
• Lighter Frosting: If you prefer a less rich frosting, you can use whipped coconut cream or a simple buttercream frosting instead of the cream cheese frosting.

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans with nonstick vegetable spray and flour to prevent the cake from sticking.

2. Prepare the Wet Ingredients

In a large mixing bowl, combine the vegetable oil, granulated sugar, and beaten eggs. Use an electric mixer or a whisk to mix until smooth. Add the mashed mango, crushed pineapple with juice, and vanilla extract. Mix everything together until the mixture is well combined.

3. Add the Dry Ingredients

In another mixing bowl, whisk together the self-rising flour, all-purpose flour, ground cinnamon, and chopped pecans. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as this could result in a dense cake. Fold in the shredded coconut for an extra boost of tropical flavor.

4. Bake the Cake Layers

Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter. Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top.

5. Cool the Cakes

Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely before frosting.

6. Make the Cream Cheese Frosting

While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the room-temperature cream cheese and softened butter together until smooth and creamy. Gradually add the confectioners’ sugar and mix until smooth. Add the vanilla extract, coconut extract, and milk (one tablespoon at a time) until the frosting reaches your desired consistency. If it’s too thick, add more milk; if it’s too thin, add more powdered sugar.

7. Frost the Cake

Once the cake layers have cooled completely, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting. Sprinkle the toasted shredded coconut on top for added texture and flavor.

How to Serve Tropical Hummingbird Cake

This Tropical Hummingbird Cake is incredibly versatile and can be served in many different ways:

• With a Tropical Fruit Salad: Serve a slice of cake alongside a refreshing tropical fruit salad made with mango, pineapple, and kiwi.
• As a Celebration Cake: This cake is perfect for birthdays, anniversaries, or any tropical-themed party.
• With a Scoop of Ice Cream: Pair a slice of this cake with coconut or pineapple ice cream for an extra tropical indulgence.
• For Tea Time: Enjoy this cake with a hot cup of tea or coffee for a relaxing afternoon treat.

Storing Tropical Hummingbird Cake

• At Room Temperature: This cake can be stored in an airtight container at room temperature for up to 3 days.
• In the Refrigerator: For longer shelf life, store the cake in the fridge for up to 5-6 days. Make sure it is well covered to prevent it from drying out.
• Freezing the Cake: If you want to save some cake for later, freeze the unfrosted cake layers wrapped in plastic wrap and foil for up to 3 months. Allow the cake to thaw completely before frosting and serving.

Nutrition for Tropical Hummingbird Cake

Here’s a breakdown of the nutrition per serving (1 slice, assuming the recipe makes 12 servings):

Nutrient	Amount per serving
Calories	350 kcal
Protein	3g
Carbohydrates	45g
Fat	18g
Saturated Fat	6g
Fiber	2g
Sugar	28g
Sodium	180mg

Conclusion

If you’re looking for a tropical dessert that’s both delicious and visually stunning, look no further than this Tropical Hummingbird Cake. From its incredibly moist texture to its rich, flavorful frosting, this cake is a showstopper in every sense. Whether you’re celebrating a special occasion or just want to bring a bit of sunshine into your kitchen, this cake is sure to be a hit. So, grab your ingredients, preheat the oven, and get ready to indulge in a slice of paradise!

Tropical Hummingbird Cake FAQ

Why is it called Hummingbird Cake?
It’s believed the cake is so sweet and fragrant that it “attracts hummingbirds.” The recipe originated in the Caribbean and later became popular in the American South.

Can I make this cake ahead of time?
Yes. Bake the cake layers up to 2 days ahead, wrap them well, and store at room temperature. Frosting can be made 1–2 days ahead and refrigerated. Assemble just before serving.

Can I use fresh pineapple instead of canned?
Yes, but it’s important to keep the juice. If using fresh, chop finely and add a few tablespoons of pineapple juice or water to maintain moisture.

Can I make this as a sheet cake?
Absolutely. Pour the batter into a greased 9×13-inch pan and bake for 40–45 minutes.

How should I store leftovers?
Store covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.

Can I freeze hummingbird cake?
Yes. Freeze frosted or unfrosted cake layers for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before serving.

Can I make it without nuts?
Yes, the cake will still be moist and flavorful without pecans. You can replace them with shredded coconut or simply leave them out.