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Hummingbird Cake with Mango

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This tropical hummingbird cake is a moist, flavorful dessert bursting with banana, pineapple, and fresh mango, all topped with a luscious cream cheese frosting. It’s a showstopping cake that’s easy to make and perfect for any celebration or cozy weekend treat.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (5g)
  • 1/2 teaspoon salt (3g)
  • 3 large eggs, room temperature
  • 1/2 cup coconut oil, melted (120ml; or vegetable oil)
  • 2 teaspoons pure vanilla extract (10ml)
  • 2 ripe bananas, mashed (about 1 cup / 230g)
  • 1 cup crushed pineapple, drained well (225g; fresh or canned)
  • 1 medium fresh mango, diced (about 3/4 cup / 130g)
  • 1/2 cup chopped pecans or walnuts (60g; optional)
  • 8 oz cream cheese, softened (225g; full-fat is best)
  • 1/2 cup unsalted butter, softened (115g)
  • 2–2.5 cups powdered sugar, sifted (250–310g)
  • 1 teaspoon pure vanilla extract (5ml)
  • Pinch of salt
  • Extra diced mango (for garnish, optional)
  • Toasted coconut flakes (for garnish, optional)
  • Chopped nuts (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt until well blended.
  3. In a separate bowl, whisk eggs, melted coconut oil, and vanilla extract. Add mashed bananas, drained pineapple, and diced mango. Mix until smooth but do not overmix.
  4. Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined and no streaks of flour remain.
  5. Fold in chopped pecans or walnuts if using.
  6. Divide batter evenly between prepared pans. Bake for 28–32 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely (about 45 minutes).
  8. For the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and spreadable. Chill for 10 minutes if too soft.
  9. Place one cake layer on a serving plate. Spread about 1/3 of the frosting on top. Add the second layer and cover with remaining frosting, smoothing the sides and top.
  10. Garnish with extra diced mango, toasted coconut flakes, and chopped nuts if desired. Let cake sit for 15–20 minutes before serving.

Notes

For best texture, use ripe but firm mangoes and blot excess juice. Do not overmix the batter. Cakes can be made a day ahead and frosted before serving. For gluten-free, use a 1:1 baking blend. For dairy-free, use plant-based cream cheese and butter. If making cupcakes, bake for 18–22 minutes. Store leftovers in the fridge for up to 5 days.

Nutrition

Keywords: hummingbird cake, mango cake, tropical dessert, banana pineapple cake, cream cheese frosting, summer cake, easy cake recipe, brunch dessert, fruit cake, party cake

Find it online: https://jodierecipes.com/hummingbird-cake-recipe-best-tropical-mango-dessert-to-make/