I can still smell my grandmother’s kitchenthe sugar on the counter, the hum of the oven, and the way a simple dessert could make everybody gather for seconds. I learned to love baking because Sundays meant a warm tin on the table and a slow, comfortable rhythm in the house. This cake feels like those afternoons: fragrant, humble, and just begging to be shared.

I grew up near Louisville, baking beside my mother and her friends from church. My name is Maggie Hart, and I’m the home cook behind Gemmir Kitchen. I learned recipes from tattered community cookbooks and a few well-worn family notes tucked into drawers. I aim for comfort made simple, recipes that fit busy weeknights and family tables. I test everything in a real kitchen, the kind with a calendar on the fridge and little fingerprints on the counter.

My style leans toward casseroles, one-pot meals, skillet dinners, and desserts that bring back a memory. I prefer pork-free recipes and practical swaps so more people can enjoy family favorites. If you like steady, approachable guidance that feels like family help at your elbow, you’ll find that here. For a different kind of baked comfort, I also love pairing bright citrus desserts with richer cakessee my Creamy Orange Ricotta Cheesecake Bars for a sunny counterpoint.

Why this recipe works

This cake shines because it mixes familiar, pantry-friendly ingredients into a moist, tender crumb that carries a little island sweetness. The mash of ripe bananas and drained crushed pineapple gives the cake natural moisture and a gentle, layered flavor: banana warmth first, then a bright pineapple finish. Nuts add textural contrast without overpowering the soft crumb. When you frost it with mascarpone and cream cheese, the frosting stays light yet creamy, cutting through the sweetness in just the right way. That balance lets the cake taste homemade rather than sugary or heavy.

If you’re making Hummingbird Cake with Mascarpone Cream Cheese Frosting for the first time, you’ll appreciate how forgiving the batter is. It handles gentle folding rather than precise technique, so it suits weekday baking when you want good results without fuss. The oil keeps the crumb soft even when stored in the refrigerator for a few days, and the mascarpone cream cheese frosting sets beautifully with a short chill. Combine that texture with a simple assemblythree layers, spread and stackand you get an impressive-looking cake with modest effort.

Hummingbird Cake with Mascarpone Cream Cheese Frosting works for potlucks, birthdays, or a cozy coffee hour. It slices neatly, forks glide through the frosting, and the flavors remain lively after a day in the fridge. Make sure your bananas are fully ripe for the best flavor, and drain the pineapple well so the cake bakes evenly. With a few small steps, you get a cake that remembers Sunday suppers while fitting right into a busy modern kitchen.

How to prepare Hummingbird Cake with Mascarpone Cream Cheese Frosting

This recipe comes together in straightforward stages: mix the dry ingredients, combine the wet, fold in the fruit and nuts, divide into pans, and then bake. The mascarpone cream cheese frosting needs only a few minutes to come together and a gentle fold of whipped cream to keep it airy. When you build the cake, keep your layers level for the prettiest stack, and chill briefly if the frosting needs to firm up.

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1 cup crushed pineapple, drained
1 cup chopped pecans or walnuts
8 oz mascarpone cheese
4 oz cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
1/4 cup heavy cream

Hummingbird Cake with Mascarpone Cream Cheese Frosting

Instructions

Preheat the oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
In a large bowl, mix together the flour, sugar, baking soda, salt, and cinnamon.
In another bowl, combine the oil, eggs, and vanilla.
Stir in the mashed bananas, drained crushed pineapple, and chopped nuts into the wet mixture.
Fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
Divide the batter evenly among the prepared pans.
Bake the pans for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the mascarpone cheese and cream cheese until smooth.
Add powdered sugar and vanilla and mix until combined.
Whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cheese mixture to keep the frosting light.
Once the cake layers are cooled, frost the top of one layer, add the second layer, repeat, and then frost the top and sides of the cake.
Chill briefly if needed to set the frosting, slice, serve, and enjoy.

Serving ideas

Serve this cake with a simple pairing that lets the flavors sing. A cup of black coffee or a mild tea highlights the banana and pineapple in a gentle, comforting way. For a brunch table, place thinly sliced fresh bananas or a few reserved chopped nuts on top of the frosted cake for a rustic finish. If you prefer a lighter dessert after dinner, cut smaller slices and serve with a dollop of lightly sweetened whipped cream or a few berries on the side to brighten the plate.

When you present Hummingbird Cake with Mascarpone Cream Cheese Frosting, think about temperature. The frosting tastes best slightly chilled and slices cleanly when the cake is cool. If you want a showpiece, dust the top lightly with cinnamon or scatter toasted pecan halves around the edge. This cake also pairs well with a contrast: a citrusy dessert can refresh the palate between bitesif you want a bright citrus follow-up, try my espresso cupcakes with espresso frosting for a different flavor note that still feels cozy and approachable.

How to keep leftovers

Store Hummingbird Cake with Mascarpone Cream Cheese Frosting in the refrigerator, covered lightly with plastic wrap or under a cake dome, to maintain the frosting texture and preserve freshness. The cake keeps well for up to four days, and the oil in the batter helps prevent staleness. If you plan to serve within a day, store it in the main compartment of the fridge so the frosting remains smooth; for longer storage, an airtight container helps avoid fridge odors.

If you need to freeze slices, wrap each piece tightly in plastic wrap and then in foil, or place slices upright in an airtight container separated by parchment. Thaw in the refrigerator overnight and bring to slightly below room temperature before serving so the mascarpone cream cheese frosting regains a softer texture.

Helpful tips

Keep these practical tips in mind to get a dependable result with Hummingbird Cake with Mascarpone Cream Cheese Frosting. First, use fully ripe bananas for the sweetest, most pronounced flavor; if your bananas are only a little spotted, let them sit a day until darker and softer. Second, drain the crushed pineapple thoroughlytoo much liquid will make the batter overly wet and may lengthen baking time. Third, fold gently: overmixing develops gluten and can make the crumb tough, so stop when you no longer see streaks of flour.

When assembling, level the cake layers if they dome. A straight stack looks polished and slices beautifully. Chill the frosted cake for twenty to thirty minutes if you want cleaner slices; a short chill firms the frosting without making it brittle. Finally, bring the cake to serving temperature for the best flavor. Mascarpone cream cheese frosting tastes most balanced when slightly chilled but not rock-hardabout 20 minutes at room temperature does the trick.

Recipe variations

You can adapt Hummingbird Cake with Mascarpone Cream Cheese Frosting in a few simple ways. Swap the pecans for walnuts or leave nuts out for a nut-free version; the cake will still be moist and flavorful. For a looser crumb, replace half the vegetable oil with melted butter for a richer note. If you want to add spice, increase cinnamon slightly or add a pinch of nutmeg for warmth.

Make this into cupcakes by reducing bake time and filling paper-lined muffin tins two-thirds full; bake for about 18–22 minutes. You can also turn the frosting lighter by folding in more whipped cream or add a touch of citrus zest to the frosting for bright contrast. For a smaller celebration, halve the recipe and bake in two 8-inch pans insteadthe flavors hold up well at different scales.

Frequently asked questions

Q: Can I make Hummingbird Cake with Mascarpone Cream Cheese Frosting ahead of time?
A: Yes. You can bake the layers a day ahead, wrap them tightly, and store them at room temperature if your kitchen stays cool and dry. Store the frosting in the refrigerator and assemble the day you plan to serve. Once frosted, keep the cake chilled and bring it back to slightly below room temperature before serving for the best texture.

Q: Can I leave out the nuts for a nut-free version of Hummingbird Cake with Mascarpone Cream Cheese Frosting?
A: Absolutely. Omit the nuts to make the cake nut-free. You’ll still get a tender, moist crumb thanks to the bananas and pineapple. If you want some contrast, consider sprinkling a small amount of toasted coconut on the top unless coconut is also excluded for dietary reasons.

Q: How do I avoid a soggy cake with the pineapple in Hummingbird Cake with Mascarpone Cream Cheese Frosting?
A: Drain the crushed pineapple very well before folding it into the batter. Use the back of a spoon to press out excess juices into a sieve, or line the pineapple in cheesecloth and squeeze gently. That step prevents excess moisture so the cakes bake evenly and the layers remain structurally sound.

Q: Can I make the frosting without heavy cream for Hummingbird Cake with Mascarpone Cream Cheese Frosting?
A: The heavy cream gives the frosting lift and keeps it spreadable. If you need to skip it, beat the mascarpone and cream cheese well and add powdered sugar to taste; the frosting will be denser. For a lighter finish without cream, chill the mixture thoroughly and whip briefly before spreading.

Conclusion

This version of Hummingbird Cake with Mascarpone Cream Cheese Frosting brings together homey flavors and a light, creamy finish for a dessert that feels like a warm kitchen hug. It suits celebrations and simple family dinners alike, and its forgiving method makes it a dependable pick for bakers of all levels. If you’d like to compare layer counts or see a different take, here’s a classic multi-layer write-up you can reference: Hummingbird Cake Recipe (4-Layer Version) – Stacy Lyn Harris. Enjoy baking, and remember that simple, steady steps make the best comfort desserts.

Hummingbird Cake with Mascarpone Cream Cheese Frosting

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