Description
A classic southern Hummingbird Cake featuring moist layers of banana and pineapple flavored cake studded with toasted pecans and enveloped in a creamy, smooth cream cheese frosting, perfect for special occasions or a delightful treat.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup (226g/240ml) vegetable oil (or avocado oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8-ounce can (226g) crushed pineapple (do not drain)
Nuts
- 2 cups (250g) chopped pecans*
Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Toast the nuts: Preheat the oven to 300°F (149°C). Spread the chopped pecans evenly on a lined baking sheet and bake for 6–8 minutes until fragrant, shaking the pan halfway through. Remove and cool for 10–15 minutes.
- Prepare cake pans: Increase oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, and grease the parchment paper to ensure cakes release smoothly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt until combined.
- Mix wet ingredients: In a separate large bowl, whisk eggs and oil together. Add granulated sugar, brown sugar, and vanilla extract, whisking until incorporated. Stir in mashed bananas and crushed pineapple thoroughly.
- Combine batter: Pour wet mixture into dry ingredients and whisk until fully blended. Fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish. The batter should yield about 6 to 7 cups.
- Bake the cakes: Divide the batter evenly among the three pans. Bake for 26–29 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let cakes cool in pans on a rack for 1 hour. Run a knife around the edges to loosen, then remove cakes from pans, peel off parchment, and cool completely on the rack before frosting.
- Make frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt; beat on low for 30 seconds, then high for 3 minutes until creamy. Chill if too thin.
- Assemble the cake: Level each cake layer by slicing off the domed top. Place one layer on a serving plate, spread 3/4 to 1 cup of frosting evenly over the top. Repeat with the second layer (upside down) and third layer (right side up). Cover top and sides with remaining frosting.
- Garnish and chill: Press remaining toasted pecans around the cake’s bottom edge and scatter a few on top. Refrigerate the cake for 20 minutes to 4 hours before slicing to help it set.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days, preferably in a cake carrier to keep it fresh and protected.
Notes
- Using parchment paper rounds in cake pans ensures easy removal and prevents sticking.
- Full-fat cream cheese and butter at room temperature yield the creamiest frosting.
- You can substitute walnuts for pecans if preferred.
- Refrigerating the frosting helps if it becomes too runny, especially in warm environments.
- The cake can be made a day ahead and chilled, as its flavors deepen over time.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
