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Hummingbird Cake

Hummingbird Cake

Hummingbird Cake is a moist and flavorful cake with layers of bananas, pineapple, and pecans, topped with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Southern
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • Large baking sheet
  • parchment paper
  • Cake pans
  • Mixing Bowls
  • electric mixer
  • whisk
  • Cooling Rack
  • Cake turntable

Ingredients
  

Cake Ingredients

  • 2 cups chopped pecans toasted
  • 3 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon allspice
  • 0.5 teaspoon salt
  • 1.5 cups mashed bananas about 3 large ripe bananas
  • 1 can crushed pineapple 8 ounces, do not drain
  • 3 large eggs at room temperature
  • 1 cup vegetable oil
  • 0.75 cup light or dark brown sugar packed
  • 0.75 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch salt to taste

Instructions
 

Preparation

  • Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for 7–8 minutes.
  • Remove the pecans from the oven and allow to cool for 10–15 minutes.
  • Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, and then grease the paper.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together.
  • In a medium bowl, whisk the remaining cake ingredients together. Pour the wet ingredients into the dry ingredients and whisk until completely combined.
  • Fold in 1 and ½ cups of toasted pecans, then spread batter evenly between the prepared cake pans.
  • Bake for 26-29 minutes or until a toothpick inserted comes out clean. Rotate the pans halfway through baking.
  • Let the cakes cool completely in the pans set on a wire rack before removing and leveling the tops.

Frosting and Assembly

  • In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
  • Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
  • Layer off the tops of the cooled cake layers to create a flat surface. Place one layer on a cake turntable and cover the top with frosting.
  • Repeat with the second layer, then top with the third layer. Frost the top and sides of the cake with the remaining frosting.
  • Decorate with remaining toasted pecans and refrigerate for 15-20 minutes before slicing.

Notes

Make cakes and frosting 1 day in advance. Keep cakes covered at room temperature and refrigerate the frosting.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 38gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword banana, cake, dessert, Hummingbird Cake, pecans, pineapple
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