Description
Savor the delightful taste of Hummingbird Cake, featuring ripe bananas, crushed pineapple, and toasted pecans. This moist and flavorful cake is perfect for any occasion, easily made at home with simple ingredients.
Ingredients
Scale
- 2 cups (250g) chopped pecans*
- 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
- 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)
- 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
- Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread the chopped pecans on the baking sheet and bake for 6–8 minutes until fragrant, shaking the pan halfway through. Allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk together the eggs and oil. Add granulated sugar, brown sugar, and vanilla extract, then mix in mashed bananas and crushed pineapple until well combined.
- Combine the banana and pineapple mixture with the dry ingredients, mixing just until incorporated. Fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish.
- Divide the batter evenly among the three prepared pans and bake for 26–29 minutes until a toothpick comes out clean from the center.
- After baking, cool the cakes in the pans on a rack for 1 hour. Carefully run a knife around the edges and remove the cakes from the pans. Peel off the parchment and let the cakes cool completely on the rack.
- In a large bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Gradually add confectioners’ sugar, vanilla, and a pinch of salt, beating until creamy. If the frosting is thin, refrigerate it for 30 minutes before use.
- For assembly, trim the top of each cake layer to create a flat surface. Place one layer on a turntable or serving plate and frost the top. Add the second layer upside down and frost as before. Finish with the third layer right side up and cover the top and sides with the remaining frosting. Garnish with toasted pecans. Refrigerate the cake for at least 20 minutes before slicing.
- Store leftover cake in the refrigerator for up to 5 days.
Notes
Ensure your bananas are ripe for the best flavor.
For easier frosting, let your cream cheese and butter come to room temperature before mixing.
Make sure the cakes are completely cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg