Hummingbird Cake
Hummingbird Cake is a generously spiced Southern layer cake packed with mashed banana, crushed pineapple, and toasted pecans, then finished with a tangy cream cheese frosting. The fruit keeps the crumb exceptionally moist without any extra effort. Plan on about 1 hour 30 minutes from start to finish.
Equipment
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 9-inch round cake pans
- 1 Cooling Rack
- 1 Spatula
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs preferably free-range
- 1 cup vegetable oil
- 1 ½ teaspoons vanilla extract pure
- 8 oz crushed pineapple drained
- 2 cups ripe bananas mashed
- 1 cup pecans chopped, toasted
Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper for easy release.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs lightly, then add oil and vanilla extract, stirring until combined.
- Fold in crushed pineapple, mashed bananas, and toasted pecans. Mix the wet ingredients into the dry ingredients, stirring until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
- For the frosting, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, beating until well incorporated and fluffy. Stir in vanilla extract.
- Frost the completely cooled cake layers, stacking them gently atop one another. Use remaining frosting to decorate the top and sides of the cake.
- Optionally, garnish with additional toasted pecans or edible flowers for a delightful presentation.
Notes
For a lighter texture, try folding the egg whites separately until stiff peaks form and incorporate gently into the batter. Use fresh, ripe bananas for the best flavor balance with the tangy cream cheese frosting.
Nutrition
Calories: 784kcalCarbohydrates: 103gProtein: 7gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 86mgSodium: 268mgPotassium: 228mgFiber: 3gSugar: 75gVitamin A: 588IUVitamin C: 4mgCalcium: 45mgIron: 2mg
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