Hummingbird Cake

Tammy Smith

Hummingbird Cake is a spiced Southern layer cake made with mashed bananas, crushed pineapple, and pecans, which keep the crumb dense and moist. A generous spread of cream cheese frosting balances the warm spice and fruit flavors. The cake bakes in about 30 minutes, with additional time for cooling and frosting.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings slices

Calories 776 kcal

Equipment

9-inch cake pans
Mixing Bowls
Whisk
Spatula
Cooling Rack

Ingredients

For the Cake Batter:

2 cups all-purpose flour sifted
1 cup granulated sugar
1 cup light brown sugar packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon salt
3 large eggs room temperature
0.75 cup vegetable oil
1 teaspoon vanilla extract pure
8 ounces crushed pineapple with juice
1.5 cups mashed ripe bananas about 3 large bananas
1 cup chopped pecans toasted

For the Cream Cheese Frosting:

8 ounces cream cheese softened
0.5 cup unsalted butter softened
4 cups powdered sugar sifted
1 teaspoon vanilla extract pure
2 tablespoons heavy cream

For Optional Garnish:

0.5 cup toasted pecan halves for decoration

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
Add the eggs, oil, vanilla extract, crushed pineapple (with juice), mashed bananas, and chopped pecans to the dry ingredients. Stir until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on a cooling rack for 10 minutes, then remove from pans and allow to cool completely.
To prepare the frosting, beat the cream cheese and butter together until smooth. Gradually add in the powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
Once cakes are completely cool, spread a layer of frosting on the top of one cake. Place the second cake on top, and frost the top and sides of the cake. Optionally, decorate with toasted pecan halves.

Notes

Tammy’s Tips:

For added flavor, try using roasted pecans for a more robust taste, or substitute walnuts if preferred.
A dash of nutmeg can add a warm undertone to the cake as well.
If you prefer a lighter icing, gradually incorporate more cream into the frosting mixture.

Nutrition

Calories: 776kcalCarbohydrates: 103gProtein: 7gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 89mgSodium: 274mgPotassium: 275mgFiber: 3gSugar: 81gVitamin A: 630IUVitamin C: 4mgCalcium: 64mgIron: 2mg

Keyword Banana, Cream Cheese Frosting, Hummingbird Cake, Pineapple

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