Hummingbird Cake
A delightful Southern dessert that combines tropical flavors of bananas and pineapple with a rich cream cheese frosting.
Ingredients
For the cake
- 3 cups all-purpose flour
- 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-ounce can, do not drain)
- 3 large eggs (at room temperature)
- 1 cup vegetable oil
- 0.75 cup packed light or dark brown sugar
- 0.75 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups chopped pecans for toasting
For the 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
- 1 pinch salt to taste
Instructions
Preparation
- Preheat your oven to 300°F (149°C). Toast the chopped pecans on a baking sheet for about 7-8 minutes until fragrant but not burnt.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt.
- In a separate medium bowl, mix the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Fold in the toasted pecans gently.
- Divide the batter evenly among the prepared cake pans and bake for 26-29 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners' sugar, vanilla extract, and pinch of salt, beating until fluffy.
Assembly
- Once the cake layers have cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the process with the third layer, covering the cake with the remaining frosting.
- Sprinkle the top with remaining chopped pecans.
- Refrigerate the cake for at least 15-20 minutes before slicing.
Notes
For serving, pair the cake with fresh fruit or dust with powdered sugar. Store in an airtight container in the refrigerator for 4-5 days, or freeze layers before frosting for up to 3 months.