Description
Hummingbird Cake is a moist, flavorful layered cake featuring bananas, crushed pineapple, toasted pecans, and warm spices, topped with a rich and creamy cream cheese frosting. This classic Southern dessert combines a tender crumb with delightful textures and a perfectly balanced sweetness that makes it a crowd favorite for any occasion.
Ingredients
For the Cake
- 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
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- 1 (8 ounce) can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
For the Frosting
- 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
- Toast the pecans: Preheat your oven to 300°F (149°C). Spread the chopped pecans evenly on a baking sheet lined with parchment paper or a silicone mat. Toast them for 7–8 minutes until fragrant and lightly browned. Remove them from the oven and let cool completely, approximately 10–15 minutes.
- Prepare the cake pans: Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans, then line each with parchment paper rounds and grease the parchment. This helps the cakes release smoothly after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, allspice, and salt until well combined.
- Mix wet ingredients: In a medium bowl, whisk the mashed bananas, crushed pineapple (with juice), eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth and fully blended.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredient bowl. Whisk gently but thoroughly until just combined. Fold in 1 and 1/2 cups of the toasted pecans, reserving the remainder for garnish.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans, smoothing the tops. Bake for 26–29 minutes, rotating the pans halfway through baking. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool and level the cakes: Remove the pans from the oven and place them on a wire rack to cool completely. Once cooled, carefully remove the cakes from the pans and level the tops using a serrated knife for an even stacking surface. Set aside the crumbs or tops for snacking.
- Prepare the cream cheese frosting: Using a stand or handheld mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high and continue beating for 3 minutes until the frosting is fluffy and well combined. Adjust consistency with extra sugar or a splash of milk as needed.
- Assemble the cake: Place one cake layer on a cake stand or plate. Spread an even layer of frosting on top. Repeat layering with the second and third cake layers, frosting each layer evenly. Finish by spreading the remaining frosting all over the top and sides of the cake.
- Decorate and chill: Press the remaining toasted pecans gently along the sides and on top of the cake as decoration. Refrigerate the assembled cake for at least 15–20 minutes to help it set and make slicing easier.
- Storage: Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days to maintain freshness and flavor.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Do not drain the crushed pineapple as the juice adds moisture to the cake.
- For easier layering, use a serrated knife or a cake leveler to create flat cake surfaces.
- Adjust frosting consistency by adding more confectioners’ sugar to thicken or a small amount of milk to thin.
- To toast pecans evenly, spread them in a single layer and watch closely to avoid burning.
- Room temperature ingredients create a smoother batter and frosting texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
