Description
This Hummingbird Cake features a heavenly blend of bananas, crushed pineapple, and toasted pecans, resulting in a deliciously moist cake. Perfect for gatherings or a sweet indulgence!
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). Prepare a baking sheet with parchment paper and bake the chopped pecans for 6–8 minutes until fragrant.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line with parchment paper.
- In a large bowl, mix flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, combine eggs and oil, then add sugars and vanilla followed by the mashed banana and crushed pineapple.
- Combine the dry and wet mixtures, folding in the pecans, reserving some for garnish.
- Divide the batter among the cake pans and bake for 26–29 minutes or until a toothpick comes out clean.
- Cool the cakes in their pans for 1 hour, then transfer to a cooling rack and let cool completely before frosting.
- In a bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt, then beat until creamy, refrigerating if necessary.
- Assemble the cake by leveling each layer and frosting between layers. Top and coat the outside with the remaining frosting, garnishing with pecans. Refrigerate before serving.
Notes
Make sure the cakes are completely cool before frosting to prevent melting.
Store leftover cake in the refrigerator for up to 5 days.
Feel free to substitute chopped walnuts for a different nut flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg