Description
This Hummingbird Cake is a true delight, boasting irresistible flavors from ripe bananas and crushed pineapple, all blended into a moist cake. Perfect for celebrations or just because!
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). Line a large 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 them with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil, then mix in granulated and brown sugar and vanilla. Stir in mashed bananas and crushed pineapple.
- Combine the wet and dry ingredients, mixing until just combined. Gently fold in 1 and 1/2 cups of the toasted pecans.
- Pour the batter evenly into the prepared pans and bake for 26–29 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 1 hour before transferring them to a cooling rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla, and salt, mixing until creamy.
- Level the tops of each cake layer if needed. Assemble the cake by layering frosting between cake layers and on the top and sides. Garnish with remaining pecans.
- Refrigerate the assembled cake for up to 4 hours before slicing.
Notes
Ensure the cakes cool completely before frosting for the best results.
This cake can be stored in the fridge for up to 5 days, maintaining its delightful flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg