Description
A delightful and moist Hummingbird Cake recipe that features a blend of tropical flavors like banana, pineapple, and warm spices, topped with a luscious cream cheese frosting and toasted pecans.
Ingredients
Units
Scale
Cake:
- 2 cups (250g) chopped pecans, divided
- 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)
- one 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
Cream Cheese 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 oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove and cool.
- Make the cake: Preheat oven to 350°F (177°C). Grease and line cake pans. Whisk dry ingredients in a bowl, then whisk wet ingredients in another. Combine and fold in pecans. Divide batter among pans and bake.
- Make the frosting: Beat cream cheese and butter, then add sugar, vanilla, and salt. Beat until creamy.
- Assemble and frost: Level cakes, layer with frosting, and decorate with pecans. Chill before serving.
Notes
- Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep at room temperature or refrigerate. Frosted or unfrosted cakes may be frozen up to 2 months.
- Pecans: Can be omitted or replaced with sweetened shredded coconut.
- Frozen Bananas: Ensure to drain excess liquid if using thawed frozen bananas.
- Cupcakes: Recipe yields about 32-35 cupcakes. Adjust baking time accordingly.
- Non-Layer Cake: Can be made in a bundt pan or a sheet pan with adjusted baking times.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 550
- Sugar: Approximately 45g
- Sodium: Approximately 300mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 65g
- Fiber: Approximately 3g
- Protein: Approximately 6g
- Cholesterol: Approximately 80mg
