Description
Indulge in the tropical flavors of this decadent Hummingbird Cake. A moist and flavorful banana-pineapple cake studded with pecans, layered with luscious cream cheese frosting, and topped with toasted pecans. Perfect for special occasions or anytime you crave a taste of the South!
Ingredients
Units
Scale
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)
- 8 ounces 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
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 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). Spread pecans on a baking sheet and toast for 7–8 minutes. Allow to cool.
- Make the cake: Whisk dry ingredients. Whisk wet ingredients, then combine. Fold in pecans. Divide batter into 3 cake pans and bake.
- Make the frosting: Beat cream cheese and butter. Add sugar, vanilla, and salt. Beat until creamy.
- Assemble and frost: Level cake layers, layer with frosting, and frost the top and sides. Decorate with toasted pecans. Refrigerate before serving.
Notes
- Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Refrigerate frosted cake for up to 5 days.
- Pecans can be omitted for allergies. Thawed frozen bananas can be used.
- Recipe makes 32-35 cupcakes. For non-layer cake options, see notes.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 580
- Sugar: Approx. 45g
- Sodium: Approx. 300mg
- Fat: Approx. 35g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 18g
- Trans Fat: 0g
- Carbohydrates: Approx. 65g
- Fiber: Approx. 3g
- Protein: Approx. 6g
- Cholesterol: Approx. 85mg
