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Hummingbird Cake

Hummingbird Cake

Delicious Hummingbird Cake with a blend of bananas, pecans, and a creamy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 29 minutes
Cooling Time 15 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • Baking Sheet
  • 8-inch Cake Pans
  • parchment paper
  • Mixing Bowls
  • Handheld or Stand Mixer
  • Whisk
  • Cooling Rack
  • Cake Turntable
  • Icing Spatula

Ingredients
  

Cake Ingredients

  • 2 cups chopped pecans toasted
  • 3 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon allspice
  • 0.5 teaspoon salt
  • 1.5 cups mashed bananas about 3 large ripe bananas
  • 1 can (8 oz) crushed pineapple do not drain
  • 3 large eggs at room temperature
  • 1 cup vegetable oil
  • 0.75 cup brown sugar packed light or dark
  • 0.75 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting Ingredients

  • 16 ounces full-fat cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch salt to taste

Instructions
 

Cake Instructions

  • Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread chopped pecans on the sheet and toast for 7–8 minutes. Remove and allow to cool.
  • Increase oven temperature to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, and grease the parchment.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together.
  • In a medium bowl, whisk the rest of the cake ingredients. Pour wet into dry ingredients and whisk until combined. Fold in 1.5 cups of toasted pecans.
  • Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through.
  • Remove from oven and allow to cool completely in the pans on a wire rack. Once cooled, remove cakes and level the tops.
  • In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla extract, and salt, and beat until creamy.
  • Assemble the cake by layering frosting between the cake layers and covering the entire cake with frosting. Decorate with remaining toasted pecans.
  • Refrigerate cake for at least 15-20 minutes before slicing to help it hold its shape.
  • Store leftover frosted cake in the refrigerator for up to 5 days.

Notes

Make ahead instructions: Prepare cakes and frosting 1 day in advance. Cakes can be kept at room temperature covered tightly. Refrigerate frosting in an airtight container and bring to room temperature before use. Frosted cakes can be frozen for up to 2 months.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword banana cake, cake recipe, Cream Cheese Frosting, homemade cake, Hummingbird Cake, pecan cake
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