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Hummingbird Cake Recipe

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4.2 from 10 reviews

This classic Southern Hummingbird Cake is a moist, flavorful layered cake bursting with ripe bananas, crushed pineapple, and toasted pecans, all generously frosted with rich cream cheese icing. The combination of warm spices like cinnamon and allspice elevates the cake’s flavor, making it perfect for celebrations or anytime you crave a sweet, fruity treat.

Ingredients

For the 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
  • 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)

For the 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

  1. Toast the nuts: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans evenly on the sheet and bake for 6–8 minutes until fragrant, shaking the pan halfway through. Remove and cool for 10–15 minutes.
  2. Prepare the cake pans: Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, and grease the parchment to ensure easy cake release.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt until well combined.
  4. Mix wet ingredients: In a separate large bowl, whisk the eggs and oil together. Add granulated sugar, brown sugar, and vanilla extract and whisk until combined. Then fold in the mashed bananas and crushed pineapple (with juice).
  5. Combine batter: Pour the wet banana and pineapple mixture into the dry ingredients and whisk until just combined. Gently fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish. The batter should measure about 6 to 7 cups.
  6. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake for 26–29 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes: Remove the cakes from the oven and allow them to cool in their pans on a wire rack for 1 hour. Run a knife around the edges to loosen, then remove cakes from pans and peel off the parchment. Let cakes cool completely on the rack before frosting.
  8. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the bowl. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 3 minutes until creamy and fully combined. If frosting is too thin, chill for 30 minutes before using.
  9. Assemble the cake: Level each cake layer by slicing a thin layer off the top with a serrated knife. Place the first cake layer on a stand or plate and spread 3/4 to 1 cup of frosting evenly on top. Add the second layer upside down and spread the same amount of frosting. Top with the third layer right side up and cover the top and sides with the remaining frosting. Garnish with reserved toasted pecans around the bottom edge and a few on top.
  10. Chill before serving: Refrigerate the assembled cake for at least 20 minutes and up to 4 hours to help it set and hold shape during slicing.
  11. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. A cake carrier is recommended for storing and transporting to maintain freshness.

Notes

  • You can substitute walnuts for pecans if preferred.
  • Ensure bananas are very ripe for best sweetness and moisture.
  • Use room temperature eggs, cream cheese, and butter for smooth batter and frosting.
  • Do not drain the pineapple; the juice adds moisture to the cake.
  • Cooling the cake layers completely before frosting prevents melting.
  • Chilling the frosting briefly can help if it’s too soft to spread easily.
  • For even baking, rotate pans halfway through baking if your oven has hot spots.

Find it online: https://glowcooks.com/hummingbird-cake-recipe/