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Hummingbird Cake Recipe

Hummingbird Cake

Rahat
Hummingbird Cake is a tropical delight that brings together the richness of bananas, the tang of pineapple, and the crunch of pecans. With just 45 minutes of prep and 35 minutes of baking, this cake is surprisingly simple yet utterly indulgent.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 834 kcal

Ingredients
  

  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup neutral cooking oil I use avocado oil, but canola or vegetable will work just fine
  • 1 cup light or dark brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten (room temperature preferred)
  • 2 cups mashed over-ripe bananas this was about 4 bananas for me
  • 1 8 oz can crushed pineapple do not drain
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup chopped pecans ¹ see note

CREAM CHEESE FROSTING

  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened don't use the spreadable cream cheese sold in tubs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar

Instructions
 

  • Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8" or 9" pans. I also recommend using a cut-out round of parchment paper to line the bottom to prevent sticking.
  • Combine butter, oil, and sugars in a large bowl and use an electric mixer (or a stand mixer) to beat together until creamy and well-combined.
  • Add eggs and stir to combine.
  • Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.
  • In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
  • Using a spatula (don't use an electric mixer for this step) gradually begin to fold dry ingredients into wet. Once about half the flour mixture has been added, add the pecans and stir them in as well. Stir until completely combined, but don't over-mix the batter or you could end up with a dry cake.
  • Evenly divide cake batter into prepared baking pans. Transfer to center rack of 350F (175C) oven and bake for about 39 minutes if using 8" pans and about 34 minutes if using 9" pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
  • Allow to cool for 10 minutes in baking pan then run a knife around the inside of the pan to loosen cake and carefully invert onto a cooling rack to cool completely.
  • Once cooled completely, prepare cream cheese frosting.
  • Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and beat until creamy, smooth, and well-combined.
  • Stir in vanilla extract and salt.
  • Gradually, with your mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.
  • If needed, level cakes before decorating. Place one layer of the cake on serving platter. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.

Nutrition

Calories: 834kcalCarbohydrates: 101gProtein: 7gFat: 47gSaturated Fat: 28gCholesterol: 99mgSodium: 415mgPotassium: 309mgFiber: 3gSugar: 71gVitamin A: 914IUVitamin C: 3mgCalcium: 73mgIron: 2mg
Keyword banana, cream cheese frosting, pineapple, southern dessert
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