Description
This Hummingbird Cake boasts an irresistible flavor from bananas and pineapple, topped with creamy frosting. It’s a delightful homemade treat perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup mashed banana (about 2 large bananas)
- 1 cup crushed pineapple (drained)
- 2 cups toasted pecans (or walnuts)
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups confectioners’ sugar (sifted)
- pinch of salt
Instructions
- Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread the chopped pecans or walnuts on the baking sheet and bake for 6–8 minutes, shaking the pan halfway through. Allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, and grease the parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk the eggs and oil, followed by the sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed banana and crushed pineapple.
- Combine the banana and pineapple mixture with the dry ingredients and whisk until combined. Fold in 1 and 1/2 cups of toasted pecans.
- Distribute the batter evenly among the three prepared cake pans and bake for 26–29 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans on a cooling rack for 1 hour. Loosen the sides with a knife, then remove the cakes and peel off the parchment to cool completely.
- For the frosting, beat cream cheese and butter in a large bowl until smooth. Gradually add confectioners’ sugar, vanilla, and salt, and mix until creamy. Refrigerate if the frosting is too thin.
- Level the top of each cake layer and begin frosting by placing a layer on a cake stand, spreading frosting evenly on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake, garnishing with remaining toasted nuts.
- Refrigerate the frosted cake for 20 minutes to 4 hours before slicing. Store leftovers in a cake carrier in the fridge for up to 5 days.
Notes
Make sure to drain the crushed pineapple well to prevent the cake from becoming too moist.
For a richer flavor, try adding a dash of vanilla extract to the frosting or incorporating coconut into the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 330mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg