Hummingbird Cake
This classic southern Hummingbird Cake it has a moist crumb full of bananas, cinnamon, and pineapple, all surrounded in a smooth cream cheese frosting.
Servings: 12 slices
Calories: 462kcal
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (163.5 g) canola oil, or vegetable oil
- 3 large eggs, room temperature
- 1 ⅓ cups banana, mashed (about 3 bananas)
- 8 ounces crushed pineapple, drained
- 2 teaspoons vanilla
- ¾ cup (82 g) pecans, toasted, chopped
Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla
- 2 ½ cups (312.5 g) confectioners' sugar, sifted
- 1 pinch kosher salt
Topping
- ¾ cup (82 g) pecans, toasted, chopped
Instructions
Cake
- Preheat oven to 350°F. Spray 2, 8-inch cake pans with cooking spray. Line the bottoms of the pan with parchment paper.
- In a large bowl mix all dry ingredients together.
- To the dry ingredients, add the oil, eggs, banana, crushed pineapple, and vanilla. Stir until combined. Mix in the pecans.
- Divide the batter evenly between the 2 pans. Bake for 35-40 minutes, or until a toothpick comes out mostly clean. (A few crumbs should stick to the toothpick, but no wet batter.) Start checking the cake at 25 minutes and rotate pans if needed.)
- Place the cake pans on a cooling rack for 5 minutes and then remove cakes from pans. Allow to cool completely.
- If needed, cut the tops off the cakes to level them if they aren't flat.
Frosting*
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese together until smooth. Add the vanilla, confectioners' sugar, and salt and begin beating on low. Increase speed and beat for about 3 minutes, or until smooth and fluffy.
Assembling the Cake
- Assemble the cake by placing one layer on a cake stand. Apply one even layer of frosting and repeat with the second cake layer. Apply a thin crumb coat to the sides and frost the top of the cake.
- Sprinkle the top with toasted pecans and press some into the bottom sides of the cake.
- Chill the cake until ready to eat.
Notes
*To fully frost the entire cake, double the amount of the frosting.
Nutrition
Serving: 1piece | Calories: 462kcal