Description

This Hummingbird Cake brings the perfect blend of flavors with bananas, pineapple, and pecans. It’s a moist dessert that will impress your guests and is easy to prepare for any occasion.

Ingredients

Scale

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)
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

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Instructions

Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread chopped pecans on the sheet and bake for 6–8 minutes until fragrant. Let 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 paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil, then add granulated sugar, brown sugar, and vanilla. Incorporate mashed bananas and crushed pineapple.
Pour the wet mixture into the dry ingredients and whisk until combined. Fold in 1 and 1/2 cups toasted pecans, reserving remaining for garnish.
Divide the batter evenly among the pans. Bake for 26–29 minutes or until a toothpick comes out clean from the center.
Let the cakes cool in the pans for 1 hour. Run a knife around the edges, remove them from the pans, and peel off the parchment. Cool completely on a rack before frosting.
Beat cream cheese and butter in a large bowl until smooth. Add confectioners’ sugar, vanilla, and salt. Beat until creamy, and refrigerate if too runny.
Level the tops of each cake and layer with frosting. Refrigerate the layered cake for at least 20 minutes to help it hold its shape before slicing.
Keep leftover cake covered in the refrigerator for up to 5 days.

Notes

Ensure the cakes are completely cool before frosting for best results.
For a more intense flavor, let the frosted cake sit in the fridge for a few hours before serving.
This cake can be made in advance and stored for a few days.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 32g
Sodium: 320mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg