Hummingbird Cake

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This Hummingbird Cake is a Southern classic loaded with banana, pineapple, and warm spices, then topped with a thick layer of cream cheese frosting. Every bite is rich, moist, and fruity with just the right amount of sweetness. It's the kind of recipe that makes people ask for seconds before they've even finished their first slice!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 26

Cooling Time 1

Total Time 1 46

Servings

Calories 753kcal

Author Ashley Amundsen

Ingredients

Cake

2 cups chopped pecans toasted
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon salt
1.5 cups ripe mashed bananas
8 ounce can crushed pineapple undrained
3 eggs
1 ½ cups vegetable oil
¾ cup brown sugar
¾ cup granulated sugar
2 teaspoons vanilla extract

Frosting

16 ounces cream cheese softened
½ cup unsalted butter softened
4.5 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt

Instructions

Cake

Preheat your oven to 300°F (149°C). Spread the chopped pecans on a baking sheet. Toast for 7-8 minutes or until fragrant. Allow to cool.
2 cups chopped pecans
Change the oven temperature to 350°F (177°C). Spray the bottoms and sides of three 8-inch cake pans with nonstick cooking spray. Line with parchment paper rounds sprayed with the cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt together.
3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, 1 teaspoon salt
In a medium mixing bowl, whisk together the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar and vanilla extract.
1.5 cups ripe mashed bananas, 8 ounce can crushed pineapple, 3 eggs, 1 ½ cups vegetable oil, ¾ cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla extract
Pour wet ingredients into the dry ingredients and whisk until just combined.
Fold in 1 ½ cups of the toasted pecans (save the remaining ½ cup for garnish.)
Pour the cake batter evenly between the cake pans. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool for 10-15 minutes in the pans before turning onto a cooling rack. Cool completely before frosting.

Frosting

In a stand mixer fitted with a whisk attachment (or large bowl using a handheld mixer), beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
16 ounces cream cheese, ½ cup unsalted butter
Add the powdered sugar, vanilla extract, and a pinch of salt to the bowl. Beat on low speed for 30 seconds, then switch to high speed and beat for another 3 minutes until smooth and creamy.
4.5 cups powdered sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt

Assembly

Place one cake layer on a cake stand, serving plate or cake turntable. Spread on an even layer of frosting onto the cake layer. Add the second cake layer and another layer of frosting, followed by the 3rd cake layer on top.
Spread the remaining frosting over the top and sides of the cake. Decorate the cake, as desired, with the remaining toasted pecans. Refrigerate the cake for 15-20 minutes before slicing. Cover leftover cake with plastic wrap and store in the refrigerator for up to 5 days.

Notes

Storage Information: Refrigerator: Wrap it well or store in an airtight container for up to 5 days. Let it come to room temperature for about 30 minutes before serving so the frosting softens back up.
Freezer: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then frost when ready to serve. You can freeze the frosted cake too, but the frosting texture won't be quite as smooth after thawing.

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