Description
This classic Hummingbird Cake is a moist, flavorful layered cake bursting with ripe bananas, crushed pineapple, and warmly spiced with cinnamon and allspice. Toasted pecans add a delightful crunch, while a rich cream cheese frosting gives it the perfect creamy finish. Perfect for celebrations or anytime you want a scrumptious Southern-inspired dessert.
Ingredients
Scale
Cake
- 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
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- One 8 ounce can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
Frosting
- 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
Instructions
- Toast Pecans: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans evenly on the sheet and toast them in the oven for 7–8 minutes until fragrant and lightly browned. Remove and let cool for 10–15 minutes.
- Prepare Cake Pans: Increase oven temperature to 350°F (177°C). Grease three 8-inch cake pans, then line them with parchment paper rounds. Grease the parchment paper as well to ensure cakes release smoothly after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt until thoroughly combined.
- Mix Wet Ingredients and Combine: In a medium bowl, whisk together the mashed bananas, crushed pineapple (with juice), eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until just combined. Gently fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish. The batter should yield about 6 to 7 cups.
- Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even cooking.
- Cool and Level Cakes: Remove cakes from the oven and cool completely in the pans on a wire rack. Once cooled, remove the cakes from pans and level the tops with a serrated knife to create flat layers. Save or enjoy the trimmed cake tops.
- Prepare Frosting: In a large bowl, use a handheld or stand mixer fitted with a whisk or paddle attachment to beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed for 3 minutes until light and fluffy. Adjust consistency with additional powdered sugar if too thin, or milk if too thick. Balance sweetness with an extra pinch of salt if needed.
- Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread a generous, even layer of frosting on top. Repeat with the second and third cake layers. Cover the entire cake with the remaining frosting, smoothing the top and sides. Decorate with the reserved toasted pecans pressed gently along the top and sides.
- Chill Before Serving: Refrigerate the assembled cake for at least 15-20 minutes to allow the frosting to set, which helps the cake hold its shape when slicing. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Toasting the pecans enhances their flavor and crunch in the cake and garnish.
- Ensure bananas are ripe and soft for the best natural sweetness and moist texture.
- Using room temperature eggs and dairy ensures better mixing and texture.
- Leveling the cake layers creates an even and professional-looking dessert.
- If frosting is too sweet, add a pinch of salt; if too thick, add a bit of milk.
- This cake keeps well refrigerated and is best enjoyed within 5 days.
