Classic Hummingbird Cake
Classic Hummingbird Cake is a soft and tender cake that is loaded with tropical flavors including banana and pineapple. Plus it's perfectly spiced with a hint of cinnamon. All covered with a luscious, smooth cream cheese frosting. Be prepared for this to become your new favorite cake!
Servings: 14 Slices
Ingredients
Cake
- 1 cup pecan halves
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 ½ cups mashed banana about 4 bananas
- 1 (8-ounce) can crushed pineapple undrained
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese room temperature
- ½ cup unsalted butter room temperature
- 4 ½-5 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- chopped pecans for garnish if desired
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans and set aside.
- Toast 1 cup pecan halves in a medium-size skillet on the stovetop over medium heat. Stir the pecans while toasting for 3-5 minutes until the pecans have darkened in color and are fragrant. Remove the pecans from the heat and set aside.
- In a medium-sized mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Whisk to combine and set aside.
- In a large bowl, combine 1 cup granulated sugar, 1 cup light brown sugar, and 3 large eggs. Whisk together until combined. Add in 1 cup vegetable oil and stir until mostly combined. Mix in 1 ½ cups mashed banana, 1 (8-ounce) can crushed pineapple, and 2 teaspoons vanilla extract. Stir until well combined.
- Add the flour mixture to the banana mixture, stirring until the batter just comes together.
- Chop up the toasted pecans and fold into the batter.
- Divide the batter and pour into the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes or until baked through and a toothpick inserted in the center comes out clean.
- Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the cakes from the pan and continue to cool on a wire rack until cooled completely to room temperature.
Cream Cheese Frosting
- Add 2 (8-ounce) packages cream cheese and ½ cup unsalted butter to a large mixing bowl. Beat together using a stand mixer or with a hand mixer until smooth and creamy. Mix in 2 teaspoons vanilla extract and the pinch of salt.
- Gradually add in 4 ½-5 cups powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency.
- Assemble the cake by placing one of the cakes on the plate, top with a thick layer of frosting. Smooth to make an even layer. Gently place the other cake layer upside down on the top. Cover the cake with the remaining frosting. Garnish with chopped pecans for garnish , if desired!
Video
Nutrition
Calories: 646kcal | Carbohydrates: 96g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 53mg | Sodium: 277mg | Potassium: 205mg | Fiber: 2g | Sugar: 72g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
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