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4 from 1 vote

Hummingbird Cake

My hummingbird cake is loaded with banana and pineapple, layered with rich cream cheese frosting, and has classic Southern flavor in every bite.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Caribbean, Southern
Keyword: banana pineapple cake, hummingbird, hummingbird cake, hummingbird cake recipe
Servings: 14 Slices
Author: Alyssa Rivers

Ingredients

Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 ¼ cups vegetable oil
  • 1 ½ cups mashed banana about 3 large bananas
  • 1 (8-ounce) can crushed pineapple undrained
  • 2 teaspoons vanilla extract
  • 1 cup toasted chopped pecans

Cream Cheese Frosting

  • 2 (8-ounce) packages cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • chopped pecans for garnish optional

Instructions

Cake

  • Preheat the oven to 350 degrees Fahrenheit. Grease and line two 9-inch round baking pans with parchment paper and set aside.
  • In a medium bowl, combine 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon fine salt. Whisk to combine and set aside.
  • In a large bowl, combine 2 cups granulated sugar, 3 large eggs, and 1 ¼ cups vegetable oil and whisk until 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 and 1 cup toasted chopped pecans to the banana mixture, stirring until the batter just comes together.
  • Divide the batter between 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 ¼ teaspoon fine salt.
  • Gradually add in 6 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, and 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

Notes

Leftover and Make Ahead Instructions 
  • Fridge- Store in an airtight container in the fridge for up to 3 days.
  • Freezer- Wrap unfrosted cake layers in plastic wrap and store in the freezer for up to 3 months.
  • Make Ahead- Assemble and frost the cake up to 24 hours in advance and store in the fridge until ready to serve.

Nutrition

Calories: 728kcal | Carbohydrates: 107g | Protein: 5g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 222mg | Potassium: 165mg | Fiber: 2g | Sugar: 82g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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