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Hummingbird Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 35 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 29 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Vegetarian

Description

This classic Hummingbird Cake is a moist, flavorful layered cake bursting with the tropical flavors of ripe bananas and crushed pineapple, perfectly spiced with cinnamon and allspice, and topped with a rich, creamy homemade cream cheese frosting. Toasted pecans add a delightful crunch both inside the cake and as a garnish, making it an irresistible dessert for any occasion.

Ingredients

Scale

Cake Ingredients

  • 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)

Cream Cheese 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

  1. Toast the nuts: 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 baking sheet and bake for 8 minutes until fragrant, shaking the pan halfway through baking. Remove from oven and let cool for 10–15 minutes.
  2. Prepare cake pans: Increase oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
  3. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, allspice, and salt until well combined.
  4. Mix wet ingredients: In a separate large bowl, whisk eggs and vegetable oil together until combined. Add granulated sugar, brown sugar, and vanilla extract and whisk thoroughly. Stir in the mashed bananas and crushed pineapple.
  5. Combine batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in 1 and 1/2 cups of toasted pecans, reserving the rest for garnish. The batter should measure about 6 to 7 cups.
  6. Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 29 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool layers: Remove the cakes from the oven and cool in the pans on a rack for 1 hour. Run a knife around the edges, invert and remove from pans, peel the parchment, and allow the layers to cool completely on the rack before frosting.
  8. Make the cream cheese frosting: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese and butter on medium-high speed for 2 minutes until smooth. Scrape sides as needed. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. Refrigerate for 30 minutes if frosting is too thin.
  9. Assemble the cake: Level the tops of each cake layer by slicing off a thin layer to create flat surfaces. Place the first layer on a cake stand or plate and spread 3/4 to 1 cup of frosting evenly on top. Place the second layer upside down on top and repeat frosting. Place the third layer right side up and cover the entire cake with remaining frosting. Garnish with reserved toasted pecans around the bottom edge and a few on top. Refrigerate the assembled cake for at least 20 minutes to set before slicing.
  10. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. A cake carrier is recommended for storage and transport.

Notes

  • Toasting nuts enhances their flavor and adds crunch to the cake.
  • Use ripe bananas for maximum sweetness and moisture.
  • If frosting is too soft, chilling it helps achieve the perfect spreading consistency.
  • Line pans with parchment paper rounds for easy cake removal and smooth edges.
  • This cake is best served chilled but brought to room temperature before serving for best flavor.
  • You can substitute walnuts for pecans if preferred.

Find it online: https://linadinner.com/hummingbird-cake-with-cream-cheese-frosting-recipe/