Description
This Hummingbird Cake is a southern favorite, combining bananas, pineapple, and pecans for an irresistible flavor. Simple to prepare and perfect for any occasion, it’s a delightful treat that highlights fresh ingredients.
Ingredients
Scale
- 2 cups chopped pecans or walnuts
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas
- 1 cup crushed pineapple
Instructions
- Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread chopped pecans or walnuts on the sheet and bake for 6–8 minutes until fragrant, shaking halfway through. Allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, grease the top of the parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil, then add sugars and vanilla. Finally, mix in mashed bananas and crushed pineapple.
- Combine the banana/pineapple mixture with the dry ingredients and whisk until blended. Fold in 1 1/2 cups of toasted pecans, saving the rest for garnish. The batter should be around 6 to 7 cups.
- Divide the batter evenly among the three prepared cake pans and bake for 26–29 minutes or until a toothpick comes out clean.
- Once baked, cool the cakes in the pans for 1 hour. Loosen edges with a knife, remove from pans, and cool completely on a rack.
- To make the frosting, beat cream cheese and butter together until smooth. Mix in confectioners’ sugar, vanilla, and a pinch of salt, beating until creamy. If the frosting is thin, refrigerate for 30 minutes.
- Level the top of each cake layer if needed. Frost the top of the first layer, add the second layer upside down, frost it, and finish with the third layer right side up. Cover the top and sides with remaining frosting and decorate with toasted nuts. Refrigerate for 20 minutes to 4 hours before slicing.
- Store leftover cake tightly in the refrigerator for up to 5 days.
Notes
Toasting the nuts brings out a more intense flavor.
Make sure the cakes are completely cool before frosting to prevent melting.
Using a serrated knife helps achieve a clean cut when leveling the cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg