Description
This Hummingbird Cake is a delightful tropical dessert filled with flavors of banana, pineapple, and warm spices like cinnamon and allspice. Topped with a luscious cream cheese frosting and toasted pecans, it’s perfect for any special occasion or celebration.
Ingredients
Units
Scale
Cake:
- 2 cups (250g) chopped pecans, divided
- 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)
- 1 can (8 oz) crushed pineapple, undrained
- 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
Cream Cheese Frosting:
- 16 ounces (452g) full-fat brick cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Toast the pecans: Preheat oven to 300°F (149°C) and toast chopped pecans for 7-8 minutes. Let cool.
- Make the cake: Whisk dry ingredients in a bowl. In another bowl, mix wet ingredients, then combine. Fold in 1 and 1/2 cups of toasted pecans. Bake in 3 pans.
- Make the frosting: Beat cream cheese and butter until smooth. Add sugar, vanilla, and salt. Beat until creamy.
- Assemble and frost: Level cake layers, then frost between layers and all over. Decorate with remaining toasted pecans. Refrigerate before slicing.
Notes
- Prepare cakes and frosting 1 day ahead. Store frosted cake in the refrigerator.
- Recipe makes 32-35 cupcakes or fits into a bundt pan.
- For non-layer cake, adjust baking times accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
