This Hummingbird Cake is tender, moist and delicious! It’s full of banana, pineapple, pecans and spices! An easy cake covered in cream cheese frosting that you’ll just fall in love with!
Ingredients
Hummingbird Cake
- 2 1/2 cups (325g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 cup (225g) packed light brown sugar
- 1/2 cup (104g) granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- 1 3/4 cups mashed overripe banana (4–5 bananas)
- 1 cup drained, crushed pineapple (two 8 oz cans that have been drained well)
- 1 cup (107g) chopped pecans, toasted
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
3. Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time, but do not over mix either.
4. Add the eggs one at a time, mixing until combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until well combined.
6. Add the mashed bananas and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined. Do not over mix the batter.
8. Fold in the pineapple and pecans. Do not over mix.
9. Divide the batter evenly between the cakes pans and bake for 27-30 minutes, or until a toothpick comes out clean.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
11. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
12. Add about half of the powdered sugar and mix until well combined and smooth.
13. Add the vanilla extract and mix until well combined.
14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake. Use the same spatula to cream the pattern in the sides of the cake.
21. Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.
22. Finish off the cake with some additional chopped pecans, if desired.
23. Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.