Description
This Hummingbird Cake is a delightful blend of banana and pineapple, crowned with cream cheese frosting. Perfect for special occasions or as a comforting dessert, this cake offers a burst of tropical flavor with every bite.
Ingredients
Scale
- chopped pecans or walnuts
- 3 cups all-purpose flour
- 1 teaspoon 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
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed banana
- 1 cup crushed pineapple, drained
- confectioners' sugar
- 1/2 cup unsalted butter
- pinch of salt
Instructions
- Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper and spread the chopped pecans or walnuts on it, baking for 6–8 minutes until fragrant, then let cool.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper. Grease the parchment as well.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla, then mix in the mashed banana and crushed pineapple.
- Combine the banana-pineapple mixture with the dry ingredients and fold in 1 and 1/2 cups of toasted pecans. The batter should yield around 6 to 7 cups.
- Evenly distribute the batter among the three pans and bake for 26–29 minutes, or until a toothpick inserted comes out clean.
- After baking, cool the cakes in their pans on a cooling rack for 1 hour. Loosen the edges with a knife, remove from pans, and let cool completely.
- For the frosting, beat the cream cheese and butter together until smooth, then gradually add the confectioners’ sugar, vanilla, and salt, beating until creamy. If too thin, refrigerate for 30 minutes before using.
- When assembling the cake, level the tops of the cooled cakes. Place the first layer on a turntable or serving plate, cover with frosting, and repeat with the second and third layers. Frost the top and sides before garnishing with the remaining pecans. Refrigerate for at least 20 minutes before slicing.
Notes
Ensure the cakes are completely cool before frosting to prevent melting.
Store leftover cake in a tightly sealed container in the refrigerator for up to 5 days.
For best results, use ripe bananas to enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg