Desserts
Hummingbird Cake
A spiced banana-pineapple layer cake studded with toasted pecans and finished in tangy cream cheese frosting, moist for days.
Hummingbird cake is the recipe people quietly ask for a second slice of before even finishing the first, thanks to crushed pineapple and ripe bananas that keep it impossibly moist. It's got just enough warm spice to feel like fall, though nobody will blame you for baking it in July too.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans, toasted, divided
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
Instructions
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1
Prep pans and dry ingredientsPreheat the oven to 350°F, grease and flour three 9-inch cake pans, and whisk together the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
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2
Mix in wet ingredientsAdd the eggs, oil, and vanilla to the dry ingredients and stir by hand just until combined; do not use a mixer, as this batter should stay dense.
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3
Fold in fruit and nutsFold in the crushed pineapple with its juice, mashed bananas, and 3/4 cup of the toasted pecans until evenly distributed.
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4
Bake the layersDivide the batter evenly among the pans and bake for 25-28 minutes, until a toothpick inserted in the center comes out clean.
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5
Cool completelyCool the layers in their pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
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6
Make the frostingBeat the cream cheese and butter together until smooth, then gradually beat in the powdered sugar until light and spreadable.
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7
Stack and frostStack the cooled layers with frosting between each, then frost the top and sides of the whole cake.
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8
Garnish and servePress the remaining toasted pecans around the base or over the top of the cake before slicing.
Okra & Oak Tip
Mix this batter by hand rather than with an electric mixer; overmixing develops too much gluten and makes the cake tougher instead of tender.
Storage
Store covered in the refrigerator up to 5 days due to the cream cheese frosting; let slices come to room temperature before serving.
Frequently Asked Questions
Yes, pour the batter into a greased 9x13-inch pan and bake for about 40-45 minutes, checking for a clean toothpick.
Oil keeps this fruit-heavy cake extra moist for days, which is part of what makes hummingbird cake famous for tasting even better the next day.
Nutrition
Per serving. Values are estimates.
540
Calories
6g
Protein
70g
Carbs
26g
Fat
