Description
This classic Hummingbird Cake is a moist, flavorful Southern dessert made with ripe bananas, crushed pineapples, and toasted pecans, layered with a luscious cream cheese frosting. Perfect for celebrations or any occasion when you want a delectably sweet and spiced cake with a nutty crunch.
Ingredients
Scale
Cake Ingredients
- 1¾ cups pecans, chopped
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups ripe mashed bananas (3 to 4 bananas)
- 1¼ cups vegetable oil
- 3 large eggs
- 8 ounces crushed pineapples, undrained
- 2 teaspoons pure vanilla extract
Frosting Ingredients
- 16 ounces cream cheese, softened
- ½ cup salted sweet cream butter, softened
- 2 teaspoons pure vanilla extract
- 3½ cups powdered sugar
- ¾ cup chopped toasted pecans for garnish
Instructions
- Preheat and Roast Pecans: Preheat your oven to 300°F. Line a baking sheet with parchment paper, spread the chopped pecans evenly on it, and roast for 6 to 8 minutes, watching carefully to avoid burning. Remove and cool completely.
- Prepare Cake Pans: Increase oven temperature to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and lightly spray with non-stick spray. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk mashed bananas, vegetable oil, eggs, undrained crushed pineapples, and vanilla extract until smooth and fully combined.
- Combine Mixtures: Slowly whisk the wet ingredients into the dry ingredients until incorporated. Gently fold in 1 cup of the cooled toasted pecans.
- Fill and Bake: Divide the batter evenly among the three prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely.
- Make Frosting: Using a stand mixer or hand mixer, beat softened cream cheese and butter on medium-high for 1 to 1½ minutes until smooth and creamy. Reduce mixer speed, add vanilla and powdered sugar, then mix on low until combined. Increase speed to medium and beat another 1 to 1½ minutes until smooth and fluffy.
- Assemble Cake: Remove one cake layer from pan and place on serving plate. Spread a thin layer of frosting on top. Repeat with the second cake layer and another thin layer of frosting. Add the third cake layer on top.
- Frost Cake: Apply a thicker, even layer of frosting on top of the third layer, then spread remaining frosting evenly around the sides of the cake.
- Garnish: Decorate the top edge of the cake with the remaining ¾ cup toasted pecans. Serve and enjoy!
Notes
- Make sure bananas are very ripe for optimum sweetness and moisture.
- Toasting pecans enhances their flavor and adds crunch to the cake.
- The cake layers can be baked a day ahead and wrapped tightly in plastic wrap to keep fresh.
- Use room temperature cream cheese and butter for smooth frosting without lumps.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Hummingbird Cake, banana cake, pineapple cake, cream cheese frosting, pecan cake, southern cake, layered cake
