Hummingbird Cake
User Reviews
5
Hummingbird Cake
Description
Hummingbird Cake combines mashed bananas, pineapple, and pecans folded into a batter made with oil and sugars for moisture and sweetness. The ingredients produce a tender, fruit-filled cake that bakes in about 20-28 minutes depending on pan size. Using multiple cake pans creates thin layers for assembly. After baking and cooling, the cake layers are stacked and frosted with a smooth cream cheese frosting made by beating cream cheese and butter before incorporating powdered sugar and vanilla extract.
This cake offers a balance of moistness from the fruit, texture from nuts, and tang from the cream cheese frosting. The frosting also works as a binder between layers, adding richness and sweetness. It is served as a dessert or celebratory cake, suitable for occasions where a fruit-forward, layered cake is appreciated.
Baking times vary with pan size due to thickness of batter, so toothpick testing is recommended to avoid over or underbaking. Cooling the cake layers completely before frosting prevents melting and helps achieve clean, even assembly.
Oil should be fresh for best flavor.Baking time varies by pan size; 9-inch pans bake faster due to thinner batter layers.Using 3 or 4 8-inch pans or 2-3 9-inch pans allows control over layer thickness.
Ingredients
- 1 cup oil
- 1 cup sugar
- 1 cup brown sugar
- 3 large egg
- 2 teaspoons vanilla
- 1/4 cup sour cream
- 2 cups banana about 4 ripe bananas, mashed
- 14-ounce can pineapple (drained and chopped)
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pecans chopped
Cream Cheese Frosting:
- (2) ounce pkgs. cream cheese (softened)
- 1 cup butter (softened)
- 5 1/2 cups powdered sugar
- 1 - 2 Tablespoons milk or cream
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Heat oven to 350 degrees. In a mixing bowl, beat together oil, sugar, and brown sugar for 2 minutes. Add eggs, vanilla, and sour cream and mix for 2 minutes longer.
- Add bananas chopped pineapple. Fold in flour, baking soda, salt, and pecans.
- Prepare cake pans by spraying with non-stick cooking spray or using parchment paper rounds. I suggest using 8-inch or 9-inch cake pans (see notes below). Pour cake batter in pans and evenly spread.
- Bake for 20-28 minutes, depending on the cake pan size. Use a toothpick or cake tester to determine doneness. Let cool at room temperature.
- Remove from pans and let cool on cooling racks. For easier frosting, place in the freezer for 20 minutes before frosting.
Cream Cheese Frosting:
- In a large mixing bowl, cream together cream cheese and butter with a stand mixer or hand mixer for 4 minutes, until light and fluffy. Add powdered sugar, milk, and vanilla.
- Place the cake on cake plate and add frosting between each layer. After the cake has been frosted, top with additional pecans and fresh pineapple, if so desired.
Notes
- Use fresh oil to avoid off flavors in the cake.
- Adjust baking time based on your cake pan size; thinner layers bake more quickly.
- Choose between 8-inch or 9-inch pans depending on desired layer thickness.
User Reviews
Overall Rating
5
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