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Hummingbird Cake
4.8 from 12 votes

Hummingbird Cake

Moist and flavorful Hummingbird Cake! Flavored with banana, pineapple, and rich spices!

Prep Time
30 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 1 - 9" Layer Cake
Course: Dessert
Cuisine: International

Ingredients

For the Hummingbird Cake:
  • 4 cake flour 1/4 cups
  • 1 baking soda 1/2 teaspoons
  • 2 ground cinnamon 1/2 teaspoon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 granulated sugar 1/2 cups
  • 1 light brown sugar 1/2 cup quantity implied
  • 1 canola oil 3/4 cup quantity implied
  • 5 egg large, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups banana mashed, very ripe
  • 12 ounces pineapple crushed, drained
  • 1/3 cup pineapple juice 100%
  • 1/2 cup pecans chopped
For the Cream Cheese Frosting:
  • 16 ounces cream cheese full-fat, very soft
  • 8 ounces butter unsalted, very soft
  • 1 tablespoon vanilla extract pure
  • 6 cups confectioners' sugar sifted, more only if needed

Instructions

For the Hummingbird Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In a large bowl add the cake flour, baking soda, cinnamon, nutmeg, and salt; whisk well and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars and oil; beat smooth, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, mashed banana puree, crushed pineapples, and pineapple juice; mix on low speed until combined. Add the flour mixture in thirds, beating on low speed until just combined. Fold in the pecans. Be sure not to over mix the batter!
  3. Divide the batter evenly among the pans and smooth the tops with a spatula. Bake for 35 to 40 minutes, or until a cake tester inserted in the center of each cake comes out clean. Cool in pans for 15 minutes, then carefully remove the cakes from the pans and place them on a cooling rack to cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving.