Hummingbird Cake
User Reviews
4.9
Hummingbird Cake
Description
The Hummingbird Cake recipe blends fundamental ingredients such as bananas, pineapple, and pecans with spices like cinnamon and nutmeg for a distinctive flavor profile. Three layers of this batter bake into round cakes which, when cooled, are topped with a rich cream cheese and butter frosting sweetened with powdered sugar and flavored with vanilla.
This cake offers a combination of moist crumb from the fruit and a creamy, thick frosting with a smooth texture. The crunch from the toasted chopped pecans pressed onto the outside enhances both flavor and texture.
Typically sliced and served as dessert, this cake holds well once assembled and frosted, providing a classic sweet treat that can be made ahead and stored until serving.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups banana ripe, mashed
- 1 cup vegetable oil
- 8 ounces pineapple with juices, 1 can, crushed
- 3 large egg beaten
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
Frosting
- 16 ounces cream cheese softened, 2 blocks
- 1 cup butter softened
- 4 cups powdered sugar 32 ounces
- 2 teaspoons vanilla extract
Garnish
- 2 cups pecan chopped, toasted
Instructions
CAKE
- Preheat oven to 350°F. Line the bottom of 3-9 inch round cake pans with parchment paper. Grease and flour pans.
- In a large mixing bowl, whisk together the first 6 ingredients. Add the bananas, oil, pineapple, eggs, vanilla and pecans and stir just until the dry ingredients are moistened. Pour batter into prepared pans.
- Bake in preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely, about 1 hour.
MAKE THE FROSTING
- In a medium mixing bowl , using an electric mixer, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.
ASSEMBLY
- Place the first layer of cake on a serving plate. Evenly spread one forth of the frosting over top. Repeat with remaining layers. Spread the remaining frosting over the sides of the cake.
- Press 2 cups chopped pecans onto the sides of the cake. Refrigerate overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796 | 40% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 92mg | 31% |
| Sodium | 419mg | 17% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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