Hummingbird Cake
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5
6 reviews
Excellent
Hummingbird Cake
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This classic Hummingbird Cake recipe is perfect for any special occasion or celebration. It's perfectly moist, with juicy pineapple, sweet banana, warm cinnamon, and crunchy pecans throughout and a thick vanilla cream cheese frosting between each of the layers and more pecans on top.
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Ingredients
Cake
- 3 cups all-purpose flour (375g)
- 2 cups granulated sugar (400g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups banana about 3-4 ripe bananas or 460g, mashed
- 1 (8-ounce) can pineapple juice included (1 cup, crushed
- 3 egg room temperature, large
- ¾ cup canola oil
- 2 teaspoons vanilla extract
- 2 cups pecans divided, chopped
Frosting
- 12 Tablespoons butter softened, salted
- 12 Tablespoons cream cheese softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray three 9-inch cake pans with nonstick cooking spray and set aside.
- Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl. Set aside.
- Combine bananas, pineapple, eggs, oil, and vanilla extract in a large bowl. Mix well.
- Add the flour mixture and 1 cup of chopped pecans to the wet ingredients. Mix on medium-low speed or stir by hand just until the ingredients are evenly moistened.
- Divide the cake batter evenly between the three prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cake layers comes out clean or with just a few crumbs on it. Cool in the cake pans for 10 minutes before turning out onto wire racks to cool completely.
Frosting
- Beat butter and cream cheese with an electric mixer until creamy and smooth. Add powdered sugar and vanilla extract. Beat until combined and smooth.
- Place the bottom cake layer on a serving plate or cake stand. Frost with a generous amount of the cream cheese frosting. Add the next layer and repeat, followed by the final cake layer.
- Do a crumb coat by lighting frosting the top and sides of the cake with some, but not all, of the remaining frosting. Transfer the cake to a freezer for 15-20 minutes to help set the frosting. Then frost the cake top and sides with the remaining frosting. Decorate the top of the cake with the remaining 1 cup of chopped pecans.
Notes
- Storage: Store leftover cake (if you have any!) in an airtight container in the refrigerator for up to 5 days.
- Freeze: To freeze the layers, wrap them tightly in plastic wrap or store them in airtight containers and freeze them for up to 2 months. Defrost them in the refrigerator overnight. If you freeze frosting, defrost it in the fridge and whisk in a splash of milk to make it smooth again.
- Nuts: You can use walnuts or even peanuts in place of the pecans.
Nutrition Information
Show Details
Calories
890kcal
(45%)
Carbohydrates
119g
(40%)
Protein
8g
(16%)
Fat
45g
(69%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
86mg
(29%)
Sodium
439mg
(18%)
Potassium
284mg
(6%)
Fiber
4g
(16%)
Sugar
88g
(176%)
Vitamin A
639IU
(13%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Calories | 890kcal | 45% |
| Carbohydrates | 119g | 40% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 439mg | 18% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 88g | 176% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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