Hummingbird Cake (Banana-Pineapple Cake)
User Reviews
5
Hummingbird Cake (Banana-Pineapple Cake)
Description
The Hummingbird Cake combines three cups of all-purpose flour with sugars, baking soda, cinnamon, and salt to form a spiced dry base. Vegetable oil, eggs, and vanilla extract are stirred in, followed by folding in ripe bananas, crushed pineapple with juice, and chopped pecans. This batter is carefully mixed to avoid overbeating, maintaining a moist texture. It is baked in prepared pans at 350°F until a tester comes out clean, producing moist, tender layers with a balance of sweetness and spice.
The cake's flavor profile is enriched by the combination of banana's natural sweetness, the tang of pineapple, and the warmth from cinnamon and pecans. These elements contribute to a textured crumb and depth of taste. Cream cheese frosting, blended from softened cream cheese, butter, vanilla, and sifted confectioners' sugar, is spread thickly between layers and on top to add creamy richness. Optionally, chopped pecans garnish the finished cake for added crunch.
Hummingbird Cake is suitable for occasions requiring a distinctive layered dessert with fruit and spice notes. It can also be adapted — bananas can be omitted for a pineapple-only version, or nuts can be substituted, according to preference. The recipe includes variations like cupcakes or bundt-style cakes, and it allows for spices replacement to adjust flavor complexity.
Ingredients
Batter Ingredients
- 3 cups all-purpose flour 12.75 ounces/360 grams
- 2 cups granulated sugar 14 ounces/400 grams, or 1 cup granulated sugar and 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups vegetable oil 9 ounces/260 grams, or peanut oil
- 3 large egg scant 2/3 cup/5.25 ounces/150 grams, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups banana about 4 medium or 2 large/16 ounces/455 grams, diced, very ripe
- 1 cup pineapple 8 ounces/225 grams, canned, crushed, with juice
- 1/2 to 1 cup pecans 2 to 4 ounces/60 to 120 grams, finely chopped, or walnuts
Cream Cheese Frosting Ingredients
- 2 cups cream cheese 16 ounces/445 grams, softened
- 1 cup butter 2 sticks/8 ounces/225 grams, unsalted, softened (65 to 67°F
- About 8 cups confectioners' sugar 2 pounds/1 kg, sifted
- 2 teaspoons vanilla extract
- 1/2 cup pecans 2 ounces/60 grams, finely chopped, or walnuts; optional
Instructions
- Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan.In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Add the oil, eggs, and vanilla and stir just to mix.
- Fold in the bananas, pineapple (and juice), and nuts. Do not use an electric mixer. (Cover the bananas with the pineapple until ready to use to keep them from turning brown.)
- Divide the batter equally between the prepared pans, smoothing the top. Bake until set in the center and a tester inserted in the center comes out clean, 25 to 30 minutes for 9- by 1½-inch pan; 40 to 50 minutes for 9- by 2-inch round pans; 70 to 80 minutes for a Bundt pan; 40 to 50 minutes for a 13- by 9-inch pan; or about 25 minutes for a jelly-roll pan. Do not over bake; you want a moist cake.
- Let cool in the pan for 10 minutes. After 10 minutes, remove the cakes to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Hummingbird cake tastes even better after standing for a day.
- To make the frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
- Gradually add the sugar and beat until light and fluffy, about 4 minutes. Add the vanilla.
- To assemble: Place a cake layer on a serving plate, spread with a generous stratum of frosting (¾ to 1 cup on top of each layer).
- Top with a second cake layer, spread with frosting, and top with the third cake layer.
- Spread the top and sides of the cake with the remaining frosting. If using, sprinkle the top or sides with the nuts. For a sheet cake or Bundt cake, make half the frosting recipe and simply spread over top and around the sides.
- Refrigerate for at least 1 hour and up to 1 week.
Notes
- This cake requires multiple pans such as three 9-inch rounds or other specified shapes for best results.
- Variations include substituting spices, nuts, or fruit like mango or mandarin oranges to alter flavor.
- Frosting is made separately using a hand mixer and spread evenly after the cake layers are fully cooled.
- Use ripe bananas and keep them covered with pineapple juice before folding in to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 96mg | 32% |
| Sodium | 332mg | 14% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 93g | 186% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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