Hummingbird Cake Recipe
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5
100 reviews
Excellent
Hummingbird Cake Recipe
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Hummingbird Cake is a moist, spiced layer cake featuring mashed bananas, crushed pineapple, and chopped pecans mixed into a batter sweetened with brown and granulated sugar. The cake layers are topped with a smooth cream cheese frosting flavored with vanilla and a pinch of salt.
Description
This cake combines softened butter, avocado or neutral oil, and sugars beaten together, followed by eggs, ripe mashed bananas, crushed undrained pineapple, and vanilla extract for a moist base. A dry mix of flour, baking soda, baking powder, ground cinnamon, and salt is gently folded in along with chopped pecans, creating texture and flavor contrast.
Baked at 350°F in two round pans, the batter yields tender, spiced cake layers that rise well. The frosting blends butter, cream cheese, vanilla, salt, and powdered sugar to produce a creamy, lightly tangy topping that complements the sweet and fruity cakes.
The cake can be stored at room temperature for a day or refrigerated for several days. Pecans can be toasted prior to chopping to enhance their flavor, or substituted with walnuts or omitted for allergies.
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Ingredients
- ¾ cup butter softened to room temperature, unsalted
- ¾ cup neutral cooking oil I use avocado oil, but canola or vegetable will work just fine
- 1 cup light brown sugar firmly packed, or dark brown sugar
- ½ cup granulated sugar
- 2 large egg lightly beaten (room temperature preferred
- 2 cups banana this is was about 4 bananas for me, mashed, over-ripe
- 1 oz pineapple do not drain, crushed, canned
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup pecans see note, chopped
CREAM CHEESE FROSTING
- ½ cup butter softened, unsalted
- 8 oz cream cheese don't use the spreadable cream cheese sold in tubs, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8" or 9" pans. I also recommend using a cut-out round of parchment paper to line the bottom to prevent sticking.
- Combine butter, oil, and sugars in a large bowl and use an electric mixer (or a stand mixer) to beat together until creamy and well-combined.
- Add eggs and stir to combine.
- Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
- Using a spatula (don't use an electric mixer for this step) gradually begin to fold dry ingredients into wet. Once about half the flour mixture has been added, add the pecans and stir them in as well. Stir until completely combined, but don't over-mix the batter or you could end up with a dry cake.
- Evenly divide cake batter into prepared baking pans. Transfer to center rack of 350F (175C) oven and bake for about 39 minutes if using 8" pans and about 34 minutes if using 9" pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
- Allow to cool for 10 minutes in baking pan then run a knife around the inside of the pan to loosen cake and carefully invert onto a cooling rack to cool completely.
- Once cooled completely, prepare cream cheese frosting.
Cream cheese frosting
- Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and beat until creamy, smooth, and well-combined.
- Stir in vanilla extract and salt.
- Gradually, with your mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.
Assemble
- If needed, level cakes before decorating. Place one layer of the cake on serving platter. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.
Equipments used:
Notes
- Toast whole pecans in a 350°F oven for 5 minutes for deeper flavor; cool before chopping and adding to the batter.
- Pecans can be omitted or substituted with walnuts for allergies or preference.
- Store the baked cake in an airtight container at room temperature up to 1 day or refrigerated up to 5 days.
- Wrap tightly to freeze the cake for up to 3 months if desired.
Nutrition Information
Show Details
Serving
1slice with frosting
Calories
834kcal
(42%)
Carbohydrates
101g
(34%)
Protein
7g
(14%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
415mg
(17%)
Potassium
309mg
(7%)
Fiber
3g
(12%)
Sugar
71g
(142%)
Vitamin A
914IU
(18%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 834 kcal
% Daily Value*
| Serving | 1slice with frosting | |
| Calories | 834kcal | 42% |
| Carbohydrates | 101g | 34% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 415mg | 17% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 71g | 142% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
100 reviews
Excellent
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