Hummingbird Cake
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This hummingbird cake is an ultra-moist Southern layer cake made with bananas, pineapple, warm spices, and toasted pecans, all topped with tangy cream cheese frosting. I adapted this recipe from Southern Living magazine; though it was delicious as-is, we loved the cake with a little less oil and banana, plus a little more leavening and vanilla. We also reduced the total amount of sugar, and incorporated brown sugar and allspice into the mix.
Ingredients
Instructions
Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.
Turn the oven temperature up to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together. In a separate large bowl, whisk the eggs and oil together. Whisk in the sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed banana and crushed pineapple.
Pour the banana/pineapple mixture into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have around 6 to 7 cups of batter.
Spread batter evenly between the 3 prepared cake pans. Bake for about 26–29 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from the oven. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If the frosting seems a bit thin and runny, refrigerate it for 30 minutes before using.
(For extra help with this step, see this video & post on how to assemble a layer cake.) First, using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with 3/4 to 1 cup (180–240g) of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts (I applied them around the bottom of the cake and a few on top). Refrigerate the cake for at least 20 minutes and up to 4 hours before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
