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–+ servings
Hummingbird Cake

Hummingbird Cake

Hummingbird Cake is a moist and flavorful dessert featuring three layers and cream cheese frosting.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • Large baking sheet
  • 8-inch cake pans
  • Mixing Bowls
  • handheld or stand mixer
  • whisk
  • serrated knife
  • cake turntable
  • Cooling Rack
  • spatula

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon allspice
  • 0.5 teaspoon salt

Wet Ingredients

  • 1.5 cups mashed bananas about 3 large ripe bananas
  • 1 8 ounce can crushed pineapple do not drain
  • 3 large eggs at room temperature
  • 1 cup vegetable oil
  • 0.75 cup brown sugar packed
  • 0.75 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Frosting Ingredients

  • 16 ounces cream cheese full-fat brick, softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • salt pinch, to taste

Garnish

  • 2 cups chopped pecans toasted, save some for garnish

Instructions
 

Preparation

  • Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread chopped pecans and toast for 7–8 minutes.
  • Remove from oven, allow to cool for 10–15 minutes.
  • Turn oven temperature up to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper.

Cake Making

  • Whisk together the dry ingredients in a large bowl.
  • In a medium bowl, whisk the wet ingredients together, then pour into the dry ingredients. Stir until combined.
  • Fold in 1.5 cups of toasted pecans.
  • Distribute batter evenly among the three cake pans. Bake for 26-29 minutes until a toothpick inserted comes out clean.
  • Let cakes cool in pans on a wire rack.
  • Remove cakes from pans and level the tops.

Frosting

  • Beat cream cheese and butter together until smooth, about 2 minutes.
  • Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until creamy.

Assembly

  • Layer the cakes with frosting between each layer, covering the top and sides.
  • Decorate with remaining toasted pecans. Refrigerate for 15-20 minutes before slicing.

Storage

  • Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

Prepare cakes and frosting one day in advance if desired. Cakes can be frozen up to 2 months.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Keyword cake, cream cheese frosting, dessert, Hummingbird Cake, layer cake, southern cake
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