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Slice of hummingbird cake, recipe included

Delicious Hummingbird Cake Recipe

Hummingbird Cake is one of those desserts that feels like a celebration in every bite. The combination of bananas, pineapple, and warm spices creates a moist, flavorful cake that’s absolutely irresistible. Topped with a rich cream cheese frosting, it’s perfect for birthdays, holidays, or any special occasion. This recipe has been a family favorite for years, and I’m so excited to share it with you!
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups pecans, chopped
  • 3 cups all-purpose flour (spoon & leveled)
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon, ground
  • ½ tsp allspice
  • ½ tsp salt
  • 2 cups mashed banana (4 ripe bananas)
  • 1 can pineapple, crushed, 8oz can
  • 3 eggs, large, room temperature
  • ⅔ cup vegetable or canola oil (or melted coconut oil)
  • 1 cup packed light or dark brown sugar
  • ¾ cup granulated sugar
  • 2 tsp pure vanilla extract

CREAM CHEESE FROSTING

  • 2 8oz block cream cheeses, softened at room temperature (16 ounces)
  • ¾ cup unsalted butter, softened to room temperature
  • 5 cups confectioners’ sugar
  • 1 tbsp milk
  • 2 tsp pure vanilla extract
  • ⅛ tsp salt, or more to taste

Instructions
 

  • Preheat the oven to 300°F (149°C).
  • Spread pecans onto a lined baking pan. Toast for 8 minutes.
  • Remove from the oven. Turn the oven up to 350°F (177°C), then grease and lightly flour three 9-inch cake pans.
  • Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined.
  • Fold in 1 and 1/2 cups of toasted pecans. (Save the rest for garnish.)
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow them to cool completely in the pans set on a wire rack.
  • Once completely cooled, remove cakes from the pan and level the tops off so they are flat.
  • I simply use a serrated knife. Discard the tops.
  • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add confectioners’ sugar, vanilla, milk, and salt.
  • Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.

ASSEMBLE AND FROST

  • Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
  • Top with the 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake layer and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
  • Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.
Keyword cake, pecans