Description

This Hummingbird Cake is a delicious blend of banana, crushed pineapple, and toasted pecans, making it a delightful addition to any gathering. Perfect for celebrations or just a delightful treat at home, this simple cake is topped with a creamy frosting that adds to its irresistible flavor.

Ingredients

Scale

1 and 1/2 cups chopped pecans (or walnuts)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1 and 1/2 cups mashed banana
1 and 1/2 cups crushed pineapple, drained
2 cups cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat the oven to 300°F (149°C) and prepare a baking sheet with parchment paper. Toast the chopped nuts for 6–8 minutes, allowing them to cool afterward.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper.
Mix flour, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl. In another bowl, whisk eggs, oil, sugar, brown sugar, and vanilla. Add mashed banana and crushed pineapple.
Combine wet and dry ingredients, whisking until mixed, then fold in 1 and 1/2 cups of the toasted pecans.
Divide batter among the cake pans and bake for 26–29 minutes until a toothpick comes out clean.
Let cakes cool in the pans for an hour before transferring them to a cooling rack; ensure they are completely cool before frosting them.
Beat cream cheese and butter until smooth. Gradually add confectioners' sugar, vanilla, and salt; mix until creamy.
Level the tops of cooled cakes, layer with frosting, and top with remaining toasted nuts. Chill the assembled cake for at least 20 minutes before slicing.
Store leftover cake in the refrigerator up to 5 days.

Notes

Ensure that the cakes are completely cooled before frosting to prevent melting.
To level the cake layers, you can use a serrated knife or a cake leveler for a perfect finish. The chilling step also helps hold its shape when cutting.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 350mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg