Description

Hummingbird Cake is a delightful dessert filled with fresh bananas and crushed pineapple, topped with creamy frosting—perfect for any occasion. It’s easy to make, absolutely delicious, and a guaranteed crowd-pleaser!

Ingredients

Scale

Chopped pecans or walnuts
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas
1 cup crushed pineapple, drained
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
Pinch of salt

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Instructions

Preheat the oven to 300°F (149°C) and prepare a baking sheet with parchment paper.
Spread the chopped pecans on the baking sheet and toast in the oven for 6–8 minutes until fragrant. Let cool for 10–15 minutes.
Raise oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line with parchment paper, then grease the parchment.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil together, then add sugars, vanilla, mashed banana, and crushed pineapple.
Pour the wet ingredients into the dry ingredients and mix until combined. Fold in 1 and 1/2 cups of toasted pecans. You should have 6 to 7 cups of batter.
Divide the batter evenly among the three pans and bake for 26–29 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 1 hour, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat together cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla, and salt. Mix well until creamy.
Level the tops of the cooled cakes. Assemble the cake by layering with frosting in between each cake. Frost the top and sides, then garnish with remaining pecans.
Refrigerate for 20 minutes before slicing to help the cake maintain its shape.

Notes

Use ripe bananas for the best flavor.
Refrigerate frosted cake for at least 20 minutes before cutting for cleaner slices.
Leftover cake can be stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 35g
Sodium: 150mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg