Hummingbird Cake
Total Time
1 hr 40 mins
Prep Time
45 mins
Cook Time
50 mins
Rating
4.85 out of 5 stars
(40)
Ingredients
16 servings
- 16 ounces canned crushed pineapple in juice
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (396 g) granulated sugar
- 3 eggs
- 1 cup (198 g) vegetable oil
- 4 very ripe large bananas, peeled and mashed (about 2 cups)
- 1½ cup (171 g) pecans, toasted and chopped
- 2 teaspoons vanilla extract
- 1¼ cups (283 g) unsalted butter, at room temperature
- 5 cups (568 g) powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 20 ounces cream cheese, chilled and cut into 20 pieces
- ½ cup (57 g) pecans, toasted and chopped
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Preparation
Chef’s notes
Recommended Equipment – 8-inch cake pans and parchment rounds.
Butter – Take your butter out of the fridge one hour before you make the frosting. It will be soft enough to combine with the cream cheese but still cool.
Bananas – Make sure they are super ripe and spotty brown for a cake that’s ultra moist with lots of banana flavor!
Pecans – The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts.
Cake Size – I love large, three-layer cakes, but you can also make this cake using 9-inch cake pans (bake time will be shorter). The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
Cupcakes – This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
Make-Ahead Instructions – You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
To Freeze Cake Layers – Wrap cake layers in plastic wrap, then a layer of foil and place in a freezer ziploc bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then proceed with filling and frosting.
To Freeze the Frosting – The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then allow to come to cool room temperature and then stir vigorously with a rubber spatula before spreading or piping.
To Freeze the Entire Cake – Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.