Hummingbird Cake
Hummingbird Cake is a tropical delight, blending the flavors of bananas and pineapple with a touch of cinnamon and the crunch of toasted pecans. Topped with a luscious cream cheese frosting, this classic dessert is perfect for celebrations or simply savoring a taste of the tropics.
Servings 10
Ingredients
Cake:
- 2 cups 280 gram/10 oz all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup plus 2 Tbsp 225 gram/8 oz granulated sugar
- 2 large eggs
- ¾ cup 180 ml canola oil (or vegetable, safflower)
- 8 oz/227 gram can crushed pineapple
- half of the pineapple juice from the can drain half of the juice from the can pineapple and add the rest to the cake batter
- 1 tsp pure vanilla extract
- 3 ripe bananas
- ¾ cup 75 gram toasted pecans, roughly chopped
Cream Cheese Frosting:
- 8 oz/227 gram cream cheese softened to room temperature
- ½ cup 1 stick/115 g unsalted butter, softened to room temperature
- 2 - 2 ½ cups 240 - 300 g powdered sugar, sifted
- 1-2 tsps pure vanilla extract
Instructions
Cake
- Heat your oven to 350°F (175°C) and prepare a 9-inch cake pan or springform pan by greasing it thoroughly.
- In a large mixing bowl, sift the flour, baking soda, salt, and cinnamon together, then set it aside.
- Using a stand mixer or mixing by hand, combine the eggs and sugar until well blended. Mix in the oil, pineapple with its juice, vanilla extract, and mashed bananas.
- Gradually incorporate the wet ingredients into the dry mixture, stirring on low speed or by hand until just combined. Fold in the pecans.
- Transfer the cake batter to the prepared pan and bake for 40–45 minutes. If the top begins to brown too quickly, loosely cover it with aluminum foil during baking. Let the cake cool completely on a wire rack.
Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until smooth and creamy.
- Gradually add the sugar in two parts, beating well after each addition until smooth. Mix in the vanilla extract and continue beating on high speed for about 2 minutes until the mixture is completely smooth and creamy.
- If the frosting turns out too runny, gradually add more sugar until it reaches your desired consistency. To balance the sweetness, you can mix in a pinch of salt or a splash of lemon juice, if preferred.
- Spread the frosting over the top of the cake, and the sides if desired. For an optional garnish, sprinkle with chopped pecans.
Notes
- Keep the cake in an airtight container in the refrigerator for up to 3 days, and let it come to room temperature before serving. Alternatively, you can freeze the cake in an airtight container for up to 2 months.