Description
Hummingbird Cake is a moist, flavorful cake filled with bananas, pineapple, and toasted pecans, topped with a creamy cream cheese frosting. This Southern classic is perfect for any special occasion or as a decadent treat for yourself.
Ingredients
2 ½ cups all-purpose flour (spooned & leveled), 300 g
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
½ cup unsweetened applesauce
½ cup vegetable oil
1 ½ cups granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature
1 ¼ cup mashed banana (about 3–4 medium/large bananas)
8 ounces crushed pineapple (use pineapple in juice, not syrup)
1 ½ teaspoons vanilla extract
1 ¼ cups toasted pecans
12 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, divided
¼ teaspoon fine sea salt
1 ½ teaspoons vanilla extract
1 tablespoon heavy cream (optional)
Toasted, finely chopped pecans, for garnish (optional)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper rounds. Spray the parchment with nonstick cooking spray.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. Set aside.
- Combine Wet Ingredients: In a medium bowl, combine the applesauce, vegetable oil, granulated sugar, brown sugar, eggs, mashed banana, crushed pineapple, and vanilla extract. Whisk until thoroughly combined.
- Combine Wet and Dry Ingredients: Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Fold in the toasted pecans gently.
- Bake the Cake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even cooking.
- Cool the Cake: Once baked, remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely. Level the tops if needed once cooled.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until fluffy and smooth, about 3 minutes. Gradually add 1 cup of powdered sugar and the salt, mixing until smooth. Add another cup of powdered sugar, followed by the vanilla extract. Continue mixing until combined. Add the remaining powdered sugar and heavy cream (if using), and beat until light and fluffy. If the frosting is too thin, add more powdered sugar. If too thick, add more cream.
- Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a layer of cream cheese frosting on top. Repeat with the second and third cake layers, frosting each layer as you stack them. Spread a final layer of frosting over the top and sides of the cake.
- Garnish and Serve: Garnish with toasted, finely chopped pecans. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Notes
This cake is best stored in the refrigerator and can be kept for up to 3-4 days.
You can make the cake ahead of time, and it actually tastes better the next day.
This cake can be frozen without frosting for up to 2 months. Thaw before frosting and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
