Description

A classic Southern Hummingbird Cake made ultra-moist with banana, pineapple, warm spices, and crunchy pecans, all layered with smooth cream cheese frosting.

Ingredients

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

3 large eggs, lightly beaten

1 1/3 cups light cooking oil

2 1/2 cups chopped pecans, divided

1 cup mashed banana (about 3 medium bananas)

1 (8 oz) can crushed pineapple, undrained

1 teaspoon pure vanilla extract

1/2 cup butter, softened (for icing)

6 oz cream cheese, softened

2 teaspoons pure vanilla extract (for icing)

2 cups powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and baking soda.
Add eggs, oil, mashed banana, crushed pineapple, and vanilla extract. Stir until fully combined.
Fold in 1 1/2 cups of chopped pecans.
Divide batter evenly among prepared pans.
Bake for about 25 minutes, until edges are lightly browned and a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat butter, cream cheese, and vanilla until light and fluffy.
Gradually add powdered sugar and beat until smooth. Refrigerate until ready to use.
To assemble, place a small amount of frosting on a cake plate, add first layer, and spread about 3/4 cup frosting on top. Repeat with remaining layers.
Frost the top and sides of the cake and garnish with remaining pecans. Slice and serve.

Notes

Do not drain the pineapple; the juice keeps the cake moist.

Pecans can be toasted for extra flavor.

Unfrosted cake layers freeze well.

Allow cake to sit at room temperature before serving for best texture.

Reduce frosting between layers for a lighter cake.

Nutrition

Serving Size: 1 slice
Calories: 640
Sugar: 46 g
Sodium: 320 mg
Fat: 38 g
Saturated Fat: 9 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 70 mg