This easy version of hummingbird cake is made of one layer and pairs perfectly with coffee. It’s slightly spiced and flavored with banana and pineapple, and frosted with classic cream cheese frosting to complete its deliciousness. If you like banana or carrot cakes, you’ll fall in love with this one. It’s so moist, it will melt in your mouth! The prominent flavor is banana, with bits of juicy pineapple.
You can leave out the pecans if you want without replacing with anything, or you can use shredded coconut instead.
if you want to use a 9×13-inch sheet pan, multiply the recipe by 1.5 and bake for 40-45 minutes.
Hummingbird Cake
Yields: 9-inch cake
Ingredients
Cake:
- 2 cups (280 g/10 oz) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons (225 g/8 oz) granulated sugar
- 2 large eggs
- ¾ cup (180 ml) canola oil (or vegetable, safflower)
- 8 oz/227 g can crushed pineapple (drain half of the juice and add the rest to the cake batter)
- 1 teaspoon pure vanilla extract
- 3 ripe bananas
- ¾ cup (75 g) toasted pecans, roughly chopped, plus more for garnish
Cream Cheese Frosting:
- 8 oz/227 g cream cheese, softened to room temperature
- ½ cup (1 stick/115 g) unsalted butter, softened to room temperature
- 2 - 2½ cups (240 - 300 g) powdered sugar, sifted
- 1-2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350F/175C. Grease a 9-inch cake pan or springform pan. Set aside.
- In a large bowl sift together flour, baking soda, salt, and cinnamon. In another medium bowl mix eggs and sugar until combined, then add the other ingredients, except for the pecans. Add mixture to the flour mixture and mix just until combined. Stir in pecans. Pour batter into prepared pan. Bake for 40-45 minutes. If cake is browning too much while baking, cover it loosely with aluminum foil. Allow to cool completely on a wire rack.
- To make the frosting: In a bowl of an electric mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness if you like. Spread frosting over the top (and sides if you want) of the cake, and sprinkle with chopped pecans for garnish, if you like.
- Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
5 Comments
Rachna
November 2, 2017 at 11:11 amWow, looks so delicious. Love it
Nabila
June 4, 2018 at 3:18 pmHow long would you bake in a muffin tray?
Shiran
June 5, 2018 at 3:36 amBake for 15-20 minutes in standard-sized pans.
Nabila
September 15, 2018 at 7:16 pmSo I made cupcakes with this recipe and it turned out beautiful…can the cupcakes sit out for 2 hours with frosting on top of i had previously refrigerated it since the night before? Making it for an event
Shiran
September 17, 2018 at 2:49 amYes, it can sit outside for several hours. For cupcakes I usually add more sugar to the frosting, like in this recipe.