Hummingbird Cake
Single-layer cake spiced and flavored with banana and pineapple and frosted with classic cream cheese frosting to complete its deliciousness. The prominent flavor is banana, with bits of juicy pineapple. It’s so moist, it will melt in your mouth!
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
- 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 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 - 2 ½ cups (240 - 300 g) powdered sugar, sifted
- 1-2 teaspoons pure vanilla extract
Instructions
Hummingbird Cake
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Preheat oven to 350F/175C. Grease a 9-inch cake pan or springform pan. Set aside.
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In a large bowl sift together flour, baking soda, salt, and cinnamon, set aside.
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Either mixing by hand or in the bowl of a stand mixer eggs and sugar until combined, then add the oil, pineapple and juice, vanilla extract, and bananas. Add wet mixture to the flour mixture and mix on low or by hand just until combined. Stir in pecans.
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Pour cake 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.
Cream Cheese Frosting
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In a bowl of an electric stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
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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.
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Spread frosting over the top (and sides if you want) of the cake, and sprinkle with chopped pecans for garnish, if you like.
Recipe Notes
Storing:
Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Alternately, the cake can also be frozen for up to two months in an airtight container.