Hummingbird cake is a cinnamon-spiced three-layer cake made with mashed ripe bananas, crushed pineapple and chopped pecans. Cream cheese frosting goes between the layers and over the top. Bake the layers in 9-inch pans and let them cool fully before you frost.

Table of Contents

Ingredients for Hummingbird Cake:

For the Cake:

3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs
2 cups mashed ripe bananas (about 4 medium bananas)
1 cup crushed pineapple (drained)
1 tsp vanilla extract
1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans (for garnish, optional)

Step-by-Step Recipe for Hummingbird Cake:

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In another large bowl, combine vegetable oil, granulated sugar, and brown sugar. Mix until well blended.
Add the eggs one at a time, mixing well after each addition.
Stir in mashed bananas, crushed pineapple, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the chopped pecans.

Step 2: Bake the Cake

Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

In a bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated.
Stir in vanilla extract and beat until light and fluffy.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Add the second layer and frost the top. Repeat with the third layer.
Frost the sides of the cake and garnish with chopped pecans if desired.

Nutritional Information for Hummingbird Cake

The following breakdown is for a single serving (1/12th of the cake):

Calories: 450
Protein: 4g
Fat: 23g
- Saturated Fat: 8g
Carbohydrates: 58g
- Sugars: 38g
Fiber: 2g
Sodium: 200mg

Tips for the Perfect Hummingbird Cake

Use ripe bananas: The riper the bananas, the sweeter and more flavourful your cake will be.
Do not overmix: Overmixing can result in a dense texture.
Toast the pecans: Toasting the pecans enhances their flavour and adds a delightful crunch.

Happy baking!

Frequently Asked Questions

How ripe should the bananas be?

Use very ripe ones, because the riper the bananas, the sweeter and more flavourful the cake. You need about 4 medium bananas to get 2 cups mashed.

Why should I avoid overmixing the batter?

Overmixing makes the cake dense. Stir the dry ingredients in until just combined, then fold in the pecans.

Do I have to top the cake with pecans?

No, the pecans for garnish are optional. The batter itself still uses 1 cup of chopped pecans, and toasting them first adds flavour and crunch.

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Hummingbird Cake Recipe and Its Nutritional Information