You’ll savor every morsel of this moist cake that’s packed with lots of banana, pineapple, and crunchy pecans. A luscious cream cheese frosting tops off this gorgeous spring-time cake!
Today, I made you a salad.
April Fool’s! Of, course I made you a cake! And not just any cake. — One of THE best cakes I’ve ever made/tasted in my life.
Oh, and it’s a spring-themed cake to boot. Would you expect any less? After all, it IS April now!
This cake is like spring on a plate. Moist tropical-flavored, cream cheese-slathered deliciousness in every bite. Wow, that’s a mouthful….
So what’s a “hummingbird” cake you may ask? Hummingbird cake usually involves a two-layer yellow spice cake with mashed banana, crushed pineapple and toasted pecans inside the cake, and a silky cream cheese frosting in between layers and on the outside.
I adapted this cake recipe slightly from one of my good blogging friends, Allie over on her delicious blog, Baking A Moment. (Hi, Allie!) For those of you who have never been to Allie’s blog, you definitely need to give her a visit. She shares THE most elegant food, that I would die to be able to make look as perfect as hers do.
I’ve been craving hummingbird cake, ever since I saw Allie’s cake go up on her blog a few weeks ago. —And then a few days ago, my mom asked me to make hummingbird cake for the family. (she had seen a very enticing photo) — I decided it was just meant to be and this cake had to happen.
I made my hummingbird cake a little different than traditional: I purposely decided not to add any spice to my cake, because I wanted the tropical flavors (the banana and pineapple) to really sing in this cake, and I didn’t want to overpower them with tons of spices. However, if you like a little spice in your cake, feel free to mix 1 teaspoon ground cinnamon into the batter. Totally fine with me. 😉
Let’s talk about the nuts here for a sec: I used toasted pecans, and I would strongly advise that you do the same. Using toasted nuts in your cake, rather than nuts straight from the package, will give your cake a nutty flavor AND will keep the inside of the cake soft and tender, rather than chewy and gummy from untoasted nuts.
To toast your pecans, simply lay them in a single layer on a parchment paper-lined baking sheet and bake at 400F 5-7 minutes, or until nuts are fragrant. Be careful not to burn your nuts! Burned nuts are the worst, trust me.
I like to top my cake with extra toasted pecans after frosting, for a little extra CRUNCH on top. Those toasty nuts go divine with the soft cake and silky frosting.
I know I say this for about 90% of my baked goods, but this cake is so unbelievably moist. Full-on banana, pineapple, and pecan flavors shine through in every bite. Oh, and let’s not forget the wicked-good cream cheese frosting smothering the whole dang thing.
Really, who could resist a big ‘honkin slice of this?? It tastes just as amazing as it looks, trust me.
Now, who wants to come help me out with the leftovers?? April Fool’s! This cake is long gone. 😉
- 1-1/2 cups white whole wheat flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large ripe bananas mashed
- 1 cup xylitol or granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup canned crushed pineapple with juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans toasted
- CREAM CHEESE FROSTING:
- 1 8 oz package cream cheese, softened
- 1/2 cup butter softened
- 1 cup powdered xylitol or powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk
- Extra toasted pecans for garnishing optional
Preheat oven to 350F and lightly grease two round 9-in baking pans. Set aside.
Make the cake: In a medium bowl, combine flour, cornstarch, baking powder, and salt. In a large bowl, whisk mashed banana, xylitol, eggs, oil, crushed pineapple, and vanilla until smooth. Gently fold flour mixture into liquid until smooth and combined. Fold in toasted pecans.
Scrape batter into prepared pans and smooth tops. Bake cakes at 350F 23-25 minutes, or until a toothpick comes out clean. Cool cakes completely on a wire cooling rack.
Make the frosting: Place softened cream cheese and butter in a medium bowl. With an handheld electric mixer, beat on medium speed until creamy. Beat in powdered xylitol, vanilla extract, and enough milk to achieve a spreading consistency (add a little more milk if frosting seems too thick)
Place one cooled cake layer on a serving plate and fill with about 1/3 of frosting. Place remaining cake layer on top, then frost top and sides of the cake with remaining frosting. Garnish cake with additional toasted pecans if desired.
Recipe NotesStore cake, covered in refrigerator up to 3 days.
Try these other amazing cakes next!