Hummingbird Cake

5 from 2 votes

You'll savor every morsel of this hummingbird cake that's packed with banana, pineapple, and toasted pecans. A sweet and tangy cream cheese frosting tops off this gorgeous springtime cake!

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 466kcal

Ingredients

Hummingbird Cake

2 large ripe bananas, mashed
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1 cup crushed pineapple in juice
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup chopped pecans, toasted

Cream Cheese Frosting

12 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon pineapple juice
1 teaspoon vanilla extract
Additional toasted pecans for garnish

Instructions

Hummingbird Cake

Preheat oven to 350F and lightly grease and flour two round 9-inch baking pans. Set aside.
In a large bowl, beat mashed banana, sugars, eggs, vegetable oil, crushed pineapple, and vanilla extract until smooth. Set aside for a moment.
In a medium bowl, combine flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Fold flour mixture into liquid until batter is just combined. Fold in chopped pecans.
Scrape batter into prepared pans and smooth tops. Bake cakes at 350F 25-30 minutes until a toothpick inserted in center comes out clean. Cool cakes completely on a wire cooling rack.

Cream Cheese Frosting

Place cream cheese and butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed until 2-3 minutes until creamy.
Add powdered sugar, pineapple juice, and vanilla to cream cheese and beat an additional 3-4 minutes until frosting is completely smooth and creamy. Refrigerate frosting until ready to frost cake.
Remove cake layers from pans and chill layers in freezer 20 minutes before frosting (this helps the frosting spread easier)
Place one layer on a serving plate. Spread about 1 cup cream cheese frosting in an even layer on cake layer and place remaining cake layer on top. Frost top and sides of cake and garnish with additional pecans. Refrigerate cake at least 30 minutes before slicing and serving. Enjoy!

Notes

Storing Instructions

Store cake covered in refrigerator up to 6 days.

Recipe slightly adapted from Southern Living and Sally's Baking Addiction.

Nutrition