Hummingbird Cake

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This easy Hummingbird Cake recipe is a beloved Southern classic made with fresh bananas, crushed pineapple, and crunchy pecans, layered with the most irresistible tangy cream cheese frosting. One bite and you'll understand why this has been America's favorite layer cake for decades!

Course: Dessert

Cuisine: American

Servings: servings

Calories: 607kcal

Author: Lauren Allen

Cost: 20

Recipe Link

Equipment

3 8 inch round cake pans
Mixing bowl

Ingredients

1 1/2 cups granulated sugar
2/3 cup light brown sugar , packed
1 cup oil (vegetable , canola, avocado) (198g)
1/2 cup buttermilk
4 large eggs , room temperature
2 teaspoons vanilla extract
10 oz crushed pineapple , well-drained
1 cup mashed ripe banana (about 2–3 bananas)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans (toasted , for best results), optional

Cream Cheese Frosting:

16 ounces cream cheese , softened
3/4 cup butter , softened
2 teaspoons vanilla extract
4 –5 cups powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Grease three 8-inch round cake pans and line with parchment paper.
Wet Ingredients: In a large bowl, beat together eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla. Mix in mashed banana and drained pineapple until combined.
1 1/2 cups granulated sugar, 2/3 cup light brown sugar, 1 cup oil (vegetable, 1/2 cup buttermilk, 4 large eggs, 2 teaspoons vanilla extract, 1 cup mashed ripe banana (about 2–3 bananas), 10 oz crushed pineapple
Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt.
2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon ground allspice, 1/2 teaspoon salt
Combine: Add dry ingredients to wet ingredients and mix just until incorporated. Fold in chopped pecans (or use the on the outside of the cake frosting).
1 cup chopped pecans (toasted
Bake: Divide batter evenly between pans. Bake on the center rack for 28–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10–15 minutes, then turn out onto wire racks to cool completely.
Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until desired consistency is reached. Beat until smooth and fluffy.
16 ounces cream cheese, 3/4 cup butter, 2 teaspoons vanilla extract, 4 –5 cups powdered sugar
Assemble: Place one cake layer on a serving plate. Spread about 1/2 cup frosting evenly on top. Repeat with remaining layers. Frost the sides of the cake and garnish with chopped pecans, if desired. Chill cake for at least 30 minutes before serving.

Notes

Adapted from My Carrot Cake

High Altitude: Reduce baking powder by ½ teaspoon (1 teaspoon total). Add 3 Tablespoons extra flour.

Pineapple: Make sure pineapple is very well-drained to avoid excess moisture.

Bananas: Use very ripe bananas for best flavor.

Make Ahead Instructions: To make cake layers ahead, bake cake layers up to 1–2 days in advance, cool completely, then wrap each in plastic wrap. Store at room temperature for 1 day or refrigerate for up to 2 days. Frosting: Cream cheese frosting can be made 1–2 days ahead. Store in an airtight container in the refrigerator. Before using, let it sit at room temperature for 30–60 minutes, then re-whip until smooth. Assembled Cake: Fully assembled cake can be made 1 day ahead. Cover and refrigerate. Let sit at room temperature for 30–60 minutes before serving for best texture.

Freezing Instructions: To freeze cake layers (best method): Allow layers to cool completely, then wrap each layer tightly in plastic wrap and again in foil. Freeze for up to 2–3 months. To thaw: Transfer wrapped layers to the refrigerator overnight, then bring to room temperature before assembling.
To freeze a frosted cake: Place assembled cake in freezer uncovered for 30–60 minutes to firm up frosting, then wrap tightly in plastic wrap and foil. Freeze for up to 1–2 months. To thaw: Thaw overnight in the refrigerator, then bring to room temperature before serving.

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