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A three-layer hummingbird cake with a cake server beside it.
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4.92 / 12 votes

Hummingbird Cake

This hummingbird cake, a Southern specialty, is an exceptionally sweet fruit and nut-speckled cake made with bananas, pineapple, pecans, and a cream cheese frosting.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: Southern
Servings: 10 servings
Calories: 958

Ingredients

For the hummingbird cake

  • 3 1/2 cups all-purpose flour, plus more for the pans
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grated nutmeg
  • 1 cup canola or other mild vegetable oil, plus more for the pans
  • 3 large eggs, lightly beaten
  • 2 cups mashed ripe bananas, (about 4)
  • One (8-ounce) can crushed pineapple packed in juice, undrained
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans, untoasted

For the cream cheese frosting

  • 1 pound cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 2 1/2 to 6 cups confectioners' sugar, sifted
  • 1 tablespoon bourbon
  • 2 teaspoons vanilla extract

For the hummingbird cake assembly

  • 1 cup chopped pecans, lightly toasted
US - Metric

Instructions

Make the hummingbird cake

  • Preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Lightly oil and flour three 8- or 9-inch round cake pans.
  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg..
  • In a separate bowl, whisk together the oil and eggs until combined. Add the bananas and pineapple (including the pineapple juice) and stir to combine.
  • Stir the egg mixture into the flour mixture with a spatula or wooden spoon just until combined. Stir in the vanilla and pecans. Divide the batter evenly among the pans, smoothing the tops.
  • Bake the cakes for 25 to 30 minutes, until a skewer inserted in the center comes out clean.
  • Let the cakes cool in their pans on a wire rack for about 10 minutes.
  • Run a slender knife around the edges of the pans and turn the cakes out onto the racks, then turn them again so they're right side up. Let cool completely before frosting.

Make the cream cheese frosting

  • While the cakes cool, beat the cream cheese and butter in a large bowl with a standing or an electric mixer until light and fluffy. Slowly add the confectioners’ sugar, as much as desired according to your level of sweet tooth, and beat until incorporated. Beat in the bourbon and vanilla just until combined.

Assemble the hummingbird cake

  • When the cakes have cooled completely, use a long serrated knife to slice off the rounded top of each one, creating a flat, even surface. (Reserve the trimmings for nibbling or crumbling in a parfait.)
  • Place cake layer, cut side down, on a cake stand or a large plate. Spread the top of the cake with 1/3 of the frosting and sprinkle with 1/3 of the toasted pecans. Repeat with the remaining cake layers, frosting, and pecans, leaving the sides unfrosted. Behold, slice, and serve. (If not serving the cake within 2 hours, carefully transfer it to the refrigerator. Be sure to remove the cake about 1 hour before slicing.)

Nutrition

Serving: 1slice | Calories: 958kcal | Carbohydrates: 116g | Protein: 12g | Fat: 52g | Saturated Fat: 22g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 460mg | Fiber: 4g | Sugar: 76g