A classic hummingbird cake is moist and dense with hints of cinnamon, banana, and pineapple. Tangy cinnamon cream cheese coats the cake and it's topped with toasted pecans. This rich and sweet cake is perfect for parties and get togethers.
Prep Time 35 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 14
Ingredients
For the cake
16ounces(453g)canned crushed pineapple in juice
3cups(390g)all-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonsalt
1 ¾cups(325g)granulated sugar
3large eggs
¾cup(180ml)vegetable oil, or canola oil
½cup(113g)unsalted butter, melted and cooled
1tablespoonunsulfured molasses
2cups(454g)mashed bananas, about 4 very large ripe bananas
1cup(110g)chopped pecans, toasted and cooled
2teaspoonvanilla extract
For the frosting
1cup(227g)unsalted butter, softened
4cups(480g)confectioners’ sugar
1tablespoonvanilla extract
½teaspoonground cinnamon
¼teaspoonsalt
16ounces(453g)cream cheese, cut into pieces, softened
½cup(55g)chopped pecans, toasted and cooled
Instructions
Make the cake
Preheat the oven to 350°F. Grease 2 9-inch round cake pans, line with parchment paper cut to fit the bottom, grease the paper, and dust the pans with flour. Gently tap out any excess flour. Set aside.
Drain the pineapple using a fine-mesh sieve set over a bowl. Press firmly to extract the juice. Set the solids aside and pour the juice into a small saucepan. Cook over medium heat until reduced to 1/2 cup, about 5 minutes. Remove from heat and set aside to cool.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.
In a separate large bowl, whisk the sugar and eggs together until pale in color, about 3 minutes. Whisk in the oil, butter, and molasses. Stir in the bananas, pecans, vanilla, pineapple bits, and the reduced juice.
Add the flour mixture and stir just until combined. Take care not to overmix.
Divide the batter evenly between the pans and smooth the tops with a silicone spatula. Bake 40-45 minutes, until the tops are golden brown and toothpick inserted into the center comes out clean.
Cool the cakes in the pans on a wire rack for 20 minutes, then remove them from the pans and allow them to cool completely on the wire, about 2 hours.
Make the frosting
Using a stand mixer fitted with the paddle attachment beat the butter, sugar, vanilla, cinnamon, and salt on low speed until smooth. Continue to mix for 2 minutes, scraping down the sides of the bowl as needed.
Increase the speed to medium-low and add the cream cheese, one piece at a time. Continue to mix until smooth, about 2 minutes.
Assemble the cake
Place 1 cake layer onto a serving platter. Spread 1 ½ cups frosting evenly over the top, all the way to the edge of the cake.
Top with the remaining cake layer, pressing lightly to make sure it stays in place. Spread another 1 ½ cups frosting evenly over the top.
Spread the remaining frosting evenly over the sides of the cake. Use an offset spatula to smooth the frosting.
Sprinkle the pecans evenly over the top. Refrigerate for at least 1 hour or up to 2 days before serving.
Notes
Pineapple: Make sure to choose pineapple in juice, not syrup. You can use 2 8-ounce cans or 1 16-ounce can. Using all the juice but cooking it down allows for more flavor without too much liquid.
Molasses: You can omit this if you don't have it. Or replace 1/2 cup of the granulated sugar with brown sugar - light or dark brown will work.
Oil & butter: I love the richness butter offers but oil makes the cake extra moist. You can't omit one or the other without a slight adaptation to the recipe which I've not tested.
Bananas: Make sure to use overripe ripe bananas. Bananas with dark spotty skins offer so much flavor and sweetness.
Pecans: Feel free to omit these if you have a nut allergy.
How to toast pecansSpread the pecans in a single layer on a baking sheet. Bake in a 350°F oven for 5-10 minutes. Stir them occasionally to promote even browning. And watch carefully so the nuts do not burn.Make ahead tips
Cover the cake tightly and store it in the refrigerator for up to 5 days.
Wrap individual baked cake layers tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, frost, and serve.
Frosted cake freezes well for up to 3 months. Thaw in the refrigerator overnight. Bring to room temperature or serve cold.