Hummingbird Cake Recipe

Classic Hummingbird Cake has bananas, pineapple, and chopped pecans. Moist and frosted with homemade cream cheese!

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INGREDIENTS

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INSTRUCTIONS

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Preheat the oven to 350°F (177°C). Spread pecans on a large parchment-lined baking sheet. Stir occasionally while baking 8–10 minutes at 350°F (177°C). Remove from oven and cool. Keep oven at 350°F.

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Spray two 9-inch round cake pans with nonstick cooking spray. Reserve parchment paper for each pan's bottom. Mix flour, cinnamon, nutmeg, baking soda, and salt in a large bowl. Set aside.

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In a large bowl, mix the oil, mashed banana, brown sugar, granulated sugar, crushed pineapple, eggs, and vanilla extract. Mix dry and wet ingredients just until combined. Next, mix in 1 cup chopped pecans.

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Divide the batter between both cake pans and spread it evenly. Bake the cakes for 33–38 minutes at 350°F (177°C) until the tops are set and a toothpick inserted into the center comes out clean.

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After cooling for 30 minutes on a wire rack, carefully remove the cakes from the pan and return them to the rack to finish cooling.

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Beat cream cheese and butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1 minute until well combined. Stir in powdered sugar and vanilla extract, scraping bowl sides.

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Level each cooled cake top. Put one cake layer on a cake stand or large plate and add 1 cup of frosting. After frosting evenly, add the last cake layer. Frost the cake's top and sides with leftover frosting.

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Decorate the cake with the remaining 1/2 cup chopped pecans. Serve or chill after slicing.

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