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Hummingbird Cake Close-up of a thick slice of carrot cake on a small white plate, two moist layers with creamy cream cheese frosting in between and on top, chopped pecans sprinkled over the frosting, visible carrot and nut texture inside the cake, blurred whole cake in the background, warm soft lighting, shallow depth of field, professional food photography, ultra-realistic details.

Hummingbird Cake

A tropical, moist cake filled with bananas, pineapple, and toasted pecans, topped with a smooth cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American, southern
Calories: 910
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Cake
  • ¾ cup pecans chopped, for toasting
  • 3 cups all-purpose flour plus extra for dusting pans
  • 1½ cups granulated sugar for sweetness
  • 1 teaspoon salt to enhance flavor
  • 1 teaspoon baking soda for leavening
  • 1 tablespoon baking powder for lift
  • 1 teaspoon ground cinnamon for warmth and spice
  • 2 large eggs beaten, for binding
  • 1 cup cooking oil for moisture
  • 1 teaspoon vanilla extract for flavor
  • 8 oz. can crushed pineapple in juice, undrained, for moisture
  • 3 cups chopped bananas about 6 medium bananas, for flavor and texture
  • For the Frosting
  • 12 oz. cream cheese softened, for smooth texture
  • 12 tablespoon salted butter softened, for richness
  • ¾ teaspoon vanilla extract for flavor
  • 1 pinch salt to balance sweetness
  • 6 cups powdered sugar for sweetness and thickness

Method
 

  1. In a medium skillet, toast the chopped pecans over medium heat for 5 to 8 minutes, stirring occasionally. prep
  2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon until well combined. mix
  3. Add the eggs and cooking oil to the bowl and stir until just combined. Do not overmix. mix
  4. Stir in the vanilla extract, crushed pineapple (with juice), chopped bananas, and toasted pecans. Mix gently until fully incorporated. mix
  5. Grease three 9-inch cake pans and line the bottoms with parchment paper. Dust with flour. Divide the batter evenly among the pans. prep
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then remove the cakes and allow them to cool completely (about 1 hour). bake
  7. While the cakes are cooling, make the frosting by beating the softened cream cheese, salted butter, vanilla extract, and a pinch of salt with an electric mixer on medium speed until smooth. mix
  8. Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Once all sugar is incorporated, increase the speed to medium-high and beat for 1 to 2 minutes until fluffy. mix
  9. Once the cakes are completely cool, place the first layer on a serving platter. Spread 1 cup of frosting over the top. assemble
  10. Place the second cake layer on top and spread another cup of frosting. assemble
  11. Top with the third cake layer and spread the remaining frosting over the top and lightly around the sides. Garnish with pecans, berries, or candied pineapple rings. assemble

Nutrition

Serving: 1ServingCalories: 910kcalCarbohydrates: 123gProtein: 7gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 588mgPotassium: 270mgFiber: 3gSugar: 89gVitamin A: 9IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

This cake is perfect for special occasions and can be decorated with candied pineapple rings or fresh berries.

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