Description

This Moist Hummingbird Cake is a tropical delight bursting with ripe bananas, crushed pineapples, and toasted pecans, all layered beneath a creamy, smooth cream cheese frosting. With warm cinnamon and vanilla accents, this three-layer cake offers a perfect balance of moistness and spice, making it a show-stopping dessert for any celebration or casual gathering.

Ingredients

Scale

Cake

1¾ cups pecans, chopped
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups ripe mashed bananas (3 to 4 bananas)
1¼ cups vegetable oil
3 large eggs
8 ounces crushed pineapples, undrained
2 teaspoons pure vanilla extract

Cream Cheese Frosting

16 ounces cream cheese, softened
½ cup salted sweet cream butter, softened
2 teaspoons pure vanilla extract
3½ cups powdered sugar

Instructions

Roast Pecans: Preheat the oven to 300°F. Line a baking sheet with parchment paper and spread the chopped pecans evenly. Roast for 6 to 8 minutes, watching closely to avoid burning. Remove and cool completely. Once cooled, reserve 1 cup for the cake and ¾ cup for garnish.
Prepare Cake Pans: Increase oven temperature to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and lightly spray with baking spray. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, sugar, ground cinnamon, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a medium bowl, whisk mashed bananas, vegetable oil, eggs, undrained crushed pineapples, and vanilla extract until fully combined.
Combine Mixtures: Gradually whisk the wet ingredients into the dry ingredients until well incorporated. Fold in 1 cup of the cooled roasted pecans.
Fill Cake Pans: Evenly divide the batter among the 3 prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
Make Frosting: Using a stand mixer or handheld mixer, cream together softened cream cheese and butter for 1 to 1½ minutes on medium-high speed. Lower speed and add vanilla extract and powdered sugar. Mix on low until sugar starts to combine then increase to medium and beat for another 1 to 1½ minutes until smooth.
Assemble Cake: Remove one cake layer from pan, place on serving plate. Spread a thin layer of frosting on top. Repeat with second layer. Place the third layer on top.
Frost Cake: Apply a thicker layer of frosting on the top and spread evenly. Cover the sides of the cake with remaining frosting.
Garnish: Decorate the top edge of the cake evenly with the remaining chopped pecans.

Notes

Toast the pecans carefully to enhance their nutty flavor without burning.
Ensure bananas are very ripe for optimal sweetness and moisture.
Cool cakes completely before frosting to prevent melting.
Use room temperature cream cheese and butter to achieve smooth frosting.
This cake can be stored covered in the refrigerator for up to 3 days.
Allow the cake to sit at room temperature for about 30 minutes before serving for best texture and flavor.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hummingbird cake, banana cake, pineapple cake, cream cheese frosting, toasted pecans, moist cake, southern cake