Hummingbird Cake

5 from 2 votes

Hummingbird Cake with cream cheese frosting is a moist and delicious homemade layer cake full of tropical banana, pineapple and coconut flavors!

Prep Time20

Cook Time28

Total Time48

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

baking sheet
parchment paper
Mixing Bowls
KitchenAid Stand Mixer

Ingredients

Cake:

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups banana roughly 4 very ripe bananas, mashed
8 ounces crushed pineapple one 8-oz can, juice included
3 large eggs room temperature
2/3 cup coconut oil melted
1 cup golden brown sugar packed
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
1 1/2 cups pecans toasted, chopped

Frosting:

8 ounces cream cheese one 8-oz package, softened
1/2 cup unsalted butter softened
1 teaspoon pure vanilla extract
16 ounces confectioners sugar approximately 4 cups

Garnish for top:

3/4 cup pecans toasted, roughly crushed
1/2 teaspoon pumpkin pie spice

Instructions

to make the cake:

Toast pecans: Spread 2 1/4 cups raw pecans (for the cake and garnish) in a single layer on a parchment-lined baking sheet and toast in 300°F oven for 8-10 minutes, stirring once. You'll know they're done when you can smell them. Allow pecans to cool before using. Chop or crush into small pieces.
Prep oven and pans: Preheat oven to 350° F. Grease and lightly flour three 9-inch cake pans.
Dry ingredients: Whisk the flour, baking soda, pumpkin pie spice, and salt together in the bowl of a stand mixer. Attach the paddle attachment.
Wet ingredients: Mix the banana, pineapple, eggs, coconut oil, sugars, and vanilla in a medium bowl.
Mix: Pour half of the wet ingredients into dry ingredients and beat on low speed to combine and then on high speed for 1-2 minutes until light and fluffy. Add remaining wet ingredients and mix on medium until fully combined. Stir in 1 1/2 cups of the chopped toasted pecan pieces.
Bake: Spread batter evenly between the 3 prepared cake pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking. Cool in pans on wire racks for about 10 minutes. As soon as they are cool enough to touch with your hands, remove cakes from pans and transfer to wire racks. Allow to cool completely, about 1 hour.

to make the frosting:

Beat: Using your stand mixer with the whisk attachment, beat cream cheese and butter on high speed until light and fluffy, about 5 minutes.
Mix: Add vanilla and mix. Add the confectioner's sugar one cup at a time and mix on medium speed until fully incorporated. Okay to beat on high speed at the end to make it extra light and fluffy.

Assemble the cake:

Frost: Place the first cake round on a serving platter. Spread a layer of frosting on top. Place the second cake round on top of that and frost. Top with the final cake round and cover the top and sides with remaining frosting.
Garnish: Top with remaining pecan pieces and pumpkin pie spice. Dried pineapple or banana also make a nice garnish.

Notes

Serving size based on one slice with frosting if the cake is cut into 12 equal portions.

Substitutions: Melted butter or lite olive oil can be used in place of the melted coconut oil. Fresh pineapple can be used in place of canned. Cinnamon can be used in place of pumpkin pie spice. Walnuts make a great substitution for pecans, or the nuts can be omitted altogether.

Nutrition