Description

This Hummingbird Cake is a true Southern classic, known for its moist, spiced cake layers, its abundance of pineapple and bananas, and its rich cream cheese frosting! I love the unique combination of flavors and textures. It is a perfect dessert

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 ⅓ cups granulated sugar
1 tsp. ground cinnamon
¾ tsp. salt
¾ tsp. baking soda
¼ tsp. baking powder
1 cup canola oil
2 large eggs, beaten
1 ½ tsp. vanilla extract
2 8-oz. cans crushed pineapple in juice, undrained
2 ripe bananas, chopped
1 cup chopped pecans
Nonstick baking spray with flour

For the Frosting:

¾ cup unsalted butter, softened
8 oz. cream cheese, softened
4 cups powdered sugar
1 tsp. vanilla extract
Pinch of salt

For Decorating:

1 cup toasted pecan halves

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Instructions

1. Prepare the Oven and Pans:

For the cake: Preheat the oven to 350°F (175°C).

Spray two 8-inch round baking pans with nonstick baking spray with flour (or, butter and flour the pans).

2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, granulated sugar, ground cinnamon, salt, baking soda, and baking powder in a large bowl.

3. Combine Wet Ingredients and Fruit: Stir in the canola oil, beaten eggs, and vanilla extract until evenly combined.

Add the undrained crushed pineapple.

Mash the bananas with a fork. Then add to the bowl with the chopped pecans.

Stir to combine. Be careful not to overmix the batter.

4. Bake the Cake Layers:

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven until a wooden pick inserted in the center of each cake layer comes out with just a few small crumbs, 33 to 37 minutes.

5. Cool the Cake Layers: Cool the cakes in the pans on a wire rack for 10 minutes.

Invert the cakes onto the wire rack and cool completely, about 1 hour.

6. Make the Cream Cheese Frosting: While the cakes are cooling, make the frosting.

Beat the softened butter and softened cream cheese in a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl) on medium speed until smooth and creamy, 2 to 3 minutes.

Add the powdered sugar. Mix at low speed just until combined.

Scrape the sides and bottom of the bowl with a rubber spatula.

Add the vanilla extract and the pinch of salt.

Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.

7. Assemble the Cake:

Place one of the cooled cake layers on a serving plate or cake stand.

Top with about 1 cup of the frosting, spreading it evenly to the edge of the cake layer.

Top with the second cake layer.

Spread the remaining frosting on the top and sides of the cake, creating a smooth and even finish.

8. Decorate and Serve:

To decorate the cake: Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.

Slice and serve. Enjoy your beautiful and delicious Hummingbird Cake!