Description
This classic Hummingbird Layer Cake features moist, spiced layers packed with banana, pineapple, and pecans, all frosted with a rich and creamy cream cheese frosting. Perfect for celebrations or any special occasion, this Southern-inspired cake combines fruity flavors and warm cinnamon for a delectably sweet treat.
Ingredients
Scale
Cake
- Cooking spray for pans
- 3 cups all-purpose flour, spooned and leveled, plus more for pans
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup mashed banana (from about 2 large ripe bananas)
- 1 cup chopped pecans, plus more for garnish
- 1 (8-ounce) can crushed pineapple in juice, drained
Frosting
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 5 cups confectioners’ sugar
Instructions
- Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, and kosher salt until well combined.
- Add wet ingredients: Whisk in the eggs, pure vanilla extract, canola oil, whole milk, and mashed banana until the batter is smooth and fully blended.
- Incorporate nuts and pineapple: Stir in the chopped pecans and drained crushed pineapple evenly throughout the batter.
- Divide batter and bake: Evenly pour the batter into the prepared cake pans, then bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the frosting: In a large bowl, beat the cream cheese and unsalted butter using an electric mixer on medium speed until light and creamy, about 1 to 2 minutes. Add vanilla and gradually beat in the confectioners’ sugar until the frosting is smooth and fluffy.
- Level cake layers: If the cake layers have domed tops, use a serrated knife to level them for a stable cake assembly.
- Assemble the cake: Place one cake layer on a cake stand or plate. Spread 3/4 cup of frosting evenly over the top. Repeat with the next layers, frosting in between each layer and covering the top and sides of the cake.
- Garnish and serve: Sprinkle additional chopped pecans on top for garnish. The cake can be served immediately or refrigerated for 2 to 3 days to maintain freshness.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Drain pineapple thoroughly to avoid excess moisture that might make the cake soggy.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for the best flavor and texture.
- The cake layers can be made a day in advance and wrapped tightly to save time on baking day.
