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Hummingbird Cake - Bananas, pineapple, pecans and cream cheese frosting! | browneyedbaker.com

Hummingbird Cake

A wonderfully moist banana cake with crushed pineapple, pecans and a cream cheese frosting.
Course Dessert
Cuisine American
Prep 45 minutes
Cook 50 minutes
Total 1 hour 40 minutes
Servings 12 to 16 servings
Calories 732 kcal
Author Michelle

Ingredients

For the Cake:

  • 16 ounces canned crushed pineapple in juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 4 very ripe large bananas peeled and mashed (about 2 cups)
  • cup pecans toasted and chopped
  • 2 teaspoons vanilla extract

For the Frosting:

  • cups unsalted butter at room temperature
  • 5 cups powdered sugar
  • teaspoons vanilla extract
  • ½ teaspoon salt
  • pounds cream cheese chilled and cut into 20 pieces
  • ½ cup pecans toasted and chopped
US Customary - Metric

Directions

  1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.
  2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
  6. Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
  7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Hummingbird Cake
Amount Per Serving
Calories 732 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Cholesterol 107mg36%
Sodium 416mg18%
Potassium 331mg9%
Carbohydrates 95g32%
Fiber 3g13%
Sugar 71g79%
Protein 7g14%
Vitamin A 1000IU20%
Vitamin C 5.4mg7%
Calcium 85mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.