Hummingbird Cake
Makes 1 (8-inch) cake
  • 3⅓ cups (417 grams) all-purpose flour
  • 1⅓ cups (267 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (3.75 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (0.5 gram) ground nutmeg
  • ½ cup (57 grams) toasted pecans, chopped
  • 2 ripe bananas, mashed
  • ¾ cup plus 2 tablespoons (196 grams) canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup finely chopped fresh pineapple
  • Pineapple-Pecan Filling (recipe follows)
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°F. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In a large bowl, sift together flour, sugar, cinnamon, baking soda, salt, and nutmeg; stir in pecans. In a medium bowl, stir together banana, oil, vanilla, and eggs. Add banana mixture to flour mixture, stirring just until moistened. Fold in pineapple. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Spread Pineapple-Pecan Filling between layers. Spread Cream Cheese Frosting on top and lightly on sides of cake. Cover and refrigerate overnight before serving.
Recipe by Bake from Scratch at