Fresh golden pineapple and creamy banana lend their sweetness to this pecan-studded Southern favorite.
Hummingbird Cake
Makes 1 (8-inch) cake
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- Spread Pineapple-Pecan Filling between layers. Spread Cream Cheese Frosting on top and lightly on sides of cake. Cover and refrigerate overnight before serving.
Pineapple-Pecan Filling
Makes about 2½ cups
Ingredients
- ⅓ cup finely chopped fresh pineapple
- ½ cup (57 grams) toasted pecans, finely chopped
- 2 cups Cream Cheese Frosting (recipe follows)
Instructions
- Pat pineapple dry with paper towels. In a medium bowl, gently stir together pineapple, pecans, and Cream Cheese Frosting until combined.
Cream Cheese Frosting
Makes about 5½ cups
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 6½ cups (780 grams) confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes. Add vanilla. Gradually add confectioners’ sugar, beating until smooth. Reserve 2 cups frosting for Pineapple-Pecan Filling.
