Depending on where you're from, this hummingbird cake is either your favorite cake, or you've either never heard of it! But it only takes making it one time to love it. This proven crowd-pleaser is pretty sweet but thanks to bananas, pineapples, and pecans, it's a much more interesting, tropical sweetness, and paired with an extra-light version of cream cheese frosting, it's really a perfect combination.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
2 hrs 10 mins
total:
3 hrs 20 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For the Cake:
For the Frosting:
For the Hummingbird:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.

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  • Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.

  • Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.

  • Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.

  • Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.

  • Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.

  • Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.

  • Place in the refrigerator to chill for 1 hour.

  • Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).

  • Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.

  • Place cooled hummingbird on top of cake and decorate with edible flowers.

Chef's Notes:

You can use pineapple chunks in place of crushed pineapple, if preferred, and you can decorate with more pecans instead of flowers.

I didn't use all of the frosting but you may.

Nutrition Facts

983 calories; protein 8.9g; carbohydrates 115.2g; fat 56.4g; cholesterol 107.9mg; sodium 435.5mg. Full Nutrition
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Reviews

Rating: 5 stars
05/24/2021
absolutely fantastic! Read More
Rating: 5 stars
06/07/2021
Made this as cupcakes. It made two dozen. Everyone liked them. Thanks for something to do with bananas that's not banana bread. Read More
Rating: 5 stars
05/25/2021
This is so good! It tastes a bit like a cross between a carrot cake and banana bread. I had to omit the pecans due to a nut allergy but it was still delicious. And I did use all of the icing/frosting! :D Read More
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Rating: 5 stars
05/24/2021
This is one of the best cakes ever! I like the lighter cream cheese icing because the cake is sweet enough. I love the fact that it is super simple to throw together but the taste says otherwise! Thank you Chef! Read More
Rating: 5 stars
05/24/2021
Followed the recipe except I made it in a 9x13. Really good. Everyone likes it and I will make it again! Read More