Description
This classic Hummingbird Layer Cake is a moist, flavorful Southern favorite featuring bananas, pineapple, and pecans, all layered with a creamy and tangy cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines warm cinnamon spice and tropical sweetness for a truly delightful dessert.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to ensure the cakes do not stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt until well combined.
- Add Wet Ingredients: Add the eggs, vanilla extract, canola oil, whole milk, and mashed banana to the dry ingredients. Whisk the mixture until everything is well combined and smooth.
- Incorporate Pecans and Pineapple: Gently stir in the chopped pecans and drained crushed pineapple, evenly distributing them throughout the batter.
- Prepare to Bake: Divide the batter evenly between the three prepared cake pans, ensuring an even amount of batter in each for uniform layers.
- Bake the Cake Layers: Place the pans into the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the centers comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely to room temperature before frosting.
- Make the Frosting: In a large bowl, beat the cream cheese and unsalted butter using an electric mixer on medium speed until the mixture is light and creamy, about 1-2 minutes.
- Add Flavor and Sugar: Add vanilla extract, then gradually beat in the confectioners’ sugar until the frosting is smooth, fluffy, and spreadable.
- Level the Cake Layers: If the cooled cakes have domed tops, use a serrated knife to level them so the layers stack evenly.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread 3/4 cup of frosting evenly over the top.
- Layer and Frost: Repeat with the remaining cake layers, frosting the top and sides of the assembled cake until completely covered.
- Garnish and Serve: Garnish the top of the cake with additional chopped pecans. Serve immediately, or refrigerate the cake for up to 2-3 days to maintain freshness.
Notes
- For best results, use ripe bananas to maximize sweetness and flavor.
- Ensure the cream cheese and butter are fully softened to avoid lumps in the frosting.
- You can make the cake a day ahead and refrigerate; bring to room temperature before serving.
- Use parchment paper rounds inside the pans for easier cake removal if desired.
- Substitute walnuts if pecans are unavailable.
