adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hummingbird Cake
Hummingbird Cake
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Create a show-stopping Hummingbird Cake with layers of spiced pineapple-banana cake, decadent cream cheese frosting, and crunchy pecans.
Ingredients:
  • For the cake:
  • Butter, for greasing the pans
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder (make sure your baking powder is still fresh !)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, optional
  • 3 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, with juice
  • 2 cups mashed bananas (from 3 to 5 bananas)
  • 1 cup finely chopped pecans
  • For the cream cheese frosting:
  • 1 pound cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 pounds powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Cointreau or other liquor (see Recipe Note)
  • 1 cup roughly chopped toasted pecans, optional for topping
  • Edible flowers for garnish, optional
Instructions:
  • Preheat the oven to 350°F with the rack in the center. Butter and flour three 9-inch round cake pans.
  • Combine flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg in a large bowl, whisk vigorously to blend.
  • Combine canola oil, sugar, and eggs in a bowl and whisk until smooth. Gently fold in pineapple, bananas, vanilla, and one cup of chopped pecans. Mix well without overbeating.
  • Combine the wet and dry ingredients gently using a wooden spoon or spatula until just mixed together (avoid over-mixing).
  • Divide the batter evenly among the three cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans on wire racks for 10 minutes. Then, gently run a knife around the edges to release them from the pans. Cool completely on wire racks before adding frosting.
  • Prepare the frosting by blending softened butter and cream cheese in a large bowl using an electric mixer. Gradually mix in the powdered sugar on low speed until fully combined, then add the Cointreau and vanilla. Beat until the frosting achieves a light and fluffy texture. Be cautious not to mix the powdered sugar on high speed to prevent a sugary disaster in your kitchen.
  • To frost the cooled cake layers, start by placing one layer, top side down, on a plate or cake stand to create a smooth surface. Evenly spread frosting on this layer, then repeat the process for the second and third layers before frosting the sides.
  • Cover the cake generously with the remaining cup of pecans by sprinkling them over the top, or press them onto the sides for a beautifully decorated finish.Choose between toasted or untoasted pecans for a delicious final touch.

Similar Recipes