This quintessential Southern classic is my absolute favorite cake. Packed with banana, pineapple, and toasted pecans, this cake is boss.
If Mae West was a Cake, she’d be this one right here; it’s indomitable, sultry & sweet, and the kind you say “I’ll just have a sliver…May I have another slice?!”.
– Aubrey Brewster
Weighing in at nearly 8 pounds, it’s a force to be reckoned with!
I’m so delighted to share this incredible recipe with you, and I hope you come to love it as I do. This one is from my heart.
Hummingbird Cake
This beyond decedent cake will quickly become a favorite.
| Servings | Prep Time |
| 12slices | 30mins |
| Cook Time | Passive Time |
| 25mins | 90mins |
|
|
Ingredients
Cake Batter
- 3cups all-purpose flourplus more for dusting pans
- 2cups baker’s sugar(superfine)
- 1tsp salt
- 1tsp baking soda
- 1tsp ground cinnamon
- 3 large eggsbeaten
- 1-1/2cups vegetable oil
- 1-1/2tsp vanilla extract
- 2cups canned crushed pineapple2-8oz cans with juice, undrained
- 2cups ripe bananaschopped (about 3 bananas)
- 1cup chopped pecanstoasted
- Vegetable shortening
Vanilla Bean Cream Cheese Frosting
- 24oz cream cheesesoftened (3-8oz packs)
- 12oz salted buttersoftened (1-1/2 cups)
- 48oz confectioners sugar(3-16oz boxes)
- 1-1/2tsp vanilla bean paste
- 1/2cup chopped pecanstoasted and finely chopped
- 12 pecan halvestoasted
Instructions
Prepare Cake Batter:
- Pre-heat oven to 350 degrees fahrenheit (176 celsius).
- Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
- Stir in vanilla extract, pineapple, chopped bananas, and toasted chopped pecans.
- Divide batter into three 9-inch greased & floured cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 15 minutes.
- Remove from pans to wire racks, and cool completely, about 2 hours.
Prepare Vanilla Bean Cream Cheese Frosting:
- Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
- Gradually add confectioners sugar, beating at low speed until blended after each addition.
- Stir in vanilla bean paste. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble the Hummingbird Cake
- Place 1 Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, spread top with 1-1/2 cups of the frosting.
- Repeat with second layer.
- Repeat and top with third layer, spreading frosting over top and sides of cake.
- Sprinkle finely chopped toasted pecans on top, 1-inch from the edge.
- Fill piping bag fitted with a star tip and fill with remaining frosting.
- Pipe a scallop border around the edge of the chopped pecans.
- Place the 12 toasted pecan halves on top of the scalloped border, denoting each slice.
- Alternatively, press toasted chopped pecans around sides of cake.
Recipe Notes
Alternatively, This recipe will also make a 1-layer 9”x13” cake, or 18 cupcakes.
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