Hummingbird Cake

The best hummingbird cake! It's a deliciously tender and moist cake filled with pineapple, bananas, pecans and spices and it's finished with a rich cream cheese frosting and plenty of coconut.

👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 35 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
whisk
spatula
knife

📝 Preparation Steps

Preheat oven to 350 degrees. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour, shake out excess.

In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside.

(198g) finely chopped fresh pineapple*1 cupcups (354g) all-purpose flour, (divided (scoop and level to measure))2 1/2cup (150g) granulated sugar3/4cup (150g) packed light-brown sugar3/4(235ml) vegetable oil or canola oil1 cupcups (366g) mashed overripe bananas1 1/2(100g) pecans, (toasted and finely chopped, plus more whole or chopped pecans for decorating if desired)1 cupcup (170g) unsalted butter, (nearly at room temperature)3/4(480g) powdered sugar4 cupscups (95g) sweetened shredded coconut, (toasted or untoasted)1 1/4

In a medium mixing bowl whisk together remaining 2 1/4 cups flour, the baking soda, cinnamon, nutmeg and salt.

In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about ⏱️ 3 - 4 minutes.

(198g) finely chopped fresh pineapple*1 cuplarge eggs3(235ml) vegetable oil or canola oil1 cup(100g) pecans, (toasted and finely chopped, plus more whole or chopped pecans for decorating if desired)1 cup(480g) powdered sugar4 cups

Slowly blend in vegetable oil, then mix in vanilla extract. Add half of the flour mixture and using a rubber spatula, fold just until combined. Add mashed bananas and fold to combine, then add remaining flour mixture and fold until combined. Fold in pineapple mixture and chopped pecans.

(198g) finely chopped fresh pineapple*1 cup(235ml) vegetable oil or canola oil1 cupvanilla extract1 tsp(100g) pecans, (toasted and finely chopped, plus more whole or chopped pecans for decorating if desired)1 cup(480g) powdered sugar4 cups

Divide batter evenly among prepared cake pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about ⏱️ 34 - 40 minutes.

Remove from oven and allow to cool in cake pans ⏱️ 10 minutes, then run a knife around edge to loosen and invert onto wire racks to cool completely.

Frost with cream cheese frosting and gently press coconut onto sides. If desired decorate top with a ring of whole or chopped pecans near outside edge.

For the cream cheese frosting: In the mixing bowl using an electric hand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.

Add powdered sugar and vanilla and blend again until shade becomes whiter and frosting is fluffy. To firm up the frosting a bit freeze in ⏱️ 3 minute increments mixing between increments until it's reached a slightly stiffer consistency.

Nutrition Facts

calories

658 kcal

fat Content

38 g

serving Size

1 serving

fiber Content

2 g

sugar Content

55 g

sodium Content

252 mg

protein Content

5 g

cholesterol Content

76 mg

carbohydrate Content

77 g

saturated Fat Content

24 g

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