thepioneerwoman5.0
Hummingbird Cake
This hummingbird cake recipe is a banana-pineapple spice cake, which is covered in cream cheese frosting and toasted pecans.
👥 10 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°.
2
Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine.
large eggs, beaten2
3
Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to ⏱️ 37 minutes. Cool the cakes in the pans on a wire rack for ⏱️ 10 minutes. Invert the cakes onto the wire rack and cool completely, about ⏱️ 1 hour.
4
For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to ⏱️ 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about ⏱️ 2 minutes.
5
Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
6
To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve.
Nutrition Facts
calories
1000 Calories
fat Content
60 g
fiber Content
4 g
sugar Content
86 g
sodium Content
394 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
99 mg
carbohydrate Content
110 g
saturated Fat Content
16 g
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