If you're looking for a cake with major wow factor, this is the one. This hummingbird cake recipe makes an ultra-moist cake packed with tropical flavors and topped with an addictive cream cheese frosting and pecans. The presentation is beautiful but the taste keeps everyone coming back for more!
¾cup (170g)unsalted butterroom temperature, 1 ½ sticks
1 ½cups (297g)granulated sugar
3large eggs
½cup (118ml)buttermilk
1 ½cups (340g)pureed or very smoothly mashed ripe bananas
8ozcrushed pineappledrained
1Tbspvanilla extract
1cup (114g)chopped pecans
Cream Cheese Frosting
8oz (226g)cream cheesesoftened
½cup (113g)unsalted buttersoftened, 1 stick
1 ½tspvanilla extract
3cups (340g)powdered sugar
⅛tspsalt
dash of milk or heavy cream
Instructions
Cake
Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
Puree or very smoothly mash 3-4 large ripe bananas. Be sure to measure the bananas after, you need 1 ½ cups. I recommend pureeing the mashed bananas for a smoother, less chucky texture. Set aside.
Drain the crushed pineapple. Set aside.
In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, and allspice.
2 ½ cups (300g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 ½ tsp ground cinnamon, ½ tsp allspice
In a large mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.
¾ cup (170g) unsalted butter, 1 ½ cups (297g) granulated sugar
Add in the eggs, buttermilk, pureed banana, drained crushed pineapple and vanilla extract. Beat with the electric mixer.
3 large eggs, ½ cup (118ml) buttermilk, 1 ½ cups (340g) pureed or very smoothly mashed ripe bananas, 8 oz crushed pineapple, 1 Tbsp vanilla extract
Gradually add the flour mixture and pecans to the wet ingredients, mixing just until the flour is incorporated.
1 cup (114g) chopped pecans
Evenly divide the batter among the pans. If using 2 pans, that’s 3 cups of batter per pan, if using 3 pans, that’s 2 cups of batter per pan. If you have bake even cake strips, secure them around the outside of the pans.
Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes or until a toothpick inserted in the center comes out clean. You can also bake all of the batter in a 9x13 inch pan for about 45-55 minutes.
Allow the cake to cool before adding the cream cheese frosting.
Cream Cheese Frosting
Place the room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
8 oz (226g) cream cheese, ½ cup (113g) unsalted butter
Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
1 ½ tsp vanilla extract, 3 cups (340g) powdered sugar, 1/8 tsp salt
If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
dash of milk or heavy cream
Assemble the Cake
If needed, level the cooled cakes using a cake leveler or serrated knife.
Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another ¾ to 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake. Top the cake with chopped pecans if desired.