Perfect Hummingbird Cake Recipe with Cream Cheese Frosting and Toasted Pecans Made Easy

Why make this recipe

Hummingbird Cake is a beloved classic that brings a taste of the tropics to your dessert table. This sweet, moist cake made with bananas and crushed pineapple is not only delicious, but it’s also incredibly easy to make. Topped with smooth cream cheese frosting and crunchy toasted pecans, it becomes a show-stopping treat perfect for any occasion. Whether it’s a birthday, holiday, or just a weekend gathering, this cake is sure to impress your family and friends.

How to make Perfect Hummingbird Cake

Ingredients:

• 3 cups (360 g) all-purpose flour, sifted
• 2 cups (400 g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 medium ripe bananas, mashed (about 1 ½ cups)
• 1 cup (240 ml) canned crushed pineapple, drained
• 1 cup (240 ml) vegetable oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (120 g) toasted pecans, chopped (butter-toasted)
• 8 oz (225 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup (60 g) extra toasted pecans for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23 cm) cake pans and lightly dust with flour, or line them with parchment paper.
2. Toast 1 cup (120 g) of chopped pecans in a dry skillet over medium heat for 4-5 minutes until fragrant and golden. Then remove and allow to cool.
3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
4. In a separate bowl, whisk the eggs until frothy. Add the vegetable oil, vanilla extract, mashed bananas, and drained crushed pineapple. Mix well.
5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; it’s okay if there are some lumps.
6. Fold in the cooled toasted pecans, reserving some for garnish.
7. Divide the batter evenly between the prepared pans and tap them gently to release air bubbles.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
9. Cool the cakes in the pans for 10 minutes, then turn them onto cooling racks to cool completely.
10. Prepare the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar, beating on low speed. Stir in the vanilla and salt until the frosting is thick but spreadable.
11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then add the second layer. Cover the top and sides with the remaining frosting.
12. Garnish with reserved toasted pecans, pressing gently into the frosting.

How to serve Perfect Hummingbird Cake

Serve your Hummingbird Cake at room temperature. Cut it into slices and enjoy it with a cup of coffee or tea. It’s perfect for gatherings, birthdays, or even a special dessert on a weekday.

How to store Perfect Hummingbird Cake

Store any leftover cake in an airtight container in the refrigerator. It will keep well for about 5-7 days. If you want to store it for a longer period, you can freeze it. Wrap the cake layers in plastic wrap and foil, and place them in the freezer. They can last up to 3 months in the freezer.

Tips to make Perfect Hummingbird Cake

• Make sure your bananas are very ripe for the best flavor. The browner, the better!
• Drain the crushed pineapple well to prevent making the cake soggy.
• For extra flavor, you can add a pinch of nutmeg or use brown sugar in place of granulated sugar.
• Keep the frosting chilled before spreading to help it hold its shape better.

Variation

You can try adding coconut flakes or swapping the pecans for walnuts if you prefer a different nut. Some people also like to add a bit of grated lemon or orange zest for extra freshness.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance. Just store them in the refrigerator wrapped in plastic wrap until you are ready to frost and serve.

2. What if I don’t have pecans?
You can substitute pecans with walnuts or simply leave them out if you prefer a nut-free cake.

3. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to chop it finely and drain the juice well before adding it to the batter.