Description
This classic Hummingbird Layer Cake features moist layers infused with bananas, crushed pineapple, and chopped pecans, complemented by a luscious cream cheese frosting. Perfect for celebrations, this Southern-inspired cake is a flavorful treat that combines tropical and nutty flavors with a spiced cake base, making it a delightful dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- Cooking spray for pans
- 3 cups all-purpose flour, spooned and leveled, plus more for pans
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup mashed banana (from about 2 large ripe bananas)
- 1 cup chopped pecans, plus more for garnish
- 1 (8-ounce) can crushed pineapple in juice, drained
Frosting Ingredients
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 5 cups confectioners’ sugar
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt until well combined.
- Add Wet Ingredients: Incorporate the eggs, pure vanilla extract, canola oil, whole milk, and mashed bananas into the dry mixture, whisking until the batter is smooth and well blended.
- Fold in Add-Ins: Gently stir in the chopped pecans and drained crushed pineapple to evenly distribute throughout the batter.
- Prepare to Bake: Divide the batter evenly among the prepared cake pans, smoothing the tops to ensure uniform thickness.
- Bake the Cake Layers: Place in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Using an electric mixer on medium speed, beat the room-temperature cream cheese and unsalted butter in a large bowl until the mixture is light and creamy, about 1-2 minutes.
- Add Vanilla and Sugar: Add the vanilla extract to the cream cheese mixture, then gradually beat in the confectioners’ sugar until the frosting is smooth, fluffy, and has reached the desired consistency.
- Level the Cakes: If the cake layers have domed tops, use a serrated knife to level each cake layer for an even stacking surface.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand, spread approximately 3/4 cup of frosting evenly over the top.
- Continue Layering: Repeat with the remaining cake layers, applying frosting between each layer and finally covering the top and sides of the assembled cake completely.
- Garnish and Serve: Garnish the finished cake with additional chopped pecans on top for added texture and visual appeal. Serve immediately or refrigerate for 2-3 days to maintain freshness.
Notes
- Ensure bananas are ripe for optimal sweetness and flavor depth.
- Drain pineapple thoroughly to prevent excess moisture in the cake batter.
- Allow cake layers to cool completely before frosting to prevent melting.
- Refrigerate assembled cake if not serving immediately to maintain frosting texture and freshness.
- Use room temperature cream cheese and butter for smooth, lump-free frosting.
- This cake can be made a day ahead and refrigerated, bringing to room temperature before serving.
