Hummingbird Layer Cake
This Hummingbird Layer Cake is packed with crushed pineapple, bananas and pecans, then frosted with a simple cinnamon cream cheese frosting. This recipe can be made into a three layer cake, in a 12 cup bundt pan or into cupcakes!
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- Mixing bowls
- silicone spatula
- 3 9" cake pans
Ingredients
For the hummingbird cake
- 1¼ cup canola oil
- 2 cups granulated sugar
- 8 ounces crushed pineapple
- 4 ripe bananas mashed
- 2 teaspoons vanilla extract
- 3 eggs
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup chopped pecans (plus more for topping the cake)
For the cream cheese
- 2 cups butter (softened)
- 16 ounces cream cheese (softened)
- 6-8 cups powdered sugar
- 1 tablespoon pineapple juice
- 3 teaspoons vanilla extract
- ½ teaspoon cinnamon
Instructions
To make the hummingbird cake
- Preheat the oven to 350 degrees.
- Prepare your cake pans by cutting a parchment round for the bottom of each pan. Add cooking spray to the pan, then place the parchment piece on the bottom. Set aside.
- In a large mixing bowl, combine all of the dry ingredients (flour, sugar, cinnamon, baking soda and salt). Whisk them together until well combined.
- Next, add all of the wet ingredients (mashed bananas, crushed pineapple (with juice), vanilla extract, eggs and oil). Use a hand or a stand mixer to mix the batter until it is combined (do not over mix). Scrape down the bowl with a rubber spatula.
- Fold in the chopped pecans with the spatula.
- Evenly separate the batter into 3 prepared 9" cake pans. Use a kitchen scale if you have it to ensure batter is equal.
- Bake for 18-24 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before assembling. **for best results, freeze the cake layers before assembling the cake**
To make the cream cheese frosting
- Add the softened cream cheese and softened butter to a large mixing bowl and cream with a hand or a stand mixer until smooth. Scrape down the bowl once complete.
- Add in the vanilla extract, pineapple juice, cinnamon and half of the powdered sugar (3 cups). Mix until combined.
- Add 3 more cups of powdered sugar and mix until smooth. Then add 1-2 more cups of powdered sugar depending on how sweet you would like the frosting to be.
To assemble the cake
- Once the cake has cooled completely, place the first cake layer on your desired serving plate. Add a large dollop of cream cheese frosting over the top of the first layer and spread it evenly.
- Add the second cake layer over the top, then add another (equal) dollop of frosting over the top of that layer. Spread it evenly.
- Add the final cake layer and add another dollop of frosting. Smooth the top and then add frosting around the edge of the entire cake.
- Use an offset spatula or the flat end of a butter knife to smooth around the edges of the cake.
- Garnish the top with additional chopped pecans, if desired.
- Store the cake in the fridge for up to 7 days or freeze it for up to 3 months.