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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Assembly Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Hand or stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • silicone spatula
  • 3 9" cake pans

Method
 

To make the hummingbird cake
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. In a large mixing bowl, combine all of the dry ingredients (flour, sugar, cinnamon, baking soda and salt). Whisk them together until well combined.
  4. 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.
  5. Fold in the chopped pecans with the spatula.
  6. Evenly separate the batter into 3 prepared 9" cake pans. Use a kitchen scale if you have it to ensure batter is equal.
  7. 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
  1. 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.
  2. Add in the vanilla extract, pineapple juice, cinnamon and half of the powdered sugar (3 cups). Mix until combined.
  3. 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
  1. 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.
  2. Add the second cake layer over the top, then add another (equal) dollop of frosting over the top of that layer. Spread it evenly.
  3. 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.
  4. Use an offset spatula or the flat end of a butter knife to smooth around the edges of the cake.
  5. Garnish the top with additional chopped pecans, if desired.
  6. Store the cake in the fridge for up to 7 days or freeze it for up to 3 months.