Hummingbird Cake a flavorful cake brimming with pineapple, bananas, pecans, and spices and finished with luscious cream cheese frosting and coconut! The perfect cake for any special occasion!
I sort of think of this cake as banana cake meets the tropics, in that it is loaded with bananas, laced with fresh pineapple and covered in sweet, toasted coconut.
I think next time I may even swap out those pecans with toasted macadamia nuts. This cake is fairly dense but in a good way.
It will remind you a lot of banana bread, but with a bonus of decadent cream cheese frosting of course.Enjoy!
The tastiest hummingbird cake! It's filled with pineapple, bananas, pecans and spices and it's finished with a rich cream cheese frosting.
- 1 cup (198g) finely chopped fresh pineapple*
- 2 1/2 cups (354g) all-purpose flour, divided (scoop and level to measure)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light-brown sugar
- 3 large eggs
- 1 cup (235ml) vegetable oil or canola oil
- 1 tsp vanilla extract
- 1 1/2 cups (366g) mashed overripe bananas
- 1 cup (100g) pecans, toasted and finely chopped, plus more whole or chopped pecans for decorating if desired
Frosting and topping
- 12 oz. cream cheese, nearly at room temperature
- 3/4 cup (170g) unsalted butter, nearly at room temperature
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (95g) sweetened shredded coconut, toasted or untoasted
Preheat oven to 350 degrees. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour, shake out excess.
In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside.
In a medium mixing bowl whisk together remaining 2 1/4 cups flour, the baking soda, cinnamon, nutmeg and salt.
In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about 3 - 4 minutes.
Slowly blend in vegetable oil, then mix in vanilla extract. Add half of the flour mixture and using a rubber spatula, fold just until combined. Add mashed bananas and fold to combine, then add remaining flour mixture and fold until combined. Fold in pineapple mixture and chopped pecans.
Divide batter evenly among prepared cake pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 34 - 40 minutes.
Remove from oven and allow to cool in cake pans 10 minutes, then run a knife around edge to loosen and invert onto wire racks to cool completely.
Frost with cream cheese frosting and gently press coconut onto sides. If desired decorate top with a ring of whole or chopped pecans near outside edge.
For the cream cheese frosting: In the mixing bowl using an electric hand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
Add powdered sugar and vanilla and blend again until shade becomes whiter and frosting is fluffy. To firm up the frosting a bit freeze in 3 minute increments mixing between increments until it's reached a slightly stiffer consistency.
*Pineapple should be chopped into tiny bits about 1/6-inch.
Recipe inspired by Food Network