Deliciously Decadent Hummingbird Cake – If you’re from the South, there’s a good chance you’ve already had the pleasure of eating this deliciously sweet banana-pineapple-pecan cake known for its very delicate name, hummingbird cake. If you haven’t, you’ll definitely want to give this recipe a try. This triple layer cake is the definition of sweet, moist, and delicious, with a delightful combination of banana, pineapple, and pecans.
INGREDIENTS
- 2 cups pecans, roasted and chopped
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 ½ cups vegetable oil
- 2 ½ teaspoons vanilla extract, divided
- 3-4 medium bananas, chopped
- 1 (8 oz) can crushed pineapple with juice
- 2 (8 oz) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
How To Make Deliciously Decadent Hummingbird Cake
- Preheat oven to 350°F. Coat 3 9-inch round cake pans with cooking spray. Line bottom of each pan with parchment paper and cover with cooking spray.
- Spread pecans evenly on a cookie sheet and bake for 6-8 minutes or until just toasted and fragrant. For even results, toss pecans halfway through baking. Once cooled, rough chop and set aside.
- Whisk flour, sugar, cinnamon, salt, baking soda, and nutmeg in a large mixing bowl. Add eggs, oil, and 1 1/2 teaspoons vanilla, stirring until just moistened.
- Gently fold in bananas, pineapple, and 1 cup toasted pecans until batter has thickened. Pour batter evenly into prepared cake pans. Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove cakes from pan and cool completely. Once cooled, discard parchment paper.
- Prepare cream cheese frosting. Beat cream cheese, softened butter, and 1 teaspoon vanilla extract until smooth. Slowly add powdered sugar, mixing on low speed until blended. Beat on medium speed for 3 minutes or until fluffy.
- Place 1 cooled cake on a cake stand or serving plate. Top with ¼ cream cheese frosting. Top with second layer and top with ¼ cream cheese frosting. Top with third layer and spread remaining frosting over top and sides of cake. Garnish with reserved pecans.
