Hummingbird Cake with Cream Cheese Frosting

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 3 large eggs 3 large eggs
• 3/4 cup (180ml) vegetable oil 3/4 cup (180ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 2 ripe bananas, mashed 2 ripe bananas, mashed
• 1 cup (240g) crushed pineapple, drained 1 cup (240g) crushed pineapple, drained
• 1 cup (120g) chopped pecans 1 cup (120g) chopped pecans
• Cream Cheese Frosting: Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 60g, 45g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. 3.
   In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Fold in the mashed bananas, crushed pineapple, and chopped pecans.
6. 6.
   Divide the batter evenly between the prepared cake pans.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. 9.
   In the meantime, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
10. 10.
    Gradually add the powdered sugar and vanilla extract, beating until well combined.
11. 11.
    Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
12. 12.
    Decorate the cake with additional pecans or shredded coconut, if desired.
13. 13.
    Slice and serve the Hummingbird Cake, and enjoy!

Treat your ingredients with care...

• Bananas — Use ripe bananas with brown spots for the best flavor and sweetness.
• Crushed pineapple — Make sure to drain the pineapple well to remove excess moisture and prevent a soggy cake.
• Pecans — Toasting the pecans before chopping them will enhance their nutty flavor.

Tips & Tricks

• For a tropical twist, add a handful of shredded coconut to the cake batter.
• If you prefer a sweeter frosting, gradually add more powdered sugar to the cream cheese frosting until desired sweetness is achieved.
• To make the cake extra moist, brush each cake layer with a simple syrup made from equal parts sugar and water before frosting.

Serving advice

Serve the Hummingbird Cake at room temperature for the best flavor and texture. It pairs well with a cup of freshly brewed coffee or a glass of cold milk.

Presentation advice

Garnish the top of the cake with pecan halves or sprinkle shredded coconut over the cream cheese frosting for an elegant and tropical presentation.