I made this hummingbird cake for Father’s Day and it was very well received! A flavorful mix of banana, pineapple, pecans, and spice–how can you go wrong?! This was my first time making this particular cake, so I wasn’t sure what to expect. The cake (once baked) was very easy to handle and assemble. It was much quicker than other cakes I’ve made, which was a big plus. My dad said it tasted very similar to carrot cake because of the spice and nuts. The smooth cream cheese frosting has vanilla bean powder and lemon zest that gave it such a beautiful flavor. The only thing about this cake is that it is pretty sweet (after all, it was called ‘hummingbird’ cake because they said the sweetness attracted the little birdies!) and a little dense like banana bread. But if you are all for a decadent dessert, then this recipe is for you!
For the Cake:
- 2 3/4 cups all-purpose flour
- 3/4 cup pecan pieces
- 2 ripe bananas
- 1 cup finely chopped fresh pineapple
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp pumpkin/apple pie spice
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 cup vegetable, canola, or peanut oil
For the Frosting:
- 2- 8 oz. packages cream cheese at room temperature
- 12 tbsp unsalted butter cut into pieces, at room temperature
- 2 cups powdered sugar
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/2 tsp vanilla bean powder
- 1/2 cup pecan pieces
- To make the cake, Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line with parchment paper.
- Spread the pecans on a baking sheet and bake until fragrant and toasted, about 5 minutes. Let cool slightly, then roughly chop. Toss with the smashed bananas, chopped pineapple and 1/2 cup flour in a small bowl.
- Whisk the remaining 2 1/4 cups flour, spices, baking soda and salt in a medium bowl and set aside.
- Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, about 5 minutes. Gradually beat in the oil, streaming slowly on the side.
- Sprinkle the flour mixture over the egg mixture in two parts, gently folding to make a thick batter. Fold in the pecan-fruit mixture.
- Transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 45 to 50 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
- To make the frosting, Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners’ sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanillas and beat until light and fluffy. Add pecans pieces and mix well.
- Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Store in fridge until ready to eat.