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hummingbird cake



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Prep Time: 10 minutes

Cook Time: 26 minutes

Total: 36 minutes

Servings: 11

Cost: $5.82 /serving


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Step 1

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Step 2

Evenly spread the chopped pecans on the prepared baking sheet.

Step 3

Roast the pecans for 6 to 8 minutes, keeping a close eye on the pecans to ensure they do not burn.

Step 4

Remove the pecans and allow them to cool completely. Once the pecans are cooled, divide them into 1 cup for the cakes and 3/4 cup for garnish.

Step 5

Increase the oven temperature to 350°F. Line the bottom of three 9-inch round cake pans then lightly spray with Baker’s Joy or a generic version. Set them aside.

Step 6

Using a large mixing bowl whisk together the all-purpose flour, sugar, ground cinnamon, baking soda, baking powder, and salt. Set it aside.

Step 7

Using a medium-sized mixing bowl whisk together the mashed bananas, vegetable oil, eggs, undrained crushed pineapple, and pure vanilla extract until completely combined.

Step 8

Carefully whisk the wet ingredients into the dry ingredients and whisk until all the ingredients are well incorporated.

Step 9

Fold in 1 cup of the cooled chopped pecans.

Step 10

Evenly divide the cake batter between the 3 round prepared cake pans.

Step 11

Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely.

Step 12

Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the softened cream cheese and the softened butter for 1 to 1 1/2 minutes.

Step 13

Lower the mixer speed to low, add the vanilla extract and the powdered sugar. Keep the mixer speed on low until the powdered sugar starts to combine, increasing the speed to medium, and mix for another 1 to 1 1/2 minutes until smooth.

Step 14

Remove the 1st cake from the pan and place it onto a serving plate.

Step 15

Using a silicone spatula or an offset spatula, spread a thin layer of frosting over the top of the cake.

Step 16

Place the 2nd cake on top of the 1st cake layer and repeat the thin layer of frosting.

Step 17

Place the 3rd cake on top of the 2nd layer.

Step 18

Mound a thicker layer of frosting on top of the 3rd layer, using the silicone spatula or the offset spatula to spread the frosting evenly.

Step 19

Evenly spread the rest of the frosting around the sides of the cakes.

Step 20

Once the cake is completely frosted, spread the remaining chopped pecans around the top edge of the cake.

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