This classic southern Hummingbird Cake features banana, pineapple, and a myriad of spices. Decadent, tangy cream cheese frosting binds the layers together. A finish of chopped pecans is the cherry on this figurative sundae. If you've never had hummingbird cake before, now is the time to change your life!
2cupsmashed very ripe bananasabout 5 large bananas
1(8-ounce) can crushed pineapple, drained
1 ½cupschopped pecans
Cream Cheese Frosting:
4tablespoons(½ stick) unsalted butter, at room temperature
1(8-ounce) package cream cheese, at room temperature
1 ½teaspoonspure vanilla extract
2 ½ to 3cupsconfectioners’ sugar
Instructions
Position a rack in the lower third of the oven and preheat to 350°F. Butter two 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
Sift together the flour, baking soda, cinnamon, mace, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat both sugars with the oil for 2 to 3 minutes, until smooth. Add the eggs one at a time, beating well after each addition, then mix for 2 minutes, or until light and fluffy. Add the vanilla, bananas, and pineapple, mixing until just combined. On low speed, add the flour mixture in thirds, beating until combined; scrape down the sides of the bowl as necessary. Fold in ½ cup of the pecans.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter. Bake for 40 to 50 minutes, until a cake tester inserted into the center of the cake comes out clean. Let the cakes cool for 15 minutes, then remove the layers from the pans and cool completely on a wire rack.
To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes. The frosting can be stored in an airtight container at room temperature for up to 2 days.
To assemble the cake: if the cakes have domed significantly, level the tops of the layers with a serrated knife so they are flat. If they haven’t really domed, leave them as they are and make sure the flattest sides are on the bottom and top of the assembled cake with the actual “tops” of the cakes facing the filling. Place one layer flat side down on a serving plate. Using an offset spatula or butter knife, spread the top of the layer with a dollop of frosting. Place the second cake layer on top, flat side up, and frost the top and sides with the remaining frosting. Decorate the sides of the cake with the remaining 1 cup pecans.
Notes
Hummingbird cake can be stored wrapped in plastic wrap in the refrigerator for up to 3 days. Serve at room temperature.