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Slice of moist Hummingbird Cake with cream cheese frosting and fruit layers

Hummingbird Cake

A moist, spiced cake packed with fruit, perfect for celebrations or as a comforting dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 medium Ripe bananas, mashed The spottier, the better.
  • 1 can Crushed pineapple with juice Do not drain it.
  • 2 cups All purpose flour
  • 2 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon Add a pinch of nutmeg if desired.
  • 3 large Eggs
  • 1 cup Neutral oil (vegetable or canola)
  • 1 teaspoon Vanilla extract
  • 1 cup Chopped pecans (optional) Very traditional.
For the frosting
  • 8 oz Cream cheese
  • 1/2 cup Unsalted butter
  • 4 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper, lightly greasing again.
  2. In a bowl, whisk together flour, sugar, baking soda, salt, and cinnamon for about 20 seconds.
  3. In a separate large bowl, stir together the mashed bananas, crushed pineapple with juice, eggs, oil, and vanilla.
  4. Add the dry ingredients into the wet mixture and stir until there are no visible dry flour bits. If using chopped pecans, fold them in at the end.
Baking
  1. Divide the batter evenly between the two prepared pans and bake for 25 to 35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. Allow to cool completely before frosting.
Frosting
  1. In a medium bowl, beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar, then vanilla and salt. Mix until creamy and well combined.
  3. Frost the first layer of the cooled cake, add the second layer, and cover the top and sides with frosting.

Notes

The cake is better the next day. Store covered in the refrigerator due to the cream cheese frosting. Allow slices to sit at room temperature for 15 to 20 minutes before serving for best texture. If cake comes out dry, brush layers lightly with pineapple juice before frosting.