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Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 1
Ingredients: 4 and 1/4 cups cake flour; 1 and 1/2 teaspoons baking soda; 2 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 and 1/2 cups granulated sugar; 1 and 1/2 cups light brown sugar; 1 and 3/4 cups canola oil; 5 large eggs, at room temperature; 1 tablespoon vanilla extract; 3 cups mashed very ripe bananas; 12 ounces crushed pineapple, drained; 1/3 cup 100% pineapple juice; 1/2 cup chopped pecans; 16 ounces full-fat cream cheese, VERY soft; 8 ounces unsalted butter, VERY soft; 1 tablespoon vanilla pure extract; 6 cups confectioners' sugar, sifted, more only if needed

Baker by Nature - A Baking Blog by Ashley Manila

Moist and flavorful Hummingbird Cake! Flavored with banana, pineapple, and rich spices!

Ingredients

4 and 1/4 cups cake flour

1 and 1/2 teaspoons baking soda

2 and 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 and 1/2 cups granulated sugar

1 and 1/2 cups light brown sugar

1 and 3/4 cups canola oil

5 large eggs, at room temperature

1 tablespoon vanilla extract

3 cups mashed very ripe bananas

12 ounces crushed pineapple, drained

1/3 cup 100% pineapple juice

1/2 cup chopped pecans

16 ounces full-fat cream cheese, VERY soft

8 ounces unsalted butter, VERY soft

1 tablespoon vanilla pure extract

6 cups confectioners' sugar, sifted, more only if needed

Method

Preheat oven to 350 degrees (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.

In a large bowl add the cake flour, baking soda, cinnamon, nutmeg, and salt; whisk well and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars and oil; beat smooth, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, mashed banana puree, crushed pineapples, and pineapple juice; mix on low speed until combined. Add the flour mixture in thirds, beating on low speed until just combined. Fold in the pecans. Be sure not to over mix the batter!

Divide the batter evenly among the pans and smooth the tops with a spatula. Bake for 35 to 40 minutes, or until a cake tester inserted in the center of each cake comes out clean. Cool in pans for 15 minutes, then carefully remove the cakes from the pans and place them on a cooling rack to cool completely.

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving.

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