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Old Fashioned Hummingbird Cake Recipe

Name: Old Fashioned Hummingbird Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15
Ingredients: 3 cups all purpose flour ((460 g)); 1 teaspoon baking soda ((8g)); 1 teaspoon ground cinnamon ((1 g)); ½ teaspoon all spice; ½ teaspoon salt ((4g)); 2 cups mashed banana ((425 g)); 8 ounces crushed pineapple; 3 large eggs (beaten); 1 cup light brown sugar ((185 g)); 1 cup white sugar ((200 g)); 2 teaspoons vanilla; ½ cup applesauce ((135 g)); ⅓ cup coconut oil (melted (85 g)); 2 tablespoons butter (melted (25 g)); 1 cup pecans (chopped (85 g)); 1 cup unsalted butter (room temperature); 8 ounces cream cheese (room temperature); 3-4 cups powdered sugar; 2 teaspoons vanilla extract; pinch salt; ¼ cup chopped pecans

House of Yumm

This popular southern Old Fashioned Hummingbird Cake is an moist and flavorful layer cake. Made with ripe banana, perfectly sweet pineapple, chopped pecans and swirls of cream cheese frosting.

Ingredients

3 cups all purpose flour ((460 g))

1 teaspoon baking soda ((8g))

1 teaspoon ground cinnamon ((1 g))

½ teaspoon all spice

½ teaspoon salt ((4g))

2 cups mashed banana ((425 g))

8 ounces crushed pineapple

3 large eggs (beaten)

1 cup light brown sugar ((185 g))

1 cup white sugar ((200 g))

2 teaspoons vanilla

½ cup applesauce ((135 g))

⅓ cup coconut oil (melted (85 g))

2 tablespoons butter (melted (25 g))

1 cup pecans (chopped (85 g))

1 cup unsalted butter (room temperature)

8 ounces cream cheese (room temperature)

3-4 cups powdered sugar

2 teaspoons vanilla extract

pinch salt

¼ cup chopped pecans

Method

Preheat oven to 350 degree F.

Prepare two 9 inch round cake pans by spraying with non stick cooking spray and lining with parchment paper on the bottom.

In a medium bowl combine the flour, baking soda, cinnamon, all spice, and salt. Stir together and set aside.

In a large bowl add the mashed banana, crushed pineapple, beaten eggs, and sugars. Stir together to combine.

Add in the vanilla, applesauce, coconut oil and butter. Stir to combine.

Slowly add in the dry ingredients into the wet ingredients.

Fold in the chopped pecans.

Evenly divide the batter into the prepared cake pans and bake for 27-30 minutes. Cakes will be golden on the top and a toothpick inserted in the center will come out clean.

Allow the cakes to cool for 10 minutes, then remove from the pans and continue cooling on a wire rack.

Add the butter and cream cheese to a medium size bowl.

Mix together using a hand or stand mixer until smooth and creamy.

Switch mixer to slow and slowly add in the powdered sugar. Continuing to mix. Add in the vanilla and pinch of salt.

Continue whipping the frosting until smooth and light. Add more powdered sugar as needed for desired consistency.

Once cake is completely cooled, place first cake layer on serving plate or stand. Add frosting to the top of the cake in a smooth layer.

Then top with the remaining cake layer.

Continue to frost the rest of the cake.

Top with chopped pecans around the edge if desired.

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