Description
This classic Hummingbird Layer Cake is a delightful Southern-inspired dessert featuring moist layers packed with bananas, crushed pineapple, and chopped pecans, all spiced with cinnamon. It’s layered and frosted with a luscious cream cheese frosting, making it perfect for celebrations or as a sweet treat anytime.
Ingredients
Scale
Cake Ingredients
- Cooking spray for pans
- 3 cups all-purpose flour, spooned and leveled, plus more for pans
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup mashed banana (from about 2 large ripe bananas)
- 1 cup chopped pecans, plus more for garnish
- 1 (8-ounce) can crushed pineapple in juice, drained
Frosting Ingredients
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 5 cups confectioners’ sugar
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.
- Add Wet Ingredients: To the dry mixture, add the eggs, vanilla extract, canola oil, whole milk, and mashed bananas. Whisk everything together until the batter is smooth and well combined.
- Incorporate Nuts and Pineapple: Gently fold in the chopped pecans and drained crushed pineapple, distributing them evenly throughout the batter.
- Prepare to Bake: Divide the batter evenly among the three prepared cake pans, spreading it out for even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
- Cool Layers: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which prevents the frosting from melting.
- Make the Frosting: Using an electric mixer on medium speed, beat the cream cheese and unsalted butter in a large bowl until the mixture is light and creamy, about 1 to 2 minutes.
- Add Flavor and Sugar: Mix in the vanilla extract, then gradually add the confectioners’ sugar, beating continuously until the frosting is smooth and fluffy.
- Level the Cakes: If the cake layers have domed tops, use a serrated knife to carefully level them so the cake stacks evenly.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate, spread 3/4 cup of frosting evenly over the top.
- Layer and Frost: Repeat stacking with the remaining layers, spreading frosting on top and around the sides to fully cover the cake.
- Garnish and Serve: Sprinkle additional chopped pecans on top for garnish. Serve the cake immediately or refrigerate for up to 2-3 days.
Notes
- Make sure bananas are very ripe for the best natural sweetness and moisture.
- Drain the crushed pineapple well to prevent the batter from becoming too wet.
- Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
- Store the cake covered in the refrigerator if not serving immediately to keep it fresh.
- This cake tastes even better when made a day ahead as flavors meld beautifully overnight.
