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Homemade Hummingbird Cake Recipe

This Homemade Hummingbird Cake is a delightful explosion of flavors! Moist banana cake with crushed pineapple, pecans, and luscious cream cheese frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 10 servings

Ingredients

  • 2 cups pecans finely chopped for texture and flavor
  • 3 cups all-purpose flour the base of the cake
  • 1 teaspoon coarse salt to enhance the flavors
  • 1 teaspoon baking soda for leavening
  • 1 teaspoon baking powder also for leavening
  • 1 teaspoon cinnamon for warmth and spice
  • 1 teaspoon nutmeg to complement the cinnamon
  • 1 cup granulated sugar for sweetness
  • 1 1/4 cups brown sugar adds moisture and depth
  • 1/2 cup cornstarch for a light and fluffy texture
  • 3 cups mashed bananas about 6 ripe bananas
  • 6 large eggs for structure and richness
  • 2 teaspoons vanilla extract for flavor
  • 1 1/2 cups neutral flavored oil for moisture
  • 8 ounces crushed pineapple drained, for added moisture and sweetness

For the Cream Cheese Frosting:

  • 16 ounces cream cheese softened for easy mixing
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar for sweetness and to achieve the right consistency
  • 2 teaspoons vanilla extract to flavor the frosting

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly.
  • Grease and flour two 9-inch round cake pans to prevent sticking. You can also line the bottoms with parchment paper for extra assurance.
  • In a large mixing bowl, whisk together the all-purpose flour, coarse salt, baking soda, baking powder, cinnamon, nutmeg, granulated sugar, brown sugar, and cornstarch. Make sure the mixture is well combined.
  • In another bowl, mix together the mashed bananas, eggs, vanilla extract, and neutral oil. Whisk until fully combined.
  • Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix – a few lumps are okay!
  • Carefully fold in the drained crushed pineapple and chopped pecans into the batter. This adds delicious texture and flavor.
  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
  • In a large mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and continue to beat until fluffy. Mix in the vanilla extract.
  • Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire Rack

Notes

  • Prepare the cake layers a day ahead and store in the refrigerator.
  • Make the cream cheese frosting a day in advance and allow it to come to room temperature before frosting.
  • Assemble the cake a few hours before serving for the best texture and flavor.