This classic hummingbird cake is a soft, moist cake with moisture from mashed banana and crushed pineapple. Toasted nuts add texture, and luscious cream cheese frosting is spread between the layers and on top, combining multiple flavors beautifully.
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1
Preheat oven to 350°F. Prepare three cake pans (either 8-inch or 9-inch).
2
In a large bowl, combine flour, baking soda, baking powder, salt, and ground cinnamon. Mix all dry ingredients thoroughly.
3
Prepare bananas: select very ripe bananas and bake at 350°F for about 10 minutes until browned. Cool and mash to yield about 2 cups.
4
Spread pecans on a baking sheet and toast at 350°F for about 4 minutes, stir, then toast another 4 minutes until fragrant. Cool and chop roughly.
5
In a medium bowl, combine room-temperature eggs, vegetable oil, granulated sugar, and vanilla extract. Mix as you add each ingredient until smooth and homogeneous.
6
Gently fold in the mashed bananas and the entire can of crushed pineapple with its juice into the wet mixture. Stir until well combined.
7
Pour the dry mixture into a large bowl, then add the wet mixture. Gently mix by hand until flour almost disappears—do not overmix.
8
Gently fold in the toasted chopped pecans for texture and flavor.
9
Butter the edges of the pans or use baking spray; place a parchment round in the bottom of each. Divide batter evenly among the three pans.
10
Bake in preheated oven. For 8-inch layers bake 30-35 minutes, for 9-inch bake 25-30 minutes, until a skewer inserted in the center comes out clean and the cake springs back when lightly pressed.
11
Allow the baked cake layers to cool completely.
12
For frosting: add softened butter to a mixer and beat on medium-high speed for 30 seconds. Add softened cream cheese and beat until well mixed and fluffy.
13
Gradually add powdered sugar in increments, mixing on low speed after each addition until incorporated. Taste at the 6-cup mark and adjust sweetness as desired, adding up to 8 cups total.
14
Add vanilla extract and mix for about a minute until smooth. Scrape down the bowl again if needed to ensure no lumps remain.
15
Begin assembly: place the first cake layer on a serving plate and spread about 3/4 cup frosting evenly on top. Add the second layer and repeat with 3/4 cup frosting.
16
Place the third layer on top and frost the top and sides with the remaining frosting. Use a bench scraper to smooth the edges, or leave a rustic swooped finish if preferred.
17
Sprinkle chopped pecans (toasted or raw) over the top and around the edge for decoration.
18
Chill the cake for a few minutes, then slice and serve.
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