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A Slice of Frosted Layer Cake Being Lifted From a Cake Stand
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5 from 6 votes

Hummingbird Cake

Pineapple and banana bring a burst of fruity flavor to this sweet Hummingbird Cake frosted with cream cheese icing.
Prep Time1 hour
Cook Time25 minutes
Cooling Time1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: hummingbird cake, mothers day desserts, pineapple cake
Servings: 12
Calories: 834kcal

Equipment

  • Oven

Ingredients

For the Cake

For the Icing

  • ½ cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 teaspoons pure vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 350˚F.
  • Lightly grease and flour three 9-inch round cake pans.
  • Trace and cut a circular piece of parchment baking paper to place in the bottom of each pan. This will make your cake remove nicely after baking.
  • In a large mixing bowl, combine the flour, sugar, salt, cinnamon, nutmeg, and baking soda. Whisk until combined.
  • Next, add the eggs, oil, banana, pineapple and vanilla. Stir until all ingredients are combined and batter is moistened.
    Add 1 ½ cups of the pecans and gently fold until combined.
  • Pour the batter evenly into the three prepared baking pans.
  • Place in the oven and bake for about 25 minutes, or until the edges are browned and when a toothpick inserted into the center of the cakes comes out clean.
  • Remove from the oven and let rest for 10 minutes before removing the cake from the pans. Make sure to cool the cakes completely before assembling.
  • In a separate mixing bowl, make the frosting by beating the butter, cream cheese, and vanilla until light and fluffy.
    Gradually beat in the powdered sugar until smooth. Refrigerate in an airtight container until the cake is ready to frost.
  • To assemble: On a cake stand or round cake plate, place a small dollop of frosting in the center; this will help make your cake stay in one spot while frosting it.
    Place one layer of cake directly on top of the frosting. Place roughly ¾-cup of frosting on top of the cake layer and evenly spread along the top.
  • Place another layer of cake on top and repeat until you have three layers of cake and two layers of frosting.
    Frost the top and sides of the cake with remaining frosting, smoothing with a cake spatula or knife.
  • Garnish with the remaining chopped pecans.
  • Cut and enjoy!

Nutrition

Calories: 834kcal | Carbohydrates: 81g | Protein: 8g | Fat: 55g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 415mg | Potassium: 234mg | Fiber: 4g | Sugar: 53g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg