Description
A classic Southern favorite, this Hummingbird Layer Cake combines moist banana and pineapple-infused layers with a creamy, tangy cream cheese frosting. The addition of pecans adds a delightful crunch, making it a perfect show-stopping dessert for any occasion.
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 cake doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt until well mixed.
- Add Wet Ingredients: Add the eggs, vanilla extract, canola oil, whole milk, and mashed banana to the dry mixture. Whisk until the batter is well combined and smooth.
- Incorporate Nuts and Pineapple: Gently stir in the chopped pecans and drained crushed pineapple to evenly distribute throughout the batter.
- Divide Batter: Evenly divide the batter among the prepared cake pans, smoothing the tops if necessary for even layers.
- 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 cake comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess when frosting.
- Make the Frosting: Using an electric mixer on medium speed, beat the cream cheese and unsalted butter together in a large bowl until light and creamy, about 1-2 minutes.
- Add Vanilla and Sugar: Add the pure vanilla extract, then gradually beat in the confectioners’ sugar until the frosting is smooth, fluffy, and spreadable.
- Level the Cakes: If the cake layers have domed tops, carefully level them with a serrated knife to ensure even stacking.
- Assemble the Cake: Place one cake layer on a cake stand or plate. Spread 3/4 cup of frosting evenly over the top.
- Repeat and Frost: Continue layering the remaining cakes, applying frosting between each layer, and then cover the top and sides of the assembled cake with the remaining frosting.
- Garnish and Serve: Garnish the cake with additional chopped pecans for texture and presentation. Serve immediately or refrigerate for 2-3 days for best flavor and freshness.
Notes
- Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the cake.
- Allow the cake layers to cool completely before frosting to prevent melting the frosting.
- You can prepare the cake a day ahead and store it wrapped in plastic wrap at room temperature.
- For easier slicing, refrigerate the cake for at least 30 minutes before serving.
- Use ripe bananas for the best flavor and natural sweetness.
