Hummingbird Cake
This Hummingbird Cake is a moist, tropical treat made with bananas, pineapple, and a rich cream cheese frosting, perfect for any occasion!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup salted butter melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 8 oz crushed pineapple
- 3 large bananas mashed about 1 ½ cups
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- 2 eggs
- 2 tsps vanilla
- 1 cup pecans finely chopped optional
Frosting
- 8 ounces cream cheese room temperature
- 1 cup salted butter softened
- 1 tsp pure vanilla extract
- Pinch sea salt
- 4 ½ to 5 cups powdered sugar
Instructions
- Start by preheating your oven to 350°F. Prepare two 6-inch round cake pans by lining them with parchment paper and greasing the sides.
- In a small bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Set this dry mixture aside.
- In a larger bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth and lump-free. Next, add the pineapple, mashed banana, eggs, and vanilla extract, and stir until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until the batter is smooth. If you like, fold in some chopped pecans.
- Divide the batter evenly between the two prepared pans (around 1 ½ cups per pan), spreading it out evenly.
- Bake for 30-35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for at least 30 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter in a stand mixer (or with a handheld mixer) until light and fluffy. Add the cream cheese and beat until smooth, making sure there are no lumps. Mix in the vanilla and sea salt until fully combined. Then, add powdered sugar one cup at a time, beating well after each addition, until you've incorporated 4 cups.
- If you'd like the frosting firmer, gradually add extra powdered sugar in small increments until you reach the desired thickness.
- Once the cakes are fully cooled, spread frosting between the layers, then cover the entire cake with the remaining frosting.
- Feel free to pipe designs on top and garnish with chopped nuts or your choice of decorations.
- Chill the cake for at least 3 hours or overnight, and then serve it cold or at room temperature.