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Hummingbird Cake

Hummingbird Cake

Servings 12 servings

Ingredients

For the cake:

  • 4 medium bananas about 1 1/2 cups once mashed
  • 1 cup canned crushed pineapple in juice undrained, from 1 [8-oz.] can
  • 1/2 cup canola oil
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 3/4 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1 1/2 cup chopped pecans toasted

For the frosting:

  • 16 oz softened cream cheese 2 blocks
  • 1/2 cup softened butter
  • 4 1/2 cups powdered sugar
  • 1 tbs. cornstarch
  • 1 tsp. vanilla extract or paste
  • 1/4 tsp. salt

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease two 8-inch cake rounds. Optionally line each pan with parchment paper and set aside.

  2. In a large bowl, mash the bananas. Stir in the crushed pineapple, oil, vanilla extract, eggs, brown sugar, and sugar until everything is well combined. In a separate medium bowl, stir together the flour, cinnamon, salt, baking soda, ginger, allspice, and chopped pecans. Gently fold the dry ingredients into the wet ingredients until everything is well combined. Spread the batter evenly into the prepared cake pans. Bake for 30-32 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Let the cakes cool completely before frosting.

For the frosting:

  1. In a large bowl, beat together the cream cheese and butter until smooth. Slowly beat in the powdered sugar and cornstarch until you have a thick mixture. Stir in the vanilla extract and salt. Optionally, trim the cake layers to create flat layers, and frost the cake as desired.